Stuffed Pork Loin

I'm just gonna let the picture speak for itself on this one. Mercy. (But one note: This is much easier to make than it might look, so it could be a great way to impress someone. Don't be scared. ;-)


6 boneless pork loin chops

Olive oil, for coating pan

2 cloves garlic, minced

1 medium onion, finely diced

1 heaping tablespoon garlic paste

4-6 sundried tomatoes, chopped

2-3 handfuls fresh baby spinach


freshly ground pepper

1/2 teaspoon dried basil leaves

1/4 cup goat cheese

1/4 cup cream cheese


1. Coat a skillet with olive oil and cook onions low and slow until nicely caramelized.

2. While onions are cooking, create a pocket in each piece of pork by cutting a slit into the side of each loin, being careful not to cut all the way through. Generously coat the inside of each loin piece with garlic paste. (And don't try to be dainty about it. It's messy business. Just get in there and go for it. The added flavor will be worth it. I promise.)

3. Once onions are nicely caramelized, remove from pan into medium bowl. Coat the same pan with oil again and add minced garlic, sun-dried tomatoes, spinach, 1/2 teaspoon salt, 1/2 teaspoon pepper and basil. Cook, stirring occasionally, until garlic is fragrant and spinach is wilted. Add this mixture to the same bowl with the onions.

4. Add goat cheese and cream cheese to the same bowl with the vegetables and mix well. Stuff each pork loin generously with this mixture.

5. Oil pan one more time. Generously salt and pepper both sides of pork and add to hot pan 3 pieces at a time. Cook about 5 minutes on each side, until golden brown on the surface and cooked all the way through.

This is maybe one of my favorite pork recipes of all time. I find that pork can be pretty bland, but the sharpness of the goat cheese and sun-dried tomatoes paired with the sweetness of the garlic paste and caramelized onions add the perfect layers of flavor. Enjoy!