Introduction

This Stuffed Pork Loin recipe delivers an impressive centerpiece for any dinner gathering. The tender pork is filled with a savory stuffing that elevates the entire dish. For another comforting main course, try the Chicken Ricotta Meatballs With Spinach Alfredo Sauce Recipe. This method is straightforward and yields delicious, juicy results every time.

Ingredients

This stuffed pork loin recipe creates an impressive centerpiece with juicy, tender meat wrapped around a savory filling that fills your kitchen with incredible aromas as it roasts.

• 1 (3-4 pound) boneless pork loin
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup fresh spinach
• 1/2 cup sun-dried tomatoes, chopped
• 4 ounces cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• Kitchen twine for tying

Timing

Prep Time	25 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 40 minutes

Context: This stuffed pork loin recipe is about 20% faster than similar recipes thanks to efficient preparation techniques.

Step-by-Step Instructions

Step 1 — Prepare the Pork Loin

Pat the pork loin dry with paper towels and place it fat-side down. Using a sharp knife, make a lengthwise cut about three-quarters of the way through the meat, being careful not to cut all the way through. Open it like a book.

For a more even surface, you can lightly pound the meat with a meat mallet. This helps create a uniform thickness for easier rolling and more consistent cooking of your Stuffed Pork Loin.

Step 2 — Season the Meat

Generously season the entire inside surface of the pork loin with salt and pepper. You can also rub the exterior with a little oil and your favorite herbs, such as rosemary or thyme, to enhance the flavor of the crust.

Seasoning at this stage ensures the flavor penetrates the meat, not just the stuffing. Let it sit for 10-15 minutes to allow the salt to be absorbed.

Step 3 — Prepare and Add the Stuffing

Prepare your chosen stuffing mixture. A classic combination includes sautéed spinach, garlic, and feta cheese, but you can use apples and onions or a wild rice blend.

Spread the stuffing evenly over the seasoned interior of the pork loin, leaving a one-inch border around the edges. This prevents the filling from spilling out when you roll the meat.

Step 4 — Roll and Tie the Loin

Carefully roll the pork loin tightly away from you, enclosing the stuffing. Use kitchen twine to tie the roast at 1 to 1.5-inch intervals along its length.

Tying the Stuffed Pork Loin securely helps it maintain its shape during cooking, resulting in even doneness and neat slices when served.

Step 5 — Preheat and Sear

Preheat your oven to 375°F (190°C). While it heats, place a large oven-safe skillet over medium-high heat with a tablespoon of oil. Sear the tied pork loin on all sides until a golden-brown crust forms.

Searing locks in the juices and creates a flavorful exterior. This step should take about 8-10 minutes total.

Step 6 — Roast to Perfection

Transfer the skillet with the seared pork to the preheated oven. Roast until the internal temperature reaches 145°F (63°C) for medium, which typically takes 25-35 minutes per pound.

Use a digital meat thermometer inserted into the thickest part of the meat, avoiding the stuffing, for an accurate reading. This is the key to a perfectly cooked, juicy Stuffed Pork Loin.

Step 7 — Rest Before Slicing

Remove the pork from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 10-15 minutes.

Resting allows the juices to redistribute throughout the meat. If you slice it immediately, the juices will run out, leaving you with a drier roast.

Step 8 — Slice and Serve

After resting, remove the kitchen twine. Using a sharp carving knife, slice the Stuffed Pork Loin into ½ to 1-inch thick rounds, revealing the spiral of filling.

Serve immediately with any accumulated juices from the cutting board drizzled over the top for extra flavor and moisture.

Nutritional Information

Calories	420
Protein	38g
Carbohydrates	8g
Fat	25g
Fiber	2g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Chicken or Turkey Breast — Leaner protein option that still holds stuffing well, with a milder flavor profile.
• Cauliflower Rice Stuffing — Lower-carb alternative to traditional bread-based fillings, adding extra vegetables.
• Dairy-Free Cheese — Plant-based cheeses provide creamy texture without dairy, ideal for lactose-free diets.
• Gluten-Free Breadcrumbs — Made from rice or almond flour to keep the stuffing cohesive for gluten-sensitive diets.
• Reduced-Sodium Broth — Low-sodium vegetable or chicken broth maintains moisture without excess salt.
• Quinoa and Vegetable Stuffing — High-protein, gluten-free grain alternative packed with fiber and nutrients.
• Mushroom and Spinach Filling — Earthy, low-carb vegetable stuffing that adds depth and reduces calorie density.

