With a hint of cherry and lots of cream cheese flavor, you are going to want to add this Creamy Cherry Stuffed Pork Loin to your dinner menu! For another pork loin favorite, try my French Onion Stuffed Pork Loin or Jalapeno Popper Pork Loin.
Creamy Cherry Stuffed Pork Loin
How often have you seen apples paired with pork? Well, I am here to tell you that apples are not the only fruit that tastes great with pork. Welcome cherries to the mix! When cream cheese is also brought into the recipe, a winner, winner, pork dinner is created!
Creamy Cherry Stuffed Pork Loin Recipe
It’s all about the cherry jam and cream cheese that make this pork loin recipe so tasty!
Cherry Jam Ingredients
- Olive oil
- Red wine
- Cherry preserves
Before getting into butterflying and cooking the pork, make the cherry jam. In an oven-safe skillet, heat the olive oil and add the shallot. Cook it for about a minute. Then, add red wine and cherry preserves, cooking until you get a thin syrup (about 3-5 minutes). Put the cherry mixture in a small bowl to use in the pork tenderloin.
Pork Loin Ingredients
- Pork loin
- Olive oil
- Italian seasoning
- Cream cheese
Pork is packed with protein and essential vitamins and minerals that make it one of the healthier meats to eat. In fact, a center-cut pork loin is one of the leaner cuts of pork you can choose! Be careful about choosing one, however. The redder the meat, the leaner it is, but also the tougher it is. I recommend choosing a pork loin with a more pinkish color with some white streaks.
How to Make Creamy Cherry Stuffed Pork Loin
To butterfly the pork loin, use a sharp knife to make a horizontal cut about one-third of the way up from the bottom of the loin. Flip open the thicker, top flap (like opening a book). Then, take the knife and cut another horizontal line through the thicker part of the loin to open it up even more (like a trifold). You should now have a flat surface of meat that will hold the flavor of the Creamy Cherry Stuffed Pork Loin. Put a piece of plastic wrap over the laid out pork loin and pound it out to about a 1/3 inch thickness all the way around. The more even the loin is, the more evenly it will cook. Season both sides of the pork with the mixture of olive oil, salt, pepper, and Italian seasoning.
To see a video on how I butterfly pork, check out my Jalapeno Pork Loin!
Top the butterflied pork loin with cream cheese and the cherry mixture. Then, roll it up, tying it with cooking twine. I used four pieces of the twine if that gives you an idea how to space it apart. Remember the oven-safe skillet you prepared the cherry mixture? Bring that skillet back over medium heat, add oil, and sear the pork loin on all sides. I know it’s rolled up, so what do I mean by sides? Simply rotate it about four times to get as much of the loin seared as possible. Finally, cook the Creamy Cherry Stuffed Pork Loin in the oven for 25-30 minutes, or until the pork temperature reaches 145°F. Serve with Garlic Roasted Asparagus and my Homemade Mashed Potatoes for a delicious dinner!
Creamy Cherry Stuffed Pork Loin
- ½ teaspoon olive oil
- 1 shallot, minced
- 3 ounces red wine
- ¼ cup cherry preserves
- 1 center-cut pork loin, about 3 pounds
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon Italian seasoning
- 8 ounces cream cheese, softened
- Preheat oven to 450°F.
- In a large skillet, heat olive oil. Add shallot and cook until fragrant (about 1 minute).
- Add red wine and cherry preserves and cook 3-5 minutes (it should be a thin syrup). Transfer the cherry mixture to a small bowl and wipe out the skillet.
- Butterfly the pork. With the pork on a cutting board, hold a knife bald parallel to the board and carefully make a lengthwise cut about ⅓ of the way from the bottom, stopping about 1 inch from the opposite end, being careful not to cut through.
- Open the loin like a book.
- Make a second cut on the thick side of the pork loin, horizontal with the first cut. Do not cut all the way through, stop about 1 inch from the opposite edge. Fold that edge over making one long cut of pork loin.
- Cover the entire cut of meat with plastic wrap and pound to an even ⅓ inch thickness.
- In a small bowl, combine oil, salt, pepper, and Italian seasoning. Rub over both sides of pork loin.
- Top the pork loin with cream cheese and cherry mixture.
- Tightly roll the pork loin to completely enclose all of the fillings.
- Using cooking twine, tightly secure the roll.
- In the same skillet over medium heat, add the olive oil and the pork loin to the pan and sear on all sides (about 5 minutes on each side). Turning the loin a total of 4 times.
- Transfer the skillet to the oven and cook for 25-30 minutes or until the pork loin reaches an internal temperature of 145 °F. Occasionally baste the pork loin with the pan juices.
- Slice and serve warm.
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