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  • Prep time
    30 min
  • Total time
    60 min
  • Servings

Bacon and Goat Cheese Stuffed Pork


For the sweet potato mash

  • 1 medium-sized sweet potato (about 450 g/1 lb)
  • 30 mL (2 tbsp) extra-virgin olive oil
  • Sea salt and freshly ground black pepper

For the stuffed pork tenderloin

  • 113 g (1 package) Woolwich Dairy Original Goat Cheese, room temperature
  • 3 slices maple bacon, cooked until crisp, then chopped
  • 2 cloves garlic, minced
  • 30 mL (1 tbsp) minced shallot (about 1/2 shallot)
  • 15 mL (1 tbsp) finely grated orange
  • 5 mL (1 tsp) finely grated lemon zest
  • 5 mL (1 tsp) fresh thyme leaves
  • 600 g (1 1/4 lb) boneless pork tenderloin, or boneless loin fillet
  • Sea salt and freshly ground black pepper
  • 15 mL (1 tbsp) extra-virgin olive oil

For the sauce

  • 30 mL (2 tbsp) butter
  • 15 mL (1 tbsp) all-purpose flour
  • 180 mL (3/4 cup) freshly squeezed orange juice
  • 30 mL (2 tbsp) white balsamic vinegar (or white wine vinegar)
  • 15 mL (1 tbsp) maple syrup
  • 15 mL (1 tbsp) Dijon mustard
  • 2 mL (1/2 tsp) sea salt
  • Freshly ground black pepper


For the sweet potato mash

  1. Bring a medium pot of salted water to a boil. Add the sweet potato cubes and boil for 10 to 12 minutes, or until the sweet potato is very tender. Drain and puree the flesh using a fork. Add the olive oil and season with salt and pepper. Mix to thoroughly combine. Set aside.

For the stuffed pork tenderloin

  1. Preheat the oven to 200°C (400°F). Oil a rectangular baking dish and set aside.
  2. In a bowl, add the Woolwich Dairy Original Goat Cheese, cooked bacon, shallot, garlic, orange and lemon zest, and thyme. Beat to combine. Set aside.
  3. Place the pork tenderloin on a cutting board. Cut horizontally through the thickness of the loin. Open the loin and press down. Cover with plastic wrap and pound to a 1 cm (1/3 in) thickness using a mallet, rolling pin, or heavy skillet.
  4. Spread the goat cheese filling over the flattened pork tenderloin. Roll tightly around the filling, then tie with kitchen twine at 2.5 cm (1 in) intervals. Season with salt and pepper all over.
  5. Heat the oil in a large skillet set over medium-high heat. Sear the stuffed pork tenderloin on all sides until golden brown. Remove the skillet from the heat. Transfer the pork to the prepared baking dish and roast for about 25 minutes, or until a meat thermometer inserted in the thickest part of the stuffed tenderloin registers 63°C (145°F).

For the sauce

  1. While the pork is roasting, return the skillet over medium heat. Melt the butter, then whisk in the flour to incorporate. Cook, whisking constantly, for about 30 seconds, then whisk in the orange juice, vinegar, maple syrup, Dijon mustard, salt, and some freshly ground black pepper. Simmer for about 5 minutes or until the sauce is thickened. Taste and adjust seasoning if needed. Strain into a jar and set aside.

To serve

  1. When the pork is cooked, remove the baking dish from the oven and cover with aluminum foil. Let the pork rest for 15 minutes.
  2. Gently reheat the sweet potato mash and the sauce, if needed. Transfer the stuffed pork tenderloin to a cutting board and discard the kitchen twine. Slice the pork into portions. Serve with sweet potato mash and the sauce.


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