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Apricot Boursin Stuffed Pork Loin is the showstopper I reach for any time I want a holiday-worthy centerpiece without endless fuss—tender juicy pork wrapped around a creamy herb cheese and bursts of tangy apricot and cranberry. You get the best of savory meets sweet in an easy-to-slice roll that impresses at the table but can be prepped even on a weeknight. Few things surprise guests like this mix of fruit and herby cheese melting into juicy pork and every time it lands on the table I am reminded why family celebrations always call for this dish.
Every time I serve this I remember how my sister and I stumbled on the apricot and Boursin combination for a quick dinner and we ended up loving how gourmet it tasted with almost no planning. The laughter and surprise made it a tradition.
Gather Your Ingredients
- Frozen spinach: Gives earthy flavor and moisture to the filling. Use fresh baby spinach for a vibrant color and squeeze dry before blending.
- Dried cranberries: Add bursts of tartness to balance the creamy cheese. Unsweetened or low-sugar kinds let the other flavors shine.
- Olive oil: Lends a luxurious mouthfeel to the sauce. Go for extra virgin when possible for a peppery finish.
- Brown sugar: Rounds out the tangy balsamic with subtle caramel notes. Light or dark will work equally well.
- Salt: Ties everything together and enhances flavor. Choose kosher or sea salt for the best taste.
- Boursin cheese: Brings creamy tang and the signature herby undertone. Remove from fridge before use so it spreads smoothly.
- Pork loin: Offers a lean juicy base for stuffing. Pick one with even thickness and a small fat cap for best results.
- Dried apricots: Infuse sweetness and bright color. Look for soft plump fruit that chops easily.
- Garlic: Provides savory depth to both the filling and sauce. Use fresh for bold clean flavor.
- Balsamic vinegar: Brings acid and richness. Try to use a syrupy aged vinegar for extra depth.
- Soy sauce: Builds umami in the sauce and works with the Dijon. Choose low-sodium if you like less salt.
- Dijon mustard: Sharpens the sauce with gentle heat. Use a smooth French-style.
- Rosemary: Adds aromatic lift. Choose fresh rosemary needles for the most fragrance.
- Lemon zest: Perks up the whole dish. Grate only the peel for brightness.
How to Make It
- Prepare The Pork:
- Place the pork loin flat on a large board. Slice horizontally through the center without fully cutting through to butterfly the meat. Open it up like a book and gently use a rolling pin or mallet to pound it to an even half-inch thickness. This helps the pork roll up cleanly and ensures every slice has a swirl of filling.
- Process The Filling:
- Add garlic, spinach, apricots, and cranberries into a blender or food processor. Pulse until the mixture turns into a chunky cohesive paste. You want it finely chopped but with bits of fruit still visible; avoid over-blending which makes it mushy.
- Mix In The Cheese:
- Scrape the chopped filling into a bowl. Add the Boursin cheese. Stir everything together until just combined and spreadable. The filling should hold together well but still have some color and texture showing.
- Whisk The Sauce:
- In a separate bowl combine balsamic vinegar, olive oil, soy sauce, brown sugar, Dijon mustard, chopped rosemary, fresh lemon zest, minced garlic, and salt. Whisk vigorously until smooth and glossy. Taste and tweak with extra sugar or vinegar as needed.
- Spread The Filling:
- Spoon the filling onto the inside of the pork, spreading it evenly and leaving a small border at the edge. This prevents overflowing when you roll. Press the filling down gently so it sticks to the meat.
- Roll And Secure:
- Starting at one short side, tightly roll the pork into a log. Secure the roll with butcher twine, tying in the center and at both ends so the filling stays put and the loin holds its shape.
- Place And Sauce:
- Lay out a large piece of foil on a rimmed baking pan. Place the pork roll on top. Bring the foil sides up snugly around it. Pour the sauce all over and around the pork so it is surrounded and stays moist.
- Bake:
- Preheat your oven to 350 F. Bake the foil-wrapped pork for about forty minutes or until a thermometer reads 145 F in the thickest part. If it browns too quickly, loosely tent with more foil.
- Rest And Slice:
- Let the pork stand in the foil out of the oven for up to ten minutes before slicing. This is crucial as it keeps the juices in. Remove the string, slice thickly. Serve with extra sauce spooned over each slice.
My absolute favorite part is the warmth and fragrance of melted Boursin and apricot — it sets a cozy hint through the whole kitchen. I never get tired of how slicing into the finished roast reveals a spiral of cheery colors and the herb scent always brings me back to family birthdays where this dish was the highlight of the table.
Flavor Boosters
Use fresh rosemary needles and generous lemon zest for brightness in the filling. A syrupy aged balsamic vinegar adds great depth to the sauce, complementing the soy and Dijon for sweet-savory complexity.
Serving Suggestions
This main pairs perfectly with fluffy mashed potatoes, spring peas or green beans. For a fresher side, try a simple lemony salad. The sweet tangy filling also tastes great with roasted carrots or butternut squash.
Creative Twists
Swap Boursin for goat cheese or herbed cream cheese if that is what you have. You can replace dried apricots with fresh or dried peaches and substitute any tart dried fruit like chopped cherries for the cranberries. While pork loin is best for a roll, you can use boneless chicken breast pounded thin as an alternate choice.
For a make-ahead option, assemble and freeze the stuffed pork, baking straight from the fridge after thawing overnight. Slicing against the twine reveals the beautiful swirl and each piece stays juicy and flavorful with that sweet creamy filling.
Common Questions About This Recipe
- → How do I keep the pork juicy?
Bake at a moderate heat and tent with foil if it browns quickly. Rest after baking to keep the juices in the meat.
- → Can I substitute Boursin with another cheese?
Goat cheese or herbed cream cheese offer similar creaminess and flavors for the filling.
- → Should I use fresh or frozen spinach?
Both options work. Thawed and drained frozen spinach or pulsed fresh spinach blend smoothly into the filling.
- → What are good side dishes for this dish?
Pair with mashed potatoes, green beans, or a crisp salad to balance its richness.
- → How do I butterfly the pork for stuffing?
Slice the pork open like a book and pound it evenly before spreading the filling.
- → How can I tell the pork is done if I don’t have a thermometer?
Bake for about 20–25 minutes per pound, and check that the juices run clear for doneness.