Pork Roast with Goat Cheese and Maple Sauce from Quebec
Indulge in a taste of Quebec with this luxurious Pork Roast with Goat Cheese and Maple Sauce—a dish that perfectly balances savory, creamy, and sweet flavors. This tender boneless pork loin is butterflied and stuffed with a luscious mixture of soft goat cheese, garlic, and fresh thyme, then seared to golden perfection and roasted for juicy tenderness. The pièce de résistance is the silky maple sauce, made with rich chicken stock, pure maple syrup, and a touch of butter, creating a delightful finishing glaze. The combination of fragrant herbs, creamy cheese, and the signature sweetness of Canadian maple syrup makes this recipe a standout choice for special dinners or holiday feasts. Serve this show-stopping centerpiece with roasted vegetables or fluffy mashed potatoes for a meal that’s as hearty as it is unforgettable.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 kg boneless pork loin roast
- 200 g soft goat cheese
- 2 garlic cloves, minced
- 2 tsp fresh thyme leaves
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 250 ml chicken stock
- 125 ml maple syrup
- 2 tbsp unsalted butter
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
Preheat your oven to 175°C (350°F).
Using a sharp knife, carefully butterfly the pork loin roast by slicing it horizontally, stopping short of cutting all the way through. Open it up like a book.
In a small bowl, mix the goat cheese, minced garlic, and fresh thyme leaves until well combined.
Spread the goat cheese mixture evenly over the inside of the butterflied pork loin.
Close the pork loin and tie it with kitchen twine at 5 cm (2-inch) intervals to ensure it holds its shape during cooking.
Rub the outside of the pork loin with olive oil, and season it with salt and black pepper.
Heat a large ovenproof skillet over medium-high heat. Add the pork roast and sear on all sides until evenly browned, about 3-4 minutes per side.
Once seared, transfer the skillet with the pork roast to the oven and roast for 70-80 minutes, or until the internal temperature reaches 63°C (145°F).
While the pork is cooking, prepare the maple sauce. In a medium saucepan, combine chicken stock, maple syrup, and unsalted butter over medium heat and bring to a gentle simmer.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually whisk the slurry into the maple sauce to thicken it. Simmer for an additional 2 minutes, then set aside.
When the pork is done, remove it from the oven and let it rest for 10 minutes before slicing.
Serve the pork roast sliced, drizzled with the warm maple sauce. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
5154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.4 g | 394% | |
| Saturated Fat | 121.9 g | 610% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1412 mg | 471% | |
| Sodium | 6685 mg | 291% | |
| Total Carbohydrate | 122.1 g | 44% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 111.1 g | ||
| Protein | 450.7 g | 901% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 618 mg | 48% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 6551 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
