Goat cheese, Caramelised Onion and Sun dried Tomato stuffed Pork Loin

Oh Sunday's . . . I love it when I am able to just chill with my hubby or take a Sunday afternoon nap, especially since it is turning cold out and we will be buried in snow before you know it! (Nothing like trudging across campus to class and arriving looking like a wet dog!)
Since I had time to cook this weekend I really wanted to try something out that had some of my favorites in it . . . hence the stuffing for my pork loin! My husband did a double take when he heard that it had goat cheese in it (my Cache valley boy is ironically not a big cheese fan) but he liked it! I also ventured out and made Ina Garten's Butternut Squash Risotto (which is now on my top 10 favorite list!) with a few tiny alterations (no pancetta or saffron and I used pearl rice instead of arborio, which works exactly the same I think!). Holy delight!

Goat Cheese, Caramelised Onion and Sun dried Tomato stuffed Pork Loin
Recipe by: Emily

1 Pork Loin, about 3 lbs, (I cut a large one in half)
4 oz Garlic and Herb Goat Cheese
2 medium Onions, sliced thin
1/2 cup Sun dried Tomatoes
1 tsp Sugar
Salt
Pepper
Olive Oil
1. Caramelise the sliced onions in a large skillet with 1 tbsp olive oil and 1 tsp sugar. Cook over medium low heat until golden brown.
2.While onions are cooking butterfly the pork loin and spread the goat cheese all over it, sprinkle the sun dried tomato's on top and then top with the caramelised onions, salt and pepper.
3. Roll up the pork loin and secure with skewers or toothpicks to keep it rolled tightly. Salt and pepper the outside of the loin. Sear the pork loin in olive oil in the large skillet used to cook the onions in until browned on all sides.
4. Cover the skillet with tin foil or place the pork loin in a roast pan and roast in a 325 degree preheated for about an hour. Check the loin after 45 minutes with a meat thermometer to see when it reaches 170 degrees. Continue roasting if needed.
Once the pork loin reaches 170 degrees remove it from the oven and allow it to rest, covered, for 10-15 minutes. Carve and serve.