Pork Loin Cutlets and Goat Cheese Apricot Stuffing
Discover delicious Pork Loin Cutlets stuffed with Goat Cheese and Apricot filling. Perfect for a flavorful meal using Arizona's seasonal produce.
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Cooking tools:
- Piping bag
- Chef's knife
- Cutting board
- Skillet
- Oven
- Stove
- Mixing bowl
- Spoon
- Measuring cup
Ingredients
- 4 oz Smoked Bacon, diced
- 8 oz Goat Cheese, room temperature
- 1/2 cup Dried Apricots, finely chopped
- 1 tsp Herbes De Provence
- 1 tsp Garlic, minced
- 2 lb Pork Loin, boneless
- 2 Tbsp Olive Oil
- 1 cup Zinfandel
- 2 Tbsp Shallots, finely minced
- 2 cups Meat Stock, preferrably pork
- 2 Tbsp Unsalted Butter
- Salt & Pepper to taste
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