Why You’ll Love This Recipe

Stuffed Pork Loin is an impressive yet approachable dish featuring tender pork filled with a savory mixture of herbs, cheese, vegetables, or even fruit. Perfect for special occasions or a hearty family dinner, this flavorful centerpiece is juicy, beautiful to slice, and surprisingly easy to prepare.

ingredients

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

pork loin (not tenderloin)
olive oil
salt
pepper
garlic powder
onion powder
fresh spinach (optional)
sundried tomatoes or roasted red peppers (optional)
shredded mozzarella or provolone cheese
fresh herbs (parsley, rosemary, or thyme)
toothpicks or kitchen twine

directions

Preheat your oven to 375°F (190°C).

Butterfly the pork loin by slicing it horizontally without cutting all the way through, then open it like a book and flatten it to an even thickness.

Season the inside with salt, pepper, garlic powder, and onion powder.

Layer the spinach, sundried tomatoes, cheese, and herbs evenly over the meat.

Roll the pork tightly starting from one end and secure it with kitchen twine or toothpicks.

Rub the outside with olive oil and season again with salt, pepper, and additional herbs.

Place the rolled pork in a roasting pan or baking dish.

Bake uncovered for 45-60 minutes, or until the internal temperature reaches 145°F (63°C).

Let the pork rest for 10 minutes before slicing.

Servings and timing

This recipe yields about 6-8 servings.
Preparation time: 20 minutes
Baking time: 45-60 minutes
Resting time: 10 minutes
Total time: about 1.5 hours

Variations

Stuff with apple slices and sage for a sweet-savory version.
Use goat cheese and spinach for a tangy filling.
Try prosciutto and provolone for an Italian twist.
Add sautéed mushrooms and onions for an earthy flavor boost.

storage/reheating

Store leftover Stuffed Pork Loin in an airtight container in the refrigerator for up to 4 days.
Freeze slices individually for up to 2 months.
To reheat, warm in a 325°F (160°C) oven covered with foil until heated through.

FAQs

Can I use pork tenderloin instead of loin?
Tenderloin is smaller and cooks faster, so adjust stuffing amounts and cooking time carefully.

Do I need to sear the pork before baking?
It’s optional but adds a nice crust and extra flavor.

How do I keep the pork juicy?
Avoid overcooking; pull it from the oven once it hits 145°F and let it rest.

Can I prepare the pork loin ahead of time?
Yes, stuff and roll it a day in advance, then bake when ready.

What kind of cheese works best?
Meltable cheeses like mozzarella, provolone, or fontina work beautifully.

Should I cover the pork while baking?
Bake uncovered for a roasted exterior, but loosely tent with foil if it browns too quickly.

Can I grill stuffed pork loin?
Yes, grill over indirect heat at medium temperature, turning occasionally until done.

How do I butterfly a pork loin properly?
Slice horizontally almost all the way through, then open it flat and pound lightly if needed.

Is it better to marinate the pork first?
It’s not necessary but you can marinate it for extra flavor if desired.

Can I stuff the pork with vegetables only?
Absolutely, roasted peppers, spinach, and caramelized onions make a great veggie filling.

Conclusion

Stuffed Pork Loin is a stunning and flavorful dish that’s sure to impress, yet simple enough for any confident home cook. Packed with savory fillings and roasted to juicy perfection, it’s a wonderful way to turn a basic cut of meat into a memorable and mouthwatering meal.