Secondi Piatti: Meat, Fish, Eggs, Cheese

Stuffed Pork Loin with Goat Cheese and Dried Tomatoes

This recipe is full of truly mediterranean flavour; just one mouthful, and you’ll feel like on a sunny balcony overlooking an old Italian city.

Serves: 4 | Preparation time: 10 mins | Cooking time: 15 mins

  • Pork loin steaks: 600 g (about 4 or 5 thick slices, 120 grams each)
  • Goat cheese: 200 g
  • Pitted black olives: 100 g
  • White wine, dry: 150 ml
  • Spring onions: 3
  • Parsley, fresh: 1 sprig
  • Dried tomatoes in sunflower oil: as needed
  • Extra virgin olive oil (EVOO): as needed
  • Flour: as needed
  • Salt and pepper: to taste


Cut into the side of each pork loin slice, just about enough to create a pocket within the slice.

Finely chop the olives, the spring onions, the parsley and the dried tomatoes.

Sautè the spring onions until soft and set them aside. Put the olives, the parsley and the tomatoes in a bowl with the goat cheese. Mix together and fill each pork loin slice with a few spoonfuls of this cheese mixture.

Lightly flour the meat and pan fry it along with the spring onions and what’s left of the cheese and olives mixture. Leave to cook over medium heat for 10 minutes.

Turn up the heat and pour in the wine. Leave the wine to simmer until completely evaporated, then cook for a further 5 minutes over medium to low heat.

Serve warm, topped with fresh parsley.

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