stuffed pork loin recipe

The Best stuffed pork loin recipe

Herb and Cheese Stuffed Pork Loin

4.5 from 853 votes

A succulent pork loin stuffed with a savory blend of herbs, spinach, and melted cheese. This elegant dish is perfect for dinner parties and pairs beautifully with roasted vegetables or mashed potatoes.

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Prep Time20 mins

Cook Time50 mins

Resting Time0 mins

Total Time1 hour 10 mins

Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pork Loin

• 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

For the Stuffing

• 2 cups fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional)

For the Glaze (Optional)

• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar

👨‍🍳Directions

1. 1
   Preheat your oven to 375°F (190°C).
2. 2
   Butterfly the pork loin by making a lengthwise cut down the center, stopping about ½ inch from the bottom. Open the loin like a book and cover with plastic wrap. Pound gently to an even ½-inch thickness using a meat mallet.
3. 3
   Season the inside of the pork loin with salt, pepper, garlic powder, rosemary, and thyme.
4. 4
   In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 2 minutes. Remove from heat and stir in mozzarella, Parmesan, oregano, and red pepper flakes (if using).
5. 5
   Spread the spinach and cheese mixture evenly over the inside of the pork loin, leaving a 1-inch border around the edges.
6. 6
   Roll the pork loin tightly from the long side, enclosing the filling. Secure with kitchen twine or toothpicks at 1-inch intervals.
7. 7
   Place the stuffed pork loin in a baking dish. If using the glaze, whisk together honey, Dijon mustard, and apple cider vinegar, then brush over the pork.
8. 8
   Roast in the preheated oven for 45-50 minutes, or until the internal temperature reaches 145°F (63°C).
9. 9
   Remove from the oven, tent loosely with aluminum foil, and let rest for 10 minutes before slicing.
10. 10
    Remove the twine or toothpicks, slice into ½-inch thick pieces, and serve warm.

🔧Equipment

• Sharp knife
• Cutting board
• Mixing bowl
• Skillet
• Kitchen twine or toothpicks
• Baking dish
• Meat thermometer
• Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 115mg🧂Sodium: 650mg🌾Total Carbs: 8g🥦Dietary Fiber: 1g🍬Sugars: 6g🥩Protein: 42g

📝Notes

Tips: For extra flavor, sear the pork loin in a hot skillet before roasting. If you don’t have kitchen twine, use toothpicks to secure the roll. Leftovers can be stored in the refrigerator for up to 3 days.

❓ Frequently Asked Questions About Herb and Cheese Stuffed Pork Loin

1. What is the best cut of pork to use for stuffed pork loin?

The best cut for stuffed pork loin is a boneless pork loin roast. Look for a piece that’s evenly shaped with a good amount of marbling for tenderness and flavor. Avoid cuts that are too lean, as they can dry out during cooking. If possible, ask your butcher to butterfly the loin for you to make stuffing easier.

2. Can I make stuffed pork loin ahead of time?

Yes! You can prepare the stuffed pork loin up to 24 hours in advance. After stuffing and tying, wrap it tightly in plastic wrap and refrigerate. Let it sit at room temperature for about 30 minutes before roasting to ensure even cooking. Alternatively, you can freeze the uncooked stuffed loin for up to 3 months—thaw it in the fridge overnight before cooking.

3. How do I prevent the stuffing from falling out while cooking?

To keep the stuffing secure:
– Butterfly the loin properly so it opens like a book, then pound it lightly to an even thickness.
– Don’t overfill—leave a ½-inch border around the edges to prevent spillage.
– Tie it tightly with kitchen twine at 1-inch intervals.
– Sear the loin first to create a crust that helps hold everything in place.
– Let it rest for 10–15 minutes after cooking before slicing to allow the juices to redistribute.

4. What temperature should stuffed pork loin be cooked to?

The USDA recommends cooking pork to an internal temperature of 145°F (63°C) for medium-rare to medium doneness, followed by a 3-minute rest. For stuffed pork loin, use a meat thermometer inserted into the thickest part (avoiding the stuffing) to check doneness. If the stuffing contains raw ingredients (like sausage or eggs), ensure it reaches 160°F (71°C) for safety.

5. What are some creative stuffing ideas for pork loin?

Beyond classic bread-based stuffings, try these flavorful combinations:
– Sweet & Savory: Dried apricots, caramelized onions, goat cheese, and thyme.
– Mediterranean: Spinach, feta, sun-dried tomatoes, and pine nuts.
– Apple & Sausage: Crumbled sausage, diced apples, sage, and breadcrumbs.
– Mushroom & Herb: Sautéed mushrooms, garlic, fresh herbs (rosemary, parsley), and Parmesan.
– Bacon & Cheese: Crispy bacon, sharp cheddar, and scallions for a rich, smoky flavor.
For extra moisture, add a splash of broth or a pat of butter to the stuffing before rolling.