This recipe elevates a simple pork loin roast into a flavor-packed masterpiece. The creamy ricotta filling, infused with fresh herbs and a touch of lemon, adds incredible moisture and a delightful tang that complements the richness of the pork. This dish is perfect for a special occasion or a comforting weeknight dinner.
Why This Recipe Works
This recipe stands out because it combines the simplicity of a roast pork loin with the unexpected gourmet touch of a ricotta and herb filling. The ricotta keeps the pork incredibly moist, preventing dryness often associated with lean cuts. The herbs add a bright, fresh flavor that cuts through the richness of the pork, creating a balanced and sophisticated taste. It's also incredibly versatile – easily adaptable to your favorite herbs and spices.
Ingredients You'll Need:
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For the Pork Loin:
- 3-4 lb boneless pork loin roast
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
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For the Ricotta Filling:
- 15 oz container whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh basil
- 1 tbsp lemon zest
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
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Optional additions:
- 1/4 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1/4 cup Kalamata olives, pitted and chopped
- 1/4 cup pine nuts, toasted
Step-by-Step Instructions:
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Prepare the Filling: In a medium bowl, combine the ricotta cheese, Parmesan cheese, parsley, basil, lemon zest, minced garlic, salt, and pepper. If using, stir in the sun-dried tomatoes, olives, and pine nuts. Mix well to combine.
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Prepare the Pork Loin: Preheat your oven to 375°F (190°C). Pat the pork loin dry with paper towels. Rub the olive oil all over the pork loin. Season generously with salt, pepper, garlic powder, and onion powder.
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Stuff the Pork Loin: Using a sharp knife, carefully cut a pocket down the center of the pork loin, being careful not to cut all the way through. The pocket should be deep enough to hold the ricotta filling.
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Fill and Secure: Spoon the ricotta filling evenly into the pocket of the pork loin. Use toothpicks or kitchen twine to secure the opening closed.
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Roast the Pork Loin: Place the stuffed pork loin in a roasting pan. Roast for 60-75 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C) for medium. If the pork starts to brown too quickly, loosely tent it with foil.
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Rest and Serve: Once cooked, remove the pork loin from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Remove the toothpicks or twine before slicing. Serve immediately and enjoy!
Serving Suggestions:
This flavorful pork loin is delicious served with roasted vegetables, mashed potatoes, or a simple green salad. The pan juices can be made into a delicious gravy by deglazing the pan with a little white wine or chicken broth.
Tips and Variations:
- For extra flavor: Marinate the pork loin in a mixture of olive oil, herbs, and garlic for a few hours or overnight before cooking.
- Adjust the herbs: Feel free to experiment with different herbs and spices to create your own unique flavor combination. Rosemary, thyme, and oregano would all be excellent additions.
- Make it spicy: Add a pinch of red pepper flakes to the ricotta filling for a spicy kick.
This recipe is a guaranteed crowd-pleaser, offering a sophisticated yet easy-to-make dish that will impress your guests and leave them wanting more. Enjoy!
