Smokin' Hot in the South by Melissa Cookston

Author:Melissa Cookston
Language: eng
Format: epub
Publisher: Vearsa
Published: 2016-04-27T19:24:07+00:00

Pork Loin Purse with Spinach, Pear, and Goat Cheese

This is easily prepared and makes a beautiful presentation to set on the dinner table before slicing. The stuffing is a favorite of mine as the creaminess of the goat cheese complements the pork quite well. However, any number of different things such as a fresh seasonal fruit or different cheeses will be great in this recipe.

Serves 4 to 6

1 (3 to 4-pound) piece pork loin

1 tablespoon Basic “Memphis-Style” BBQ Rub

¼ medium white onion, thinly sliced

1½ teaspoons minced fresh tarragon

3 cloves garlic, minced

1 Bosc pear, peeled and chopped

½ cup shiitake mushroom caps, thinly sliced

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup fresh spinach

½ cup crumbled goat cheese

Preheat a smoker or grill for indirect heat to cook at 275°F. Rinse the pork loin and pat dry. Beginning about ¾ inch from one end and continuing to ¾ inch from other end, cut a slit in the pork loin, about three-quarters of the way into the loin. At the bottom of the cut, make small slices to make a “T” or a pocket. Season the outside of the pork loin with the rub as well as inside.

In a small bowl, combine the onion, tarragon, garlic, pear, mushrooms, salt, and pepper and toss to mix. Stuff the spinach into the pork loin, then pack with the onion-tarragon mixture. Place in the smoker for 1 hour and 15 minutes, until the meat temperature nears 140°F. Sprinkle the goat cheese over the stuffing and cook for another 10 to 15 minutes, until the internal temperature reaches 145°F. Remove from smoker and let rest for 5 minutes before slicing 1 inch thick.

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