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Stuffed Pork Loin

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This stuffed pork loin is juicy, tender, and filled with a flavorful mixture of herbs, garlic, spinach, and breadcrumbs. Rolled and roasted until golden brown, it makes a stunning main dish that’s surprisingly easy to pull off. Perfect for entertaining or a cozy family dinner.

Ingredients

Scale

For the pork:

  • 1 (2.5 to 3 lb) boneless pork loin

  • 2 tbsp olive oil

  • Salt and pepper to taste

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp paprika

For the stuffing:

  • 2 tbsp olive oil or butter

  • 3 cloves garlic, minced

  • 1 small onion, finely chopped

  • 2 cups fresh spinach, chopped

  • ½ cup Italian-style breadcrumbs

  • ¼ cup grated Parmesan cheese

  • 1 tsp Italian seasoning

  • Salt and pepper to taste

  • 1 egg, beaten (to bind stuffing, optional)

Instructions

  • Preheat oven to 375°F (190°C). Line a baking sheet or roasting pan with foil or parchment paper.

  • Butterfly the pork loin: Use a sharp knife to carefully slice the pork loin lengthwise, about ¾ of the way through, then open it like a book. Pound to an even thickness, about ¾ inch thick.

  • Make the stuffing: In a skillet over medium heat, sauté garlic and onion in olive oil or butter until soft (about 3–4 minutes). Add spinach and cook until wilted. Stir in breadcrumbs, Parmesan, and seasoning. Let cool slightly, then mix in the egg if using.

  • Stuff and roll: Spread the stuffing evenly over the pork, leaving a 1-inch border. Roll it up tightly, jelly-roll style, and secure with kitchen twine every 2 inches.

  • Season the outside: Rub with olive oil, then sprinkle with salt, pepper, garlic powder, onion powder, and paprika.

  • Roast: Place the stuffed pork loin seam-side down on the baking sheet. Roast for 50–60 minutes, or until internal temperature reaches 145°F (63°C).

 

  • Rest and slice: Let rest 10 minutes before slicing. Remove twine and slice into 1-inch rounds.

Notes

  • Feel free to swap in other fillings like apple and sage, mushrooms, or dried cranberries and goat cheese.

  • For extra moisture, baste the roast once or twice with pan juices while cooking.

  • Leftovers make great sandwiches or next-day meal prep.

Find it online: https://ukfinda.com/stuffed-pork-loin/