Pork Loin Purse with Spinach, Pear, and Goat Cheese

This is easily prepared and a makes a beautiful presentation to set on the dinner table before slicing. The stuffing is a favorite of mine as the creaminess of the goat cheese complements the pork quite well. However, any number of different things such as a fresh seasonal fruit or different cheese will be great in this recipe. For more recipes and culinary insight from Melissa Cookston, visit her website!

By Melissa Cookston | September 24, 2019

Ingredients

1 piece pork loin (3-4 pounds)
1 tablespoon BBQ rub
¼ medium white onion, thinly sliced
1½ teaspoons fresh tarragon, minced
3 cloves garlic
1 pear, peeled and chopped
½ cup shiitake mushroom caps, thinly sliced
1 teaspoon salt
½ teaspoon black pepper
½ cup fresh spinach
½ cup crumbled goat cheese

Instructions

Preheat a smoker or grill for indirect heat to cook at 275˚F. Rinse the pork loin and pat dry. Beginning about ¾ inch from one end and continuing to ¾ inch from other end, cut a slit in the pork loin, about three-quarters of the way into the loin. At the bottom of the cut, make small slices to make a “T” or a pocket. Season the outside of the pork loin with the rub as well as inside.

In a small bowl, combine the onion, tarragon, garlic, pear, mushrooms, salt, and pepper and toss to mix. Stuff the spinach into the pork loin, then pack with the onion-tarragon mixture. Place in the smoker for 1 hour and 15 minutes, until the meat temperature nears 140˚F. Sprinkle the goat cheese over the stuffing and cook for another 10 to 15 minutes, until the internal temperature reaches 145˚F. Remove from smoker and let rest for 5 minutes before slicing 1 inch thick.