stuffed pork loin recipe -cheese
The Best stuffed pork loin recipe -cheese
What I love most about this recipe is how versatile it is. You can stuff it with spinach and feta for a lighter option or go all out with prosciutto and provolone if you’re feeding a crowd. It roasts up beautifully, so it’s perfect for Sunday dinners or holiday meals, but it’s also easy enough to throw together when you just want something hearty and satisfying. The pork stays juicy, the cheese gets all gooey, and the leftovers (if there are any) reheat like a dream.
Nutritionally, it’s a solid choice too. Pork loin is lean but packed with protein, and if you use a good-quality cheese and load it up with veggies, you’re getting a decent mix of nutrients without a ton of extra calories. I usually serve it with roasted potatoes or a simple salad, and it’s a meal that feels indulgent but won’t leave you feeling weighed down. It’s one of those recipes I keep coming back to because it’s reliable, delicious, and always a hit.
Cheese-Stuffed Pork Loin with Herbs
A succulent pork loin stuffed with creamy cheese and fresh herbs, roasted to perfection. This elegant dish is perfect for dinner parties or a special family meal, offering a delightful combination of flavors and textures.
🥘Ingredients
- 1 (2.5 lb) boneless pork loin
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 tbsp olive oil
- 1 cup shredded mozzarella cheese
- ½ cup cream cheese, softened
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- ½ tsp red pepper flakes (optional)
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C). -
2
Prepare the pork loin by laying it flat on a cutting board. Using a sharp knife, carefully cut a horizontal slit along the length of the loin, stopping about ½ inch from the edge to create a pocket for the stuffing. -
3
In a mixing bowl, combine the mozzarella, cream cheese, Parmesan, minced garlic, parsley, basil, and red pepper flakes (if using). Mix until well blended. -
4
Stuff the cheese mixture evenly into the pocket of the pork loin. Secure the opening with kitchen twine or toothpicks to keep the stuffing in place. -
5
Rub the outside of the pork loin with olive oil, then season with salt, black pepper, garlic powder, rosemary, and thyme. -
6
Place the stuffed pork loin in a roasting pan and roast in the preheated oven for 45-50 minutes, or until the internal temperature reaches 145°F (63°C). -
7
While the pork is roasting, prepare the glaze (if using) by whisking together honey, Dijon mustard, and apple cider vinegar in a small bowl. -
8
During the last 10 minutes of cooking, brush the glaze over the pork loin for added flavor. -
9
Remove the pork from the oven and let it rest for 10 minutes before slicing. Remove the twine or toothpicks before serving.
🔧Equipment
- Sharp knife
- Cutting board
- Mixing bowl
- Measuring spoons
- Roasting pan
- Kitchen twine or toothpicks
- Basting brush
- Meat thermometer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cheese-Stuffed Pork Loin with Herbs Works
❓ Frequently Asked Questions About Cheese-Stuffed Pork Loin with Herbs
1. What type of cheese works best for stuffed pork loin?
The best cheeses for stuffed pork loin are those that melt well and have a mild to medium flavor. Popular choices include mozzarella, provolone, Swiss, Gouda, or a mix of cream cheese and cheddar. Avoid overly soft cheeses like ricotta or feta, as they may not hold their shape when cooked.
2. How do I prevent the cheese from leaking out while cooking?
To keep the cheese inside, secure the pork loin tightly with kitchen twine or toothpicks after stuffing. Make sure the seam is well-sealed before tying. Additionally, avoid overstuffing, as too much cheese can cause it to ooze out. Chilling the stuffed loin for 30 minutes before cooking can also help the filling set.
3. Can I prepare stuffed pork loin ahead of time?
Yes! You can prep the stuffed pork loin up to a day in advance. After stuffing and tying, wrap it tightly in plastic wrap and refrigerate. Let it sit at room temperature for 30 minutes before cooking to ensure even cooking. If freezing, wrap it well and thaw in the fridge overnight before roasting.
4. What’s the best way to check if the pork loin is fully cooked?
Use a meat thermometer to check the internal temperature. The pork is safe to eat when it reaches 145°F (63°C) in the thickest part (avoid touching the cheese or bone if present). Let it rest for 10 minutes before slicing to retain juices.
5. Can I use different fillings besides cheese?
Absolutely! While cheese is classic, you can mix in other ingredients like spinach, sun-dried tomatoes, prosciutto, apples, or herbs (rosemary, thyme). Just ensure the fillings are dry or pre-cooked to avoid excess moisture, which can make the pork soggy.
