Cheese-filled Pork Loin

This is a very comprehensive and simple dish to prepare, which can be paired with some french fries or a salad. The trick to this recipe lies in not overcooking the pork loin or burning the breading, as this would result in the meat becoming tough, thus losing the soft texture characteristic of this dish. Furthermore, if you pair it with a great mashed potato, it'll be the icing on the cake!

The aim of this dish is noticed from the moment you cut a piece to put in your mouth; it should be soft and not offer too much resistance, a sign of the perfect doneness of the loin. Another indicator of success will be when we have this piece in our mouth and can taste the tenderness of the loin mixed with the melted cheese inside and the roughness of the breading. Therefore, we will pay special attention to the temperature and frying time.

Another recipe that you can prepare with this tasty ingredient is pork loin steaks in sauce. I hope you enjoy it.

How to make the recipe Cheese-filled Pork Loin

1. Cut the loin into slices in a very simple way: make a thin incision without going all the way through to avoid separating the slice, then make another cut of the same thickness on the parallel side but this time all the way through, separating the slice so that it ends up book-shaped (you can ask your butcher to do this).
2. Open the slice and insert a folded slice of cheese. I recommend a mild cheese, but any type will work; a strong cheese will delight you with a contrast of flavors and a mild one will nicely complement the texture of the loin. Therefore, the choice of cheese is up to you.
3. Close the edges by pressing them firmly to seal them properly and thus prevent them from falling apart when frying, which would cause the melted cheese to escape into the pan. Salt both sides.
4. Next, in a bowl, beat an egg and in another, put the breadcrumbs. First, coat the slices in the egg and then in the breadcrumbs (you can add garlic and parsley to the latter).
5. Once all the slices are breaded, it's time to fry them. For this, pour enough oil into the pan to at least cover half of the slices. With cooking tongs, carefully insert them one by one into the pan to avoid opening the edges as I previously mentioned.
6. Lower the heat a bit with the aim of leaving them tender on the inside, special care must be taken at this point as the final success of your dish depends on it. Once they're done frying, you can place them on a plate over a couple of napkins to absorb the excess grease.

Notes and Tips

You can make the slices using beef slices filled with ham and cheese, or piquillo pepper and asparagus. This recipe is known in the Spanish autonomous community of Asturias as Cachopo. Also, with hake fillets stuffed with shrimp.

You can accompany this dish with a side of french fries or/and salad or mashed potato.

As you can see, it's a simple recipe that doesn't require an excessive preparation. Enjoy your meal!