Roast Brined Pork Loin with Date and Gorgonzola Stuffing



U.S. Metric Ingredients
6 oz 180 g Pitted dates, chopped
1 tsp 5 mL Butter
tsp 0.5 mL Dried rosemary
3 fl oz 90 mL Water
2 oz 60 g Gorgonzola cheese
3 lb 1.5 kg Pork loin, center cut, boneless
2 qt, or as needed 2 L, or as needed Brine
to taste to taste Salt
to taste to taste Pepper
to taste to taste Ground coriander



  1. In a saucepan, briefly cook the dates in butter until slightly softened.
  2. Add the rosemary and water. Cook until the mixture forms a thick paste. Cool.
  3. When the date mixture is completely cool, add the gorgonzola and mix in well.
  4. If the loin has a fat covering, trim the excess fat from it, leaving only a thin covering. If the loin was purchased without a fat covering, trim off all silverskin.
  5. Marinate in enough brine to cover, refrigerated, 24 hours.
  6. Stuff the meat. This can be done in either of two ways:

    1. Butterfly the meat as shown in Figure 15.13. Spread the date mixture inside and refold the meat to enclose the stuffing. Tie the meat well (Figure 15.14).
    2. Poke a hole lengthwise through the center of the loin with a clean, sanitized spoon handle or similar rod-shaped item. Force the date mixture into the hole so it fills the hole completely.

  7. If the loin has no fat covering and was trimmed of silverskin in step 4, oil the surface well. Season the surface of the meat lightly with salt, pepper, and ground coriander. Hold in the refrigerator until ready to cook.
  8. Preheat the oven to 425°F (220°C). Place the roast in the oven. After 10 minutes, reduce the heat to 325°F (160°C). (The initial roasting at high heat is optional; its purpose is to help brown the roast.) Continue to roast until the internal temperature is 150°F (65°C).
  9. Remove from the heat and let stand in a warm place at least 10 minutes before slicing.

Per serving: Calories, 420; Protein, 38 g; Fat, 21 g (18% cal.); Cholesterol, 120 mg; Carbohydrates, 19 g; Fiber, 2 g; Sodium, 540 mg.