Pork Loin Stuffed with Dried Figs, Pistachio and Goat Cheese with Port Wine Sauce

Recipe for Pork Loin Stuffed with Dried Figs, Pistachio and Goat Cheese with Port Wine Sauce

Hello! This dish combines the tenderness of the pork loin with a special filling where the dried figs, the pistachio and the goat cheese. The Port wine sauce adds a sophisticated touch that enhances the flavor, perfect for enjoying on special occasions or for giving an elegant twist to traditional cuisine.

The combination of textures and flavors is a clear example of how Spanish gastronomy integrates sweet and savory ingredients to create gourmet dishes full of history and flavor.

Preparation time

To organize yourself well before starting this recipe, here are the approximate times:

• Preparation: 25 minutes
• Cooking: 60-75 minutes
• Total: 85-100 minutes
• Servings: 4 people
• Difficulty: Intermediate

Ingredients

For the stuffed loin

• 1 kg boneless pork loin with side flap
• 4-5 tablespoons olive oil
• 1 finely chopped yellow onion
• 2 cloves garlic, minced
• 1 ½ cups breadcrumbs
• 4-5 dried figs chopped into small pieces
• ¼ cup finely chopped pistachio
• 100 g crumbled goat cheese
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 egg yolk
• Salt to taste
• Spanish sweet paprika to taste
• Freshly ground black pepper to taste

For the Port wine sauce

• 1 cup of Port wine
• 2 tablespoons of butter
• 1 teaspoon of sugar (optional)
• Salt and pepper to taste

If you can't find Port wine, you can substitute it with a red wine sweet wine that provides similar acidity, or a sweet Sherry wine, although the texture may vary slightly.

Utensils we will use

• Large frying pan
• Cutting board
• Sharp knife
• Kitchen twine
• Mixing bowl
• Oven dish or tray
• Spoons and spatula

Preparation

1. Prepare the filling

1. Chop the ingredients. Finely chop the onion, garlic, dried figs, pistachio, and parsley. This will ensure a homogeneous filling with a good balance of textures.
2. Sauté the onion and garlic. Heat 3 tablespoons of olive oil in a skillet over medium-high heat. Add the onion and cook until translucent. Incorporate the garlic, being careful not to burn it to avoid bitterness.
3. Mix the filling. In a large bowl, combine the sautéed onion and garlic with the breadcrumbs, figs, pistachio, crumbled goat cheese, lemon juice, parsley, and egg yolk. Season with salt, pepper, and sweet paprika. If the mixture is dry, add a little water to make the filling moist and easy to handle.

2. Prepare the loin

1. Clean and butterfly the loin. Rinse the loin under cold water and pat it dry with paper towels. Trim excessive fat. Place the loin on the cutting board with the smoother side of the flap facing up and open it up to create a wide surface for the filling.
2. Fill and roll. Spread half of the filling evenly over the loin. Then, carefully roll it up and tie it with kitchen twine in several places to keep the filling inside during cooking.

3. Cook the loin

1. Prepare the tray. Line the bottom of a baking tray with aluminum foil and grease it with oil to prevent the loin from sticking.
2. Bake. Place the loin on the tray and bake in a preheated oven at 200°C (400°F) for 60 to 75 minutes. Ensure the loin is juicy but well-cooked. The filling should also be hot and firm.
3. Additional filling. Form small balls with the rest of the filling and place them on the tray about 15 minutes before the end of cooking so they brown slightly and perfectly accompany the main dish.

4. Prepare the Port wine sauce

1. Reduce the Port. In a small saucepan, pour the Port wine and let it simmer gently until reduced by half. If you want it a little sweeter, add a teaspoon of sugar and stir until dissolved.
2. Incorporate butter and season. Remove the pan from the heat and add the butter to give the sauce shine and body. Season with salt and pepper to taste.

To finish and serve

Let the loin rest for at least 10 minutes out of the oven, so the juices redistribute and the meat remains juicier. Then cut it into thick slices and serve it accompanied by the stuffing balls and the hot Port sauce. This dish goes very well with homemade fries or a smooth puree.

For a special touch, you can accompany it with a mustard sauce or some cranberry preserves which provide a very pleasant fruity contrast.

Nutritional Information

• Calories: 839 kcal
• Proteins: 52 g
• Fats: 44 g
• Carbohydrates: 62 g
• Fiber: 7 g

These values are estimates per serving and may vary depending on the exact portion size and ingredients used.

