Why You’ll Love This Recipe

Stuffed Pork Loin is a show-stopping main dish that’s perfect for special dinners, holidays, or family gatherings. Juicy pork loin is butterflied and filled with a flavorful stuffing—often featuring herbs, vegetables, cheese, or dried fruits—then rolled and roasted to perfection. The contrast of tender meat and savory filling makes each slice both beautiful and delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pork loin (boneless)olive oilgarlic (minced)spinach (fresh or thawed frozen)sun-dried tomatoesparmesan cheesecream cheeseItalian seasoningbreadcrumbsalt and black pepperkitchen twine

directions

Preheat your oven to 375°F (190°C).

Butterfly the pork loin by slicing it lengthwise without cutting all the way through, then open it like a book.

Place plastic wrap over the pork and pound it to an even thickness using a meat mallet.

Season the inside with salt, pepper, and Italian seasoning.

In a skillet, heat olive oil and sauté garlic until fragrant.

Add spinach and sun-dried tomatoes; cook until wilted and combined.

Remove from heat and mix in cream cheese and parmesan until smooth.

Spread the filling evenly over the pork, then roll it tightly and secure with kitchen twine.

Rub the outside with olive oil, salt, and pepper.

Place the stuffed pork loin in a roasting pan and bake for 45-60 minutes, or until internal temperature reaches 145°F (63°C).

Let rest for 10 minutes before slicing.

Servings and timing

This recipe serves 6-8 people.Preparation time: 20 minutesCooking time: 45-60 minutesResting time: 10 minutesTotal time: 1 hour 15-30 minutes

Variations

Use goat cheese or feta instead of cream cheese for a tangy twist.

Add chopped nuts like pecans or walnuts for texture.

Incorporate apples or cranberries for a sweet-savory flavor.

Try a mushroom and onion stuffing for a more earthy taste.

Swap spinach for kale or arugula depending on availability.

storage/reheating

Store leftover pork loin in an airtight container in the refrigerator for up to 4 days.To reheat, place slices in a covered dish and warm in a 325°F oven until heated through, or microwave in short bursts to avoid drying it out.Freeze whole or sliced portions wrapped tightly for up to 2 months; thaw in the fridge before reheating.

FAQs

Can I prep the stuffed pork loin ahead of time?

Yes, you can assemble it up to a day in advance and refrigerate until ready to bake.

Do I have to use kitchen twine?

Twine helps hold the shape, but toothpicks or silicone bands can be used as substitutes.

What’s the best way to butterfly pork loin?

Use a sharp knife and cut horizontally about ¾ of the way through, then open it flat.

Can I grill the stuffed pork loin instead?

Yes, just sear it on all sides first, then finish on indirect heat until fully cooked.

What sides go well with this dish?

Mashed potatoes, roasted vegetables, or a light salad all pair beautifully.

Can I use pork tenderloin instead?

Pork tenderloin is smaller and more delicate, but can be used for individual portions.

How do I know it’s fully cooked?

Use a meat thermometer to ensure it reaches 145°F internally.

Is this dish gluten-free?

Use gluten-free breadcrumbs or omit them to make it gluten-free.

Can I make it spicy?

Yes, add red pepper flakes or chopped jalapeños to the filling for heat.

Can I stuff it with sausage?

Absolutely—cooked and crumbled sausage adds a rich, meaty flavor.

Conclusion

Stuffed Pork Loin is an impressive yet manageable recipe that brings together hearty flavor, visual appeal, and versatile ingredients. Whether for a celebration or a comforting dinner, this dish will leave your guests impressed and satisfied. It’s a recipe you’ll return to again and again for its elegance and delicious results.