Stuffed pork roast: reblochon recipe


Stuffed Pork Roast with Reblochon Recipe

Ingredients

  • 1 boneless pork loin roast (about 2 pounds)
  • Salt and freshly ground black pepper
  • 4 ounces Reblochon cheese, rind removed and cut into small cubes
  • 1/2 cup dried breadcrumbs
  • 1/2 cup whole milk
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons olive oil

Directions

  1. Preheat oven to 375°F.
  2. Season the pork roast generously with salt and pepper.
  3. In a medium bowl, combine the Reblochon cheese, breadcrumbs, milk, sage, rosemary, and thyme.
  4. Using a sharp knife, make a long shallow cut down the center of the pork roast, being careful not to cut all the way through.
  5. Open the pork roast like a book and lay it flat, cut side up.
  6. Spoon the cheese mixture over one half of the pork roast, leaving a border around the edges.
  7. Carefully fold the other half of the pork roast over the cheese mixture, pressing down gently to seal the edges.
  8. Using kitchen twine, tie the stuffed pork roast at 1-inch intervals to hold it together.
  9. Heat the olive oil in a large oven-safe skillet over medium-high heat.
  10. Add the stuffed pork roast and sear on all sides until browned, turning occasionally, about 8 minutes total.
  11. Transfer the skillet to the oven and roast for 30-40 minutes, or until the internal temperature reaches 145°F.
  12. Remove the stuffed pork roast from the oven and let rest for 5-10 minutes before slicing and serving.

Verdict

This stuffed pork roast with Reblochon cheese is a perfect choice for any special occasion or fancy dinner. The flavors of the cheese mixture, combined with aromatics and herbs, create a savory and juicy filling that pairs perfectly with the tender pork meat. The dish is easy to make, yet impressive and sure to impress your guests.

Serving Suggestions

Serve the stuffed pork roast warm with your favorite side dishes, such as roasted potatoes, sautéed vegetables, or a simple salad. It also goes well with a glass of full-bodied red wine. Enjoy!


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