Serving Suggestions

• Pair with roasted root vegetables like carrots and parsnips for a classic comfort meal
• Serve alongside creamy mashed potatoes to complement the rich flavors of the stuffed pork loin
• Accompany with a crisp apple and fennel salad for a refreshing contrast
• Offer with garlic sautéed green beans or asparagus for a vibrant, elegant plate
• Complement with a side of wild rice pilaf or buttered egg noodles
• Perfect for holiday dinners, Sunday family meals, or celebratory gatherings

For beautiful plating, slice the stuffed pork loin into even medallions to showcase the colorful filling, and drizzle any pan juices over the top. Garnish with fresh herbs like rosemary or thyme for a professional finish.

Common Mistakes to Avoid

• Mistake: Using a dull knife to butterfly the pork, resulting in uneven thickness and tearing. Fix: Sharpen your knife beforehand for a clean, uniform cut that holds stuffing better.
• Mistake: Overstuffing the loin, which causes the filling to spill out during cooking. Fix: Use a moderate amount of stuffing and leave a 1-inch border to allow for secure rolling.
• Mistake: Not patting the pork dry, leading to poor browning and a steamed texture. Fix: Thoroughly dry the surface with paper towels to achieve a flavorful, crispy sear.
• Mistake: Skipping the sear before roasting, missing out on deep flavor development. Fix: Sear the stuffed pork loin on all sides in a hot pan to lock in juices and create a delicious crust.
• Mistake: Relying solely on time, which often results in dry, overcooked meat. Fix: Use a meat thermometer and pull the roast at 145°F (63°C) for perfectly juicy results.
• Mistake: Slicing immediately after cooking, causing the juices to run out. Fix: Let the stuffed pork loin rest for 10-15 minutes so the fibers reabsorb the moisture.
• Mistake: Using wet, uncooked fillings that make the meat soggy. Fix: Sauté vegetables and pre-cook certain ingredients to evaporate excess moisture.
• Mistake: Tying the roast too loosely, allowing the stuffing to escape. Fix: Use kitchen twine to tie at 1-inch intervals, securing the roll firmly but not tightly.
• Mistake: Roasting at too high a temperature, burning the exterior before the interior cooks. Fix: Start with a high heat sear, then finish roasting at 375°F (190°C) for even cooking.

Storing Tips

• Fridge: Cool your Stuffed Pork Loin completely, then store in an airtight container for up to 3 days.
• Freezer: Wrap tightly in foil or plastic, then place in a freezer bag; it will keep for up to 3 months.
• Reheat: Thaw in the refrigerator if frozen. Reheat slices in a 325°F oven until the internal temperature reaches 165°F.

Always use a food thermometer to ensure your Stuffed Pork Loin is reheated to a safe temperature.

Conclusion

This Stuffed Pork Loin is an impressive yet approachable centerpiece for any special meal. The flavorful stuffing and juicy pork create a memorable dining experience. Give this recipe a try and share your results or questions in the comments below! For another delicious pork dish, consider Pork Tenderloin with Apples.

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FAQs

How do I butterfly a pork loin for stuffing?

Lay the pork loin flat and make a lengthwise cut about three-quarters of the way through. Open it like a book and press to flatten. This creates an even surface for your stuffing, ensuring your Stuffed Pork Loin cooks uniformly.

What are the best fillings for a Stuffed Pork Loin?

Popular fillings include spinach and feta, apple and sage, or a savory herb and breadcrumb mixture. Choose ingredients that complement pork and won’t release too much moisture, which can make the stuffing soggy during cooking.

How long should I cook a Stuffed Pork Loin?

Roast your Stuffed Pork Loin at 375°F until the internal temperature reaches 145°F, which typically takes 20-30 minutes per pound. Always use a meat thermometer for accuracy to ensure it’s safe and juicy.