Pork Loin with Cheddar, Pear, and Apricot Stuffing
2 cups, grated Black Diamond Reserve 1 Year Old Cheddar
4 Tbsp Lactantia Unsalted Butter
3.5 lbs, butterflied Center cut boneless pork loin roast
3 tsp Kosher salt
1 Tbsp Pepper
6 Tbsp Fresh thyme
2, peeled and cubed Bosc pear
1/2 cup, chopped Dried apricots
1.5 cup, cut into small cubes Baguette
2 Tbsp All purpose flour
1 cup Chicken stock
Preheat the oven to 375F
Score the fat of the roast in a diamond pattern with your knife. Lay the pork with the fat side on the table.
Season the pork with some salt and pepper.
In a bowl mix together the pears, apricots, baguette, fresh thyme and the beaten egg.
In a second bowl, make the rub by mixing the melted Lactantia Unsalted Butter, salt and pepper.
Leaving about a 1/2” border place filling on pork, and then roll the pork lengthwise.
Tie the roast with kitchen string, and rub all over with the salt and pepper rub.
Place stuffed pork on a roasting rack in the middle of the oven for 90-120 minutes or until the internal temperature comes to 145F. Let the roast rest for 15 minutes.
Once the roast is rested, cut it into slices and place them on an oven-safe serving dish with one leaning on the other. Sprinkle evenly with the Black Diamond Reserve 1 Year Old Cheddar cheese, and bake for 8-10 minutes until melted.
Place your roasting pan on the stove top on medium heat.
Add in the 2 Tbsp of flour and whisk in with the pan drippings. Slowly add in the chicken stock while whisking.
Continue cooking for 3-5 minutes and adjust seasoning if needed. Serve gravy over the roast.