Pork Loins with Apple, Cheddar and Arugula Stuffing

Ingredients

• 2 butterflied Nagano pork loins about 450 g each
• 145 g arugula
• 100 g old cheddar cheese, diced
• 1 ripe Cortland apple, pealed and diced
• 2 tsp. Dijon mustard
• Olive oil
• Salt and fresh ground pepper

Salad Ingredients

• All remaining arugula
• 2 chopped green onions
• 255 g cherry tomatoes, halved
• ½ tsp. Herbes de Provence
• Olive oil
• White balsamic vinegar
• Salt and fresh ground pepper

Preparation

1. Preheat oven to 400°F . Lay the butterflied pork loin on your work surface and spread one (1) teaspoon Dijon mustard inside each loin. Distribute a handful of arugula in each; add the diced apple and cheese, then salt and pepper. Close back the loin, compacting the contents. Use toothpicks to hold everything together temporarily. Tie the loins and remove the toothpicks.
2. Heat up a large pan to medium heat, add a drizzle of olive oil and brown the pork for 2-3 minutes on three sides. Add salt and pepper. Do not brown the top.
3. Lay the pork loins on a baking sheet and oven-cook for 15-20 minutes to achieve pale pink results. Remove the string, slice up and serve.
4. To prepare the salad, toss the remaining arugula in a large bowl with the other ingredients, drizzle with olive oil and white balsamic vinegar. Add a dash of salt and pepper, toss again, and serve immediately.