Recipe by A la Carte
I had a 4 1/2 lb pork loin roast, but I wanted to do something different to make it a little more interesting. Have the butcher cut the roast in half and then butterfly each half. Otherwise, you can do it yourself. It's not hard to do, but the butcher will be happy to do it for you! This went well with roasted root veggies, and green beans.
- 4 1⁄2 lbs pork loin, butterflied
- 1 cup Stilton cheese, crumbled
- 1⁄3 cup chives, chopped
- 2 tablespoons reduced sodium soy sauce
- 1⁄2 cup white wine, dry
- fresh ground black pepper
Directions See How It's Made
- Pre-heat the oven to 375°F.
- Open up and flatten out each piece of pork.
- Mix the stilton and the chives. Then pile it down the middle of each piece of flattened pork.
- Fold each piece of pork over like a book. Tie with cooking string - I used 4 pieces of string on each half.
- Drizzle the soy sauce over each roast. Grind a generous amount of black pepper.
- Place each roast on a baking pan. Bake for 1 1/4 to 1 1/2 hours.
- When done, remove from the oven and let rest for 15 minutes.
- Meanwhile, there will be some nice drippings in the pan, mixed with any of the cheese that dripped out of the meat. Place the baking pan over a medium high flame burner. Whisk with the white wine until combined and heated through.
- Slice the meat into 1/2 inch slices and drizzle with the sauce.
- Served with roasted veggies, and something green.