Why You’ll Love This Recipe

Stuffed Pork Loin is a savory, show-stopping main dish perfect for holidays, special occasions, or an elevated weeknight dinner. Juicy pork loin is butterflied and filled with a flavorful stuffing mixture—often including herbs, garlic, breadcrumbs, and vegetables—then rolled, tied, and roasted to perfection. It’s impressive in presentation and rich in taste, yet surprisingly simple to prepare.

ingredients

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

pork loingarliconionfresh spinach or kalebread crumbsolive oilParmesan cheesefresh herbs (such as rosemary, thyme, or parsley)salt and pepperchicken broth or white winebutcher’s twine

directions

Preheat your oven to 375°F (190°C).

Butterfly the pork loin by slicing it horizontally, being careful not to cut all the way through. Open it like a book and flatten it slightly with a meat mallet.

In a skillet, heat olive oil over medium heat. Sauté garlic and onions until softened.

Add spinach or kale and cook until wilted. Stir in breadcrumbs, Parmesan cheese, and fresh herbs. Season with salt and pepper.

Spread the stuffing evenly over the butterflied pork loin.

Roll the pork loin tightly and secure it with butcher’s twine at regular intervals.

Season the outside of the roll with salt, pepper, and a bit more chopped herbs.

Place in a roasting pan and add a splash of chicken broth or white wine to the bottom of the pan.

Roast for 60-75 minutes, or until the internal temperature reaches 145°F (63°C). Baste occasionally with pan juices.

Let rest for 10 minutes before slicing.

Servings and timing

This recipe serves 6-8 people.Preparation time: 20 minutesCooking time: 60-75 minutesResting time: 10 minutesTotal time: 1 hour 30 minutes

Variations

Add chopped dried cranberries or apples to the stuffing for a touch of sweetness.

Use sausage in the stuffing for added richness and flavor.

Incorporate goat cheese or feta for a creamy, tangy contrast.

Swap out spinach for mushrooms or sun-dried tomatoes for a different taste profile.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat slices in the oven at 300°F (150°C) covered with foil until warmed through, or microwave individual portions for 1-2 minutes.

FAQs

What’s the difference between pork loin and pork tenderloin?

Pork loin is larger and more suited to stuffing and roasting, while tenderloin is smaller and cooks faster.

Can I make it ahead of time?

Yes, you can prepare and stuff the pork loin a day ahead. Keep it refrigerated and let it come to room temperature before roasting.

How do I prevent it from drying out?

Don’t overcook it. Use a meat thermometer to ensure it’s cooked to 145°F (63°C), then let it rest.

Can I grill the stuffed pork loin?

Yes, but use indirect heat and turn it occasionally. Watch closely to avoid burning.

Do I need to tie the pork loin?

Yes, tying helps the roast hold its shape and keeps the stuffing inside during cooking.

Can I freeze stuffed pork loin?

Yes, wrap tightly and freeze either before or after roasting. Thaw in the refrigerator before cooking or reheating.

What sides go well with this dish?

Roasted vegetables, mashed potatoes, wild rice, or a fresh salad are great options.

Should I sear the pork before roasting?

Searing is optional but can enhance flavor and color on the outside.

How thin should I butterfly the pork?

Aim for about ½ inch thick when flattened for even stuffing and rolling.

Can I use store-bought stuffing?

Yes, but homemade stuffing offers better control of flavor and texture.

Conclusion

Stuffed Pork Loin is a hearty, elegant dish that’s easier to make than it looks. With endless stuffing options and a guaranteed juicy result, it’s sure to impress guests or simply elevate your family dinner. Give this recipe a try and enjoy a flavorful centerpiece that combines comfort and sophistication.