Pork loin with dates and aged cheddar
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Easy to do
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
25minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
35minutes
servings
4-6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
25minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
35minutes
servings
4-6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
Pork loin with dates and aged cheddar
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Easy to do
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
25minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
35minutes
servings
4-6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
25minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
35minutes
servings
4-6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
  • Stuffing
  • 125 ml dates chopped and dried
  • 375 ml cheddar , grated sharp
  • 125 ml bread , cut into small cubes
  • 1 clove(s) garlic
  • To taste, salt and pepper
  • 1 pork loin about 675 g
  • Sauce
  • 15 ml canola oil
  • 1 shallot(s) , chopped
  • 75 ml red wine
  • 15 ml flour
  • 250 ml beef stock
  • 10 ml of thyme fresh
  • 15 ml parsley chopped and fresh
  • To taste, salt and pepper
  • Stuffing
  • 125 ml dates chopped and dried
  • 375 ml cheddar , grated sharp
  • 125 ml bread , cut into small cubes
  • 1 clove(s) garlic
  • To taste, salt and pepper
  • 1 pork loin about 675 g
  • Sauce
  • 15 ml canola oil
  • 1 shallot(s) , chopped
  • 75 ml red wine
  • 15 ml flour
  • 250 ml beef stock
  • 10 ml of thyme fresh
  • 15 ml parsley chopped and fresh
  • To taste, salt and pepper
[wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
  1. Preheat the oven to 200°C (400°F).
  2. Mix together the dates, cheddar, bread cubes, and garlic in a bowl to prepare the stuffing. Season with salt and pepper. Set aside. Cut pork loin in half lengthwise, stopping before the very end. Place stuffing inside, close pork loin and tie with butcher’s twine.
  3. Place pork loin in a baking dish. Bake for 30 to 35 minutes or until meat thermometer reaches 70°C (160°F). In the meantime, heat oil over medium heat in a small saucepan and brown shallot.
  4. Deglaze with red wine and let reduce by half. Sprinkle in flour and combine using a whisk. Add broth and stir until smooth. Bring to a boil and add herbs. Season with salt and pepper. Let simmer until desired consistency is obtained.
  5. When meat is cooked, cover with aluminum foil and let stand for about 10 minutes. Serve with sauce, mashed potatoes, and root vegetables.