stuffed pork loin recipe -cheese
The Best stuffed pork loin recipe -cheese
What I love most about this dish is how versatile it is. You can stuff it with spinach and feta for a lighter option, or go all out with prosciutto and mozzarella for a richer taste. Plus, pork loin is leaner than you might think, so it’s a great way to get protein without a ton of fat. It roasts up beautifully in the oven, and the leftovers (if there are any) reheat perfectly for lunch the next day. If you’re looking for a meal that’s simple but feels special, this is the one to try.
Cheese-Stuffed Pork Loin with Herbs
A juicy pork loin stuffed with creamy cheese and fresh herbs, baked to perfection. This elegant yet easy dish is perfect for dinner parties or a special family meal.
🥘Ingredients
- 1 (2 lb) boneless pork loin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 tbsp olive oil
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1/2 tsp red pepper flakes (optional)
- 1/4 tsp salt
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tsp 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
In a small bowl, mix the cream cheese, mozzarella, Parmesan, minced garlic, parsley, red pepper flakes (if using), and salt until well combined. Set aside. -
3
Place the pork loin on a cutting board. Using a sharp knife, carefully cut a lengthwise slit down the center of the loin, stopping about 1 inch from the bottom to create a pocket. Be careful not to cut all the way through. -
4
Spread the cheese mixture evenly into the pocket of the pork loin. Secure the opening with kitchen twine or toothpicks to keep the stuffing inside. -
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 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
Bake for 35-40 minutes, or until the internal temperature reaches 145°F (63°C) on a meat thermometer. If the top browns too quickly, tent with aluminum foil. -
8
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
- 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 have a good flavor balance. Popular choices include Gouda, Swiss, Provolone, Mozzarella, or a mix of sharp Cheddar and cream cheese. Avoid overly soft cheeses like Brie, as they can make the filling too runny. For extra flavor, consider adding herbs or garlic to the cheese mixture.
2. How do I prevent the cheese from leaking out while cooking?
To keep the cheese inside, make sure to:
– Secure the loin tightly with kitchen twine or butcher’s string, spacing the ties about 1 inch apart.
– Don’t overstuff—leave a little space to avoid bursting.
– Sear the pork first to create a crust that helps seal the filling.
– Use toothpicks to hold the seam closed if needed, but remove them before slicing.
– Let the pork rest for 10–15 minutes after cooking to allow the juices to redistribute.
3. Can I prepare stuffed pork loin ahead of time?
Yes! You can prep the pork loin up to a day in advance:
– Stuff and tie the pork, then refrigerate it uncovered (to dry the surface slightly for better browning).
– Marinate the pork in a brine or rub for extra flavor overnight.
– Avoid freezing stuffed pork loin, as the cheese can become grainy when thawed. If you must freeze, do so before stuffing and add the cheese after thawing.
4. What’s the best way to check if the pork is fully cooked?
Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F (63°C) in the thickest part (avoid touching the cheese or bone if present). The juices should run clear, and the meat should be slightly pink but not raw. If the cheese is browning too quickly, tent the pork with foil and continue cooking until the correct temperature is reached.
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 (arugula with lemon vinaigrette or apple-fennel slaw).
– Crusty bread or dinner rolls for serving.
– A light wine (Pinot Noir or Chardonnay) or a crisp cider to complement the richness.