Stuffed Pork Loin

Stuffed pork loin is a show-stopping centerpiece that’s as impressive as it is flavorful. Juicy, tender pork is filled with a savory stuffing—typically made with herbs, cheese, vegetables, and cured meats—then roasted to perfection. This dish is ideal for holidays, dinner parties, or simply when you want to elevate your meal.

Why You’ll Love This Recipe

Stuffed pork loin isn’t just delicious—it’s also surprisingly simple to prepare. Here’s why it’s a must-try:

• Perfectly seasoned and juicy with layers of flavor
• Looks elegant and festive for special occasions
• Customizable filling options
• Makes excellent leftovers
• Feeds a crowd with minimal fuss
• Roasts beautifully in the oven with minimal hands-on time

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless pork loin (3 to 4 pounds)
• Olive oil
• Garlic, minced
• Salt and black pepper
• Fresh herbs (such as rosemary, thyme, and parsley)
• Fresh spinach or baby greens
• Sun-dried tomatoes or roasted red peppers
• Cream cheese or goat cheese
• Grated Parmesan cheese
• Thin slices of prosciutto or ham
• Optional: breadcrumbs for added texture in the filling
• Paprika (for seasoning the outside)

directions

1. Preheat oven to 350°F (175°C).
2. Butterfly the pork loin: use a sharp knife to slice lengthwise down the center without cutting all the way through. Open it like a book. You can further flatten it by gently pounding it with a meat mallet to create an even surface.
3. Season the inside of the pork with salt, pepper, and minced garlic.
4. In a bowl, mix cream cheese (or goat cheese), Parmesan, chopped herbs, sun-dried tomatoes, and spinach. Add breadcrumbs if desired.
5. Spread the filling evenly over the pork, then lay slices of prosciutto or ham on top.
6. Roll the pork tightly from one end to the other, like a jelly roll. Secure with kitchen twine every 2 inches.
7. Rub the outside with olive oil, salt, pepper, and paprika.
8. Place the pork seam-side down in a roasting pan or cast iron skillet.
9. Roast uncovered for 50–75 minutes, or until internal temperature reaches 145°F (63°C).
10. Let rest for 10–15 minutes before slicing. Remove twine, slice into ½-inch rounds, and serve.

Servings and timing

Serves 6–8 people
Prep time: 20 minutes
Cook time: 50–75 minutes
Rest time: 10–15 minutes
Total time: about 1 hour 45 minutes

Variations

• Apple & sage stuffing: Use diced apples, sautéed onions, breadcrumbs, and sage for a fall-inspired version.
• Mushroom & spinach: Add sautéed mushrooms to the cheese and spinach filling.
• Bacon-wrapped: Wrap the entire loin in bacon before roasting for extra richness.
• Cheese swap: Use shredded mozzarella, Swiss, or fontina for a different flavor profile.
• Gluten-free: Skip breadcrumbs or use gluten-free alternatives if needed.

storage/reheating

Refrigerate leftovers in an airtight container for up to 3 days.
To freeze, wrap the cooled pork slices tightly in plastic wrap and foil, then freeze for up to 2 months.
To reheat, place slices in a baking dish with a splash of broth or water, cover with foil, and warm at 300°F for 15–20 minutes.

FAQs

Can I use pork tenderloin instead of pork loin?

Pork tenderloin is much smaller and thinner, so it’s harder to stuff and roll. Pork loin is the better cut for this recipe.

How do I butterfly a pork loin?

Slice lengthwise down the center without cutting all the way through, then open it like a book. Flatten with a mallet for even thickness.

What’s the internal temperature for cooked pork loin?

Pork is safe to eat at 145°F (63°C). Let it rest after roasting so the juices redistribute.

Can I prepare the pork ahead of time?

Yes, assemble and tie the pork up to 24 hours in advance. Store in the fridge, then roast the next day.

Do I have to use twine?

Twine helps keep the pork together during cooking. If you don’t have it, use skewers or toothpicks, but twine is best.

Can I change the stuffing ingredients?

Absolutely. The filling is very versatile—feel free to swap in your favorites like nuts, fruit, or different cheeses.

Should I sear the pork before roasting?

It’s optional. Roasting alone creates a nice crust, but searing first in a pan adds extra color and flavor.

How do I keep the pork from drying out?

Don’t overcook it. Use a meat thermometer and rest the meat after roasting to lock in the juices.

What side dishes go well with stuffed pork loin?

Roasted vegetables, mashed potatoes, green beans, or a simple salad all pair beautifully.

Can I make this dish for a holiday meal?

Yes, it’s elegant and flavorful—great for holidays like Christmas, Easter, or Thanksgiving.

Conclusion

Stuffed pork loin is a stunning main dish that delivers both visual appeal and rich, savory flavor. With a customizable filling and easy prep, it’s a go-to option for entertaining or upgrading your weeknight dinner. Serve it with your favorite sides and enjoy a meal that’s sure to impress.

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