Stuffed Loin with Cheese and Olives

Goya
This stuffed loin with cheese and olives is perfect for any celebration! We are sure you will love this recipe, as it features a mix of cheese and Goya® stuffed olives, resulting in a spectacular dish that is full of flavor and has the perfect texture.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 cups cream cheese, soft, for the filling
  • 1 teaspoon onion powder, for the filling
  • 1 teaspoon garlic, for the filling
  • 2 teaspoons chives, for the filling
  • 1 cup almonds, toasted, for the filling
  • salt
  • pepper
  • 1 kilo pork loin, whole, open
  • 1/2 cups butter, softened butter
  • salt
  • pepper
  • 2 jars Goya® olive salad, for the filling
  • butter, to sear the loin
  • 1 cup orange juice, for baking
  • pasta, for serving
Preparation
20 mins
50 mins
Low
  • For the cheese filling: Mix the cream cheese, onion powder, garlic, green onions, and almonds in a bowl until fully combined. Season with salt and pepper. Set aside.
  • For the loin: Spread the softened butter all over the surface and season with salt and pepper.
  • Open the loin, fill it with the cheese mixture, and add the Goya® Olive Salad.
  • Roll the extended loin into a taco shape and tie with hemp twine. Heat the butter on a griddle over medium heat, and when melted, add the loin and sear on all sides.
  • Place the stuffed loin on a baking tray and pour orange juice over it. Bake at 180 °C for about 35 minutes. Remove from the oven, take off the foil, and cook for 15 more minutes to let it brown slightly.
  • Slice the stuffed loin with cheese and olives into 3 cm pieces and serve with pasta.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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