5 keys to make it perfect

For the stuffed loin to be perfect, follow these practical tips that ensure exceptional texture and flavor:

1. Stuffing balance: Use finely chopped ingredients so that the stuffing mixes well and doesn't fall out when rolling the loin.
2. Handle moisture well: If the filling is too dry, never hesitate to add a little water or lemon juice to keep it moist and easy to work with.
3. Control the oven temperature: An oven that is too hot can burn the loin on the outside and leave it raw on the inside. Use a thermometer if possible.
4. Resting before cutting: By letting the meat rest, you prevent the juices from being lost and the meat becomes more tender.
5. Don't rush tying: The kitchen twine should be firm but not too tight to avoid tearing the meat or squeezing out the filling.

When is it ideal to enjoy it?

This stuffed pork loin is an excellent option for special occasions such as family celebrations, Christmas dinners, or gatherings where you want to impress without excessive complications in the kitchen. It is also perfect for cool autumn and winter days, when a comforting and flavorful dish is desired. Furthermore, its elegant presentation and intense flavors make it an invitation to share the pleasure of the traditional cuisine with modern touches.

Comparison with similar recipes

Exploring the texture of the loin and the stuffing

The balance of textures in this dish is fundamental. The pork loin provides juiciness and tender meat when cooked properly. On the other hand, the filling with dried figs y pistachio offers a crunchy and sweet contrast that enriches every bite. The goat cheese adds softness and a slightly acidic dairy flavor that cuts the sweetness of the figs.

When preparing the filling, make sure that the pieces of dried fruit and cheese are not too large to prevent the loin from losing its shape when rolled. This harmony of textures is key to experiencing a complete and balanced sensation in the mouth.

The importance of Port wine sauce in the recipe

The Port sauce not only complements the flavor of the dish but also acts as a bridge between the sweet side of the filling and the pork. By reducing the wine, its fruity and aromatic notes are intensified, which, together with the butter, add body and shine to the sauce.

It is important not to overheat the butter in the sauce because it can separate, which would affect the final texture. Add the butter at the end and mix gently to obtain a silky sauce that envelops each bite in a deep and refined layer of flavor.

If you prefer an alcohol-free version, a grape juice reduction with a touch of balsamic vinegar can also be a good complement, although the experience changes radically.

Tips for making the best stuffed loin at home

For those starting in the kitchen or looking to perfect this recipe, the key lies in the preparation of the loin and the filling. It is essential to open the loin evenly so that the filling does not spill out and to cook the loin at the appropriate temperature so that the meat remains tender and juicy.

Additionally, using fresh and quality ingredients, such as goat cheese and figs that are not excessively moist, directly influences the final result. The mixture should be firm but not dry to maintain its shape during cooking.

When tying the loin, try to avoid pressing too hard so as not to squeeze the filling or flatten the meat, as this can compromise the texture and presentation of the dish.

Varieties and adaptations of stuffed loin

Stuffed loin with dried fruits is a flexible proposal, and ingredients can be adapted according to preferences or availability. For example, substituting pistachios for almonds or walnuts, or goat cheese for cream cheese or ricotta for a milder flavor.

You can also try different combinations of dried fruits, such as prunes or apricots to give it another sweet and sour dimension. If varying these ingredients, it is important to adjust the amount of lemon juice or seasonings to maintain the balance of flavors.

Finally, the sauce can also be modified, using a classic red wine reduction or a sauce of red berries to accompany, playing with the texture and density that you like best depending on the occasion. This makes each preparation unique, although based on the same essential recipe.

Exploring the origins and tradition of stuffed loin

Stuffed loin is a dish deeply rooted in many Spanish and Latin American culinary traditions, especially during festive times and special celebrations. The combination with dried fruits is classic; it was formerly used to preserve food and add flavor to fresh ingredients.

The incorporation of goat cheese in this recipe also adds a regional and artisanal note, which aligns with the celebration of local ingredients in the traditional cuisine. Preparing this dish at home brings you closer to a culinary experience that mixes the classic with innovative touches.

The use of the Port wine sauce also marks international influence with Portuguese roots, reinforcing the cultural cross-pollination present in many dishes of the Iberian Peninsula and its colonies.

Outline the ideal side dish for the stuffed loin

This dish greatly benefits from simple yet flavorful accompaniments so as not to compete with the prominence of the loin. For example, some homemade french fries, which with their crispy texture contrast very well with the juiciness of the pork and the stuffing.

Another option is mashed potatoes or sweet potatoes, which add creaminess and soften the overall dish. For those who want to include a healthier touch, a fresh salad with fruity notes and a light dressing works very well to balance the textures.

A final tip is to pay attention to the serving temperature: make sure everything is hot so that the flavors remain integrated and can be enjoyed in every bite.