For me, fall means beta carotene season, but one can’t live on orange-color root vegetables and squashes alone! What to serve with roasted sweet potatoes? Pork! This recipe is super-simple, but looks ever-so-fancy! I find cheeses to be salty – goat cheese being no exception – so I didn’t add any salt to the recipe and it was delicious. My husband begged me to photograph the roast and put it on this blog so I could make it again – how can I resist a begging man? (roasted sweet potato instructions are below – just in case you need those too!)
Boneless Pork Loin Roast Stuffed with Goat Cheese and Tomatoes
1.5 lb boneless pork roast
5 oz. semi-soft goat cheese
4 grape tomatoes, halved
Fresh ground pepper
½ tsp thyme
Preheat oven to 350 degrees. Spray a roasting pan with non-stick spray. Place the roast in the pan. Cut a slit down the center of the roast, but not completely in half. Distribute the cheese evenly in the slit and stuff the tomato halves into the cheese. Drizzle olive oil over the roast. Grind pepper over the roast (to your preference) and sprinkle with thyme. Cover and bake for 40 minutes. Remove cover and continue cooking for 10 more minutes or until internal temperature reaches 160 degrees. Let rest for 5-10 minutes before slicing.
The sweet potatoes (two decent sized tubers) were scrubbed, peeled and cubed before placing in a non-stick spray coated roasting dish (not the same one as the pork roast). I drizzled a little olive oil on them and used my hands to make sure they were coated evenly. I ground fresh pepper and sea salt over the potatoes and dusted them with a combination of sugar and cinnamon. They were covered with foil and roasted alongside the pork for the same amount of time. Yum!