Roast Pork Loin with Cream Cheese and Sundried Tomatoes is so delicious, The recipe was quick an d easy and tasted fantastic. Serve for your family and friends, from ABS-CBN Food Entertainmnet, recipe from Chris Baustista

Ingredients:

Serves

3 sprigs fresh rosemary

112 cup extra virgin olive oil plus 4 tablespoons

for searing

2 112 kilos whole pork loin

1 bar (225 grams) cream cheese, room temperature

1/2 cup chopped sun-dried tomatoes

salt and pepper, to taste

paprika, to taste

1/2 cup dry white wine, as needed

3/4 cup dry white wine, deglazing

Method:

Crush the gaic and rosemary together in a mortar and pestle or with a large spoon until you can smell the rosemary.

Pour in 1/2 cup olive oil and mix together, crushing the mixture a little more. Set aside.

Take the meat and make a cavity in which you will stuff the cheese and sun-dried tomatoes.

Do this by ayng the meat on a choppinç board in front of you, its lengt running from left to right. Using a sharp knife with a thin long blade, make a smEJl incision, about two inches wide, on the side facing you.

Gently insert the blade, making a pocket in the middle cit the meat without making the opening any wider than the initial incision.

When you’re finished, the loin should have a cavity running s ength with a 2-inch opening that is easy to secure with a

toothpick.

Blot the pork loin with a piece of clean cloth to remo’e excess moisture, Rub the olive oil mixture all over the meat

and inside the cavity Leave to marhate in the refrigerator for at least 30 minutes up to 8 hours.

Half an hour before you’re ready to ‘oast, preheat the oven to 425°F (220°C). k1eanwhile, prepare the stuffing. Mi,K cream cheese with a wooden spoon until soft and creamy.

Add the chopped sun-dried tomatoes. Season with salt and pepper.

Stuff the pork loin with the cream cheese mixture by pushing it inside the cavity a tablespoon at a time or by using a piping bag.

Squeeze out any air pockets and then secure the opening with a toothpick.

Sprinkle a liberal amount of saft, peDper and paprika all over the meat, and rub it in with the olive oil rnannade. Just

be careful you don’t squeeze out the stuffing. Heat a heavy-bottomed roasting pan on a stcwetop.

Drizzle remaining 4 tablespoons extra virgin olive oil on the pan and sear the pork loin fat side first.

Refrain from moving it around while searing. The pan shouki be hot enough to instantly e’aporate the jues oozing out of the meat or else they accumulate on the bottom of the pan, preventing the b-owning of the meat.

When you have nished browning all sides of the pork loin, put it in the oven (using the same roasting can) to roast fat

side up.

Roast 45 minutes to 1 1/2 hours, depending on the thickness. To test for doneness, quickly insert a small knife in the middle of the pork loin. Hid the blade in for 2 seconds and remove. Touch the tip of tine blade.

It should be hot. Watch the bottom of the roasting pan, toe, and prevent the pan jukes from scorching into a back soot during

the cooking process.

If you see th the pan is drying up before the pork loin is cooked, add half a cup or so of white wine but don’t add too much because you do not want the pork loin to stev.

When done, remove the roasting pan from the oven. Transfer the pork loin orto another plate and let rest for 15 minutes covered loosely with foil. If there’s too much fat in your pan, remove all bul about 2 tablespoons.

Simmer the pan juces over the stovetop and deglaze with dry white wine Simmer to reduce the pan juices by half. The consistency should be uniform and slightly syrupy. Be careful that you dont reduœ too much or the fat will begin to separate.

If it does, just add a few more sloshes of white wine and simmer to reduce, this time taking the pan out of the heat before the fat separates again. Taste and adjust the seasoning.

Remove the foil covering the pork loin arid cut it into slices 1/4-inch thick. Arrange on a platter and drizzle the sauce

over it, Serve with rice or mashed potatoes.

Notes and Tips:

Pork foin ¡s simply pork chops w’thout the bone; you li 1f 1x1 ir in tne mear secon 01 mos: groœries. iîyoure buying from a wet market, just ask )vtr 1rie’Jdly butcher to give yvu a slab of pork chops with the bones and skin removed but a thin layer of fat shou1d be ‘e ft to keep it from dtying.

Extra virgin oTh,e oil is preferabë because of its flavor but its mafr purpose here is ro act as a medium for the marinade,

which is basically rosematy and garlic, so you may use any flavor-neutral oil you have ¡n your kitchen.