Pork Loin stuffed with Goat Cheese and Duxelles

This has to be one of the best pork roast recipes we've come up with yet.  And it makes such a beautiful plate for company, like pinwheels!  We hope you enjoy making it (and eating it!)

Our Pork Loin "Pinwheels", stuffed with goat cheese and duxelles.

Ingredients

2 lbs. rib-end, boneless pork roast (loin roast)

4 oz. goat cheese (crumbled, at room temperature)

1/8 tsp. ground black pepper

Duxelles (sautéed mushrooms - see  Duxelles recipe this blog)

1 tsp. garlic powder

1 tsp. olive oil

2 medium plum tomatoes, seeded and diced

high-quality kitchen twine and toothpicks (do NOT use colored tooth picks!)

6 slices of bacon

1 medium onion, quartered and sliced into ¼” pieces (we used half red onion and half yellow)

good dash or two of ground black pepper

¼ cup chicken broth

¼ cup sherry

Directions

·         Prepare the Duxelles according to the recipe and remove from heat

·         Add the goat cheese and the ground black pepper, mix together and set aside

·         Slice the pork roast in half lengthwise (butterflied), not quite in half, so you can lay it open flat

·         Pound with a meat mallet until about ¼” thick (should end up about 12” x 16” around)

·         Sprinkle the pork lightly with garlic powder and brush with olive oil

·         Spread the Duxelle mixture evenly over the pork, leaving about 1 ½ “ around the edges

·         Spread the diced tomatoes evenly over the top

Pounded out and topped with fillings, ready to roll up.

·         Roll the pork up (pinwheel style) from the short end, tucking in the edges as you go

·         Using the kitchen twine, tie up both ends of the roast about ½” in from the ends

·         Lay out the bacon slices side-by-side and place the rolled up roast on top and wrap the bacon around the roast (overlapping the bacon slices just a bit) and secure with toothpicks

·         Spread the sliced onions in the bottom of a 12” baking pan

·         Place the pork roast on top of the bed or onions in the baking pan and sprinkle with black pepper

Rolled up, tied and wrapped in bacon, atop a bed of purple and yellow onions - almost ready to bake!

·         Pour the chicken broth over the onions (not over the roast)

·         Pour the sherry slightly over the roast, but mostly over the onions

·         Cover loosely with tin foil

·         Bake covered at 350° for one hour, then increase heat to 390 and continue cooking until the bacon browns a little, approximately about another hour.

·         Remove from oven and let cool slightly before slicing - it's so good!