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Apricot Boursin Stuffed Pork Loin

Apricot Boursin Stuffed Pork Loin to Wow Your Guests

This Apricot Boursin Stuffed Pork Loin impresses with its flavorful filling and easy preparation, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 1.2–1.5 kg Pork Loin Butterflied
For the Filling
  • 1 cup Frozen Spinach Thawed and excess moisture squeezed out
  • 2 cloves Garlic Chopped or use garlic powder
  • 1 cup Dried Apricots Can substitute with dried peaches or golden raisins
  • 1/2 cup Dried Cranberries Chopped dried cherries can be used as an alternative
  • 200 g Boursin Cheese Can be replaced with goat cheese or herbed cream cheese
For the Glaze
  • 1/4 cup Balsamic Vinegar Can be substituted with red wine vinegar
  • 1/4 cup Olive Oil Any neutral oil can be used
  • 2 tbsp Soy Sauce Tamari or coconut aminos can also be used
  • 1 tbsp Brown Sugar Maple syrup can create a different flavor profile
  • 1 tbsp Dijon Mustard Yellow mustard can be substituted in a smaller amount
  • 1 tbsp Fresh Rosemary Dried rosemary can replace fresh
  • 1 tsp Lemon Zest Lime zest can also be used
  • 2 cloves Minced Garlic Fresh garlic can match for a more robust flavor

Equipment

  • Oven
  • blender
  • Baking tray
  • Butcher’s Twine
  • Meat Thermometer
  • Sharp Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 175°C (347°F). Gather your ingredients and equipment.
  2. Butterfly and flatten the pork loin on a cutting board for even cooking.
  3. In a blender, pulse garlic, spinach, apricots, and cranberries until finely chopped. Blend in Boursin cheese until smooth.
  4. Whisk together balsamic vinegar, olive oil, soy sauce, brown sugar, Dijon mustard, rosemary, lemon zest, and garlic in a separate bowl.
  5. Spread the filling over the pork loin, roll it up securely, and tie with butcher's twine.
  6. Place the pork in a foil-lined baking tray, pour glaze on top, and bake until internal temperature reaches 63°C (145°F), about 40 minutes.
  7. Remove from oven and let rest for 5–10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 24gProtein: 32gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 450mgPotassium: 500mgFiber: 2gSugar: 10gVitamin A: 20IUVitamin C: 5mgCalcium: 4mgIron: 10mg

Notes

Use a meat thermometer to ensure the pork is safely cooked and juicy. Let rest post-baking for better texture and flavor.

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