Apricot Boursin Stuffed Pork Loin (Recipe for Printing)

Pork loin filled with spinach, dried cranberries, tangy apricots, and herby Boursin cheese makes a standout special-occasion dinner. Great for spring or family gatherings. Save & click.

# What You Need:

→ Main Ingredients

01 - 1 whole pork loin (about 1.5 pounds), butterflied
02 - 150 grams frozen spinach, thawed and excess water squeezed out (about 5 ounces) or equal amount fresh baby spinach
03 - 60 grams dried cranberries (about 1/3 cup)
04 - 80 grams dried apricots, chopped (about 1/2 cup)
05 - 1 package (about 150 grams) Boursin cheese, garlic and herb (about 5.3 ounces)
06 - 2 cloves garlic, minced

→ Sauce

07 - 2 tablespoons balsamic vinegar
08 - 2 tablespoons olive oil
09 - 1 tablespoon soy sauce
10 - 1 tablespoon brown sugar, packed
11 - 2 teaspoons Dijon mustard
12 - 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary, minced
13 - Zest of 1 lemon
14 - 1 garlic clove, minced
15 - 3/4 teaspoon salt (kosher or sea salt preferred)

# How to Make It:

01 - Place the pork loin on a cutting board and, using a sharp knife, carefully slice along one side to open it like a book. Use gentle strokes to ensure even thickness, then lightly pound with a rolling pin or mallet to create a uniform layer for easy rolling. Set aside on parchment or foil.
02 - In a food processor, pulse the garlic, spinach, dried apricots, and cranberries until nearly smooth with some texture remaining. If using fresh spinach, wilt briefly before processing.
03 - Add Boursin cheese to the mixture and pulse until just combined. Avoid overmixing to retain some structure for spreading.
04 - In a mixing bowl, whisk together balsamic vinegar, olive oil, soy sauce, brown sugar, Dijon mustard, rosemary, lemon zest, minced garlic, and salt until smooth. Taste and adjust balance with extra vinegar or sugar if necessary. Set aside.
05 - Spread the prepared filling evenly over the cut surface of the pork loin, leaving a 1 cm border along the edges. Press down gently.
06 - Carefully roll the pork loin starting from the short end to enclose the filling tightly. Secure with butcher’s twine at intervals to hold the shape and filling.
07 - Place a large sheet of foil on a rimmed baking sheet and transfer the rolled pork onto it. Lift and fold the foil edges to form a snug tent around the meat. Pour the prepared sauce over and around the pork.
08 - Bake in a preheated oven at 350°F (177°C) for 40 minutes, or until the internal temperature reaches 145°F (63°C). If browning too rapidly, tent with additional foil.
09 - Remove from oven and let rest, covered, for 5 to 10 minutes to retain juiciness. Remove twine and slice into thick rounds. Spoon extra sauce over before serving.

# Extra Tips:

01 - Letting the pork loin rest before slicing keeps it exceptionally juicy and prevents the filling from spilling.
02 - Leftovers are best reheated gently covered with extra sauce; freezing is also suitable if wrapped airtight.
03 - Goat cheese or herbed cream cheese can substitute for Boursin if desired.
04 - Serve alongside mashed potatoes, green beans, or a crisp salad for a balanced meal.

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