This recipe elevates the humble pork loin to new heights with a surprisingly delightful ricotta cheese filling. It's a sophisticated yet surprisingly simple dish perfect for a weeknight dinner or a special occasion. The creamy, tangy ricotta contrasts beautifully with the savory pork, creating a flavor explosion in every bite.
Ingredients:
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For the Pork Loin:
- 3-4 lb boneless pork loin roast
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
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For the Ricotta Filling:
- 15 oz whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
- Salt and pepper to taste
Instructions:
1. Prepare the Pork Loin:
Preheat your oven to 375°F (190°C). Pat the pork loin dry with paper towels. This helps it brown nicely. In a small bowl, combine the olive oil, salt, pepper, garlic powder, rosemary, and thyme. Rub this mixture all over the pork loin, ensuring it's evenly coated.
2. Create the Ricotta Filling:
In a medium bowl, combine the ricotta cheese, Parmesan cheese, parsley, minced garlic, beaten egg, and sun-dried tomatoes. Season with salt and pepper to taste. Mix gently until everything is well incorporated. Don't overmix; you want to maintain some texture in the filling.
3. Stuff the Pork Loin:
Using a sharp knife, carefully cut a pocket down the center of the pork loin, being careful not to cut all the way through. The pocket should be deep enough to hold the ricotta filling. Fill the pocket generously with the ricotta mixture. You can use toothpicks or kitchen twine to close the opening, but it's not strictly necessary.
4. Roast the Pork Loin:
Place the stuffed pork loin in a roasting pan. Roast for approximately 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C) for medium. If the pork starts to brown too quickly, loosely tent it with foil.
5. Rest and Serve:
Once cooked, remove the pork loin from the oven and let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Slice and serve.
Serving Suggestions:
This delicious pork loin pairs wonderfully with roasted vegetables like asparagus, Brussels sprouts, or potatoes. A simple side salad with a light vinaigrette also complements the richness of the dish. Consider serving with a side of creamy mashed potatoes or polenta for a truly satisfying meal.
Tips and Variations:
- For extra flavor: Add a splash of white wine or chicken broth to the bottom of the roasting pan for extra moisture and flavor.
- Spice it up: Add a pinch of red pepper flakes to the ricotta filling for a touch of heat.
- Add some spinach: Incorporate a cup of chopped fresh spinach into the ricotta filling for added nutrients and flavor.
- Different herbs: Experiment with other herbs like oregano or sage instead of rosemary and thyme.
This recipe is a testament to how a simple ingredient, like pork loin, can be transformed into a culinary masterpiece with a little creativity and the right combination of flavors. Enjoy!
