Begin by preheating your oven to 375°F (190°C). This initial step is essential for a perfectly cooked pork loin.

In a bowl, mix together the goat cheese, parsley, thyme, rosemary, and lemon zest. This mixture should be smooth and fragrant. As I was prepping this, I couldn’t help but sneak a taste. Talk about a spoil of flavor!

Trim any excess fat from the pork loin. Using a sharp knife, make a pocket in the pork by slicing it lengthwise, but don't cut all the way through. You want to create a nice pocket for that delicious cheese filling.

Take the goat cheese mixture and stuff it generously into the pocket of the pork loin. Press it in, ensuring you have filled it completely. Use kitchen twine to tie the pork loin at both ends; this keeps the stuffing secure and gives the pork a lovely shape as it cooks.

Rub the outside of the pork loin with avocado or olive oil, salt, and pepper. This will create a nice crust when seared.

In a large oven-safe skillet, heat some oil over medium-high heat. Add the pork loin and sear it on all sides until it’s beautifully browned. This should take about 4-5 minutes per side. The aroma in the kitchen at this point? Absolutely intoxicating!

Once your pork loin is brown, remove it from the skillet. Add garlic and cook for a minute until it’s fragrant. Pour in the white wine, scraping up any brown bits from the skillet. These bits are pure flavor gold!

Return the pork to the skillet, add the chicken broth, and sprinkle in the Dijon and balsamic vinegar. Pop it in the oven and bake for about 25-30 minutes or until the internal temperature reaches 145°F (63°C). If you don’t have a meat thermometer, now might be a good time to get one!

Remove the pork from the oven and let it rest for five minutes. Meanwhile, make the sauce. Stir in the heavy cream and lemon juice to the skillet, allowing it to simmer and thicken for a few minutes.

Slice the pork loin into medallions, drizzle the pan sauce over, and, just like that, you are ready to serve a dish that screams sophistication!