stuffed pork loin recipe -cheese

The Best stuffed pork loin recipe -cheese

Cheese-Stuffed Pork Loin with Herbs

4.7 from 1210 votes

A juicy, flavorful pork loin stuffed with creamy cheese and fresh herbs, perfect for a special dinner. The combination of melted cheese and tender pork makes this dish irresistibly delicious.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pork Loin

• 1.5 lbs (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

For the Stuffing

• 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)

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
   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 about 1/2 inch on each side to keep it intact.
3. 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. 4
   Stuff the cheese mixture evenly into the pocket of the pork loin, pressing gently to fill it completely. Secure the opening with toothpicks or kitchen twine if needed.
5. 5
   Rub the outside of the pork loin with olive oil, then season with salt, black pepper, garlic powder, rosemary, and thyme.
6. 6
   Place the stuffed pork loin in a baking dish and roast in the preheated oven for 35-40 minutes, or until the internal temperature reaches 145°F (63°C).
7. 7
   If using the glaze, whisk together honey, Dijon mustard, and apple cider vinegar in a small bowl. Brush the glaze over the pork loin during the last 10 minutes of cooking.
8. 8
   Remove the pork loin from the oven and let it rest for 10 minutes before slicing. Discard toothpicks or twine before serving.

🔧Equipment

• Sharp knife
• Cutting board
• Mixing bowl
• Measuring spoons
• Baking dish
• Aluminum foil
• Meat thermometer
• Small bowl (for glaze)

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 20g💛Saturated Fat: 9g❤️Cholesterol: 115mg🧂Sodium: 650mg🌾Total Carbs: 6g🥦Dietary Fiber: 0g🍬Sugars: 4g🥩Protein: 40g

📝Notes

Tips: For extra flavor, marinate the pork loin in olive oil and herbs for 1-2 hours before stuffing. If the cheese mixture is too thick, add a splash of milk to soften it. Always use a meat thermometer to ensure the pork is cooked to a safe temperature.

❓ 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 good flavor balance. Popular choices include Gouda, Swiss, Provolone, Mozzarella, or a sharp Cheddar. For extra creaminess, you can mix in a soft cheese like Brie or cream cheese. Avoid cheeses that don’t melt smoothly, like feta or halloumi, as they can create a grainy texture.

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 roll tightly with kitchen twine or butcher’s string, tying it at 1-inch intervals.
– Chill the stuffed loin for 30 minutes before cooking to help the filling set.
– Sear the pork first to create a crust that seals in the cheese.
– Avoid overstuffing—leave a little space at the edges to prevent bursting.

3. Can I make 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 you’re short on time, you can also freeze the uncooked stuffed loin for up to 3 months—just thaw it in the fridge overnight before cooking.

4. What’s the best way to check if the pork loin is fully cooked?

Use a meat thermometer to check the internal temperature—it should reach 145°F (63°C) in the thickest part of the loin (avoid touching the cheese or stuffing). If you don’t have a thermometer, make a small cut near the center to check for clear juices and no pinkness. Let the pork rest for 10 minutes after cooking to allow the juices to redistribute.

5. What sides pair well with cheese-stuffed pork loin?

Cheese-stuffed pork loin pairs beautifully with:
– Roasted vegetables (asparagus, Brussels sprouts, or carrots)
– Mashed potatoes or creamy polenta to soak up the juices
– A fresh salad with a tangy vinaigrette to cut through the richness
– Crusty bread or dinner rolls for serving
– Apple sauce or cranberry chutney for a sweet contrast