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 just about anything—goat cheese and sun-dried tomatoes, mozzarella and basil, or even a mix of cheeses and sautéed mushrooms. It always comes out juicy, and the cheese gives it that little extra something that makes everyone at the table happy. Plus, it reheats well, so leftovers are just as good the next day. If you’re looking for a dish that’s impressive but easy, this is the one. It’s become a staple in our house, and I’m pretty sure it’ll be one of yours too.
Cheese-Stuffed Pork Loin with Herbs
A juicy pork loin stuffed with creamy cheese and fresh herbs, offering a perfect balance of savory and rich flavors. This elegant dish is ideal for dinner parties or a special family meal.
🥘Ingredients
- 1.5 lb (700g) 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
- 4 oz (115g) cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon zest
- 1/4 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). Line a baking sheet with parchment paper or lightly grease it. -
2
Prepare the pork loin by patting it dry with paper towels. Using a sharp knife, carefully cut a lengthwise pocket into the pork loin, leaving one side intact to create a flap. -
3
In a mixing bowl, combine the cream cheese, mozzarella, Parmesan, minced garlic, parsley, lemon zest, and red pepper flakes (if using). Mix until well blended. -
4
Stuff the cheese mixture evenly into the pocket of the pork loin, pressing gently to fill the cavity. 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 generously with salt, black pepper, garlic powder, rosemary, and thyme. -
6
Place the stuffed pork loin on the prepared baking sheet. If using the glaze, whisk together honey, Dijon mustard, and apple cider vinegar, then brush it over the pork. -
7
Roast in the preheated oven for 35-40 minutes, or until the internal temperature reaches 145°F (63°C) on a meat thermometer. -
8
Remove the pork from the oven, tent loosely with aluminum foil, and let it rest for 10 minutes before slicing. Remove the twine or toothpicks before serving.
🔧Equipment
- Sharp knife
- Cutting board
- Mixing bowl
- Kitchen twine or toothpicks
- Baking sheet
- Meat thermometer
- Aluminum foil
📊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 complement the flavor of the pork. Popular choices include Gouda, mozzarella, Swiss, or provolone. For extra flavor, you can also use blue cheese, feta, or a mix of cheeses like cheddar and cream cheese. Avoid cheeses that don’t melt smoothly, like halloumi or paneer.
2. How do I prevent the cheese from leaking out while cooking?
To keep the cheese inside the pork loin, make sure to:
– Secure the seam tightly with kitchen twine or toothpicks.
– Don’t overstuff—leave a little space to avoid bursting.
– Sear the pork first to create a crust that helps seal the filling.
– Let the pork rest for 10 minutes after cooking to allow the juices to redistribute.
3. Can I make stuffed pork loin ahead of time?
Yes! You can prep the stuffed pork loin up to a day in advance. Follow these steps:
1. Stuff and truss the pork loin.
2. Refrigerate it uncovered for up to 24 hours (this helps the surface dry for better browning).
3. When ready to cook, let it sit at room temperature for 30 minutes before searing and roasting.
4. What’s the best way to slice stuffed pork loin for serving?
For clean, even slices:
– Use a sharp knife and cut against the grain for tenderness.
– Slice into ½-inch to ¾-inch thick pieces to showcase the cheese filling.
– Let the pork rest for 10–15 minutes after cooking to make slicing easier and prevent juices from running out.
5. Can I use pre-sliced deli cheese instead of a block?
While you can use pre-sliced deli cheese, it’s not ideal because:
– Thin slices may melt too quickly and leak out.
– Block cheese holds its shape better during cooking.
If using deli slices, layer them thickly and press firmly into the pocket to minimize gaps. For best results, stick with a block of cheese you can slice yourself.
