Stuffed Pork Loin
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My stuffed pork loin makes the most impressive main dish at dinner parties, holidays, or when I want to throw a special dinner for my family. It’s easy to prep and cook in under 30 minutes.
My stuffed pork loin recipe is deceptively easy to make
If you thought my classic roast pork was impressive, wait until you try my family-favorite stuffed pork loin recipe.
I make this whenever I’m entertaining because it looks like something you’d order at a fine-dining restaurant, yet it’s surprisingly simple to prepare. I often assemble it a day ahead, then roast it just before serving for a stress-free dinner. Here’s why it’s become one of my favorite pork recipes:
- Juicy, tender, and cheesy. Every slice (even the edges!) is filled with melted cheese wrapped in juicy pork.
- Perfect for entertaining. It looks impressive enough for holidays and dinner parties, but is easy enough for a weeknight family dinner.
- Easy to customize. I switch up the cheese, add different vegetables, or even leave out the prosciutto, depending on what I have on hand.
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Where appropriate, I’m also sharing some substitution ideas.
- Pork loin. Choose a center-cut pork loin that is uniform in shape, bright pink in color, has very little marbled fat, and has no odors or discoloration. I like to get my pork loin from the butcher. You’ll need to butterfly the pork before prepping my recipe, so check the notes below for instructions.
Pork loin VS pork tenderloin
It’s super important to understand before you make my recipe that pork loin and pork tenderloin are NOT the same cut of pork!
Pork loin is a larger, wider cut that comes from the back of the pig and is best for roasting or stuffing, while pork tenderloin is a smaller, leaner cut from the muscle along the backbone and is more tender.
- Dry spices. You need salt, garlic powder, and black pepper to season the meat.
- Prosciutto. The first layer of the stuffing is thinly sliced prosciutto. I tested this with Pancetta, and it worked just as well.
- Baby spinach. Use fresh spinach, please, not frozen. Frozen spinach adds too much excess moisture.
- Mozzarella cheese. I recommend slicing your own mozzarella VS buying the pre-shredded kind. It not only holds its shape better (no cheese seeping out!) but also melts better. Other cheeses like Gouda, Monterey Jack, or Pepper Jack also work.
- Pickled red pepper. For a layer of tart, sweet, and slightly spicy flavors. Swap the pickled peppers for sun-dried tomatoes, roasted red peppers, artichoke hearts, or olives.
- Oil. For greasing the cast iron skillet and searing the meat.
How to butterfly a pork loin
- Use a knife to trim the excess fat or silver skin.
- Lay the meat on a cutting board and make a lengthwise cut directly down the middle, but not all the way through. Pull the two halves apart like a book.
- Place a taut piece of plastic wrap over the meat and gently pound it with a meat mallet to get an even thickness.
How to make stuffed pork loin
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1 – Season the pork. After butterflying, season the meat on both sides with salt, garlic powder, and black pepper.
Step 2 – Stuff the pork loin. Place a single layer of prosciutto slices on top of the butterflied pork, followed by a layer of baby spinach. Next, add the mozzarella cheese and pickled peppers.
Step 3 – Roll the meat. Starting at the bottom, roll the pork loin into a tight pinwheel. Secure the seams with toothpicks and meat twine.
Step 4 – Brown the meat. Heat the oil in an oven-safe skillet over medium-high heat. Once it’s hot, place the stuffed pork in the skillet and sear it on all sides until browned and golden.
Step 5 – Finish it in the oven. Transfer the skillet to the oven and bake until the pork is cooked through. Rest, slice, and serve.
Arman’s recipe tips
- Don’t skip the sear. Browning the pork before roasting adds a ton of flavor and gives the outside a beautifully golden crust. It also helps the stuffed loin hold its shape.
- Use a meat thermometer. I always remove the pork from the oven once the thickest part reaches 145°F. It’s the easiest way to guarantee juicy pork every time (no dry pork here, please!).
- Let it rest before slicing. Give the pork 10 to 15 minutes to rest after roasting. It keeps the juices in the meat instead of running onto the cutting board.
- Slice against the grain. I look for the lines running through the pork, then slice across them instead of in the same direction. It makes every slice much more tender.
- Tie it tightly. If you’re using kitchen twine, space the ties about 1-2 inches apart. This keeps the filling secure and helps the pork cook evenly.
Storage instructions
To store: Let the stuffed pork loin cool completely before wrapping it tightly in plastic wrap or foil. Keep the wrapped pork in an airtight container in the fridge for up to 4 days.
To freeze: Let it cool, then wrap the meat in plastic wrap or foil. Place it in a freezer-safe bag or container and freeze for up to 4 months.
To reheat: Warm the pork loin in a 135°C/275°F oven. I don’t recommend using the microwave, as it can dry out the pork.
To make ahead: Assemble the stuffed pork loin 1-2 days in advance, wrap it tightly, and refrigerate until you’re ready to cook. I like to let it sit at room temperature for 20-30 minutes before roasting so it cooks more evenly.
More delicious pork dinners
Stuffed Pork Loin
Video
Ingredients
- 1 1/2 pounds pork loin
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 2 ounces prosciutto sliced
- 2 ounces baby spinach
- 3 ounces mozzarella cheese sliced
- 1 1/2 ounces roasted red peppers
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 200C/400F.
- Discard the silver skin from the pork loin. Butterfly the pork by cutting a slit down the loin lengthwise and opening the meat flat, like a book. Cover it with plastic wrap and lightly pound it to get an even thickness.
- Cover the pork loin with a single layer of prosciutto slices, followed by a layer of baby spinach. Top it with mozzarella cheese and roasted red peppers.
- Roll the pork loin tightly and secure the seams with toothpicks and tie the meat with meat twine.
- Heat the oil in an iron skillet over medium-high heat until it starts smoking. Sear the meat from all sides until it gets a nice brown color.
- Place the skillet in an oven and cook for 15-20 minutes or until the pork reaches an internal temperature of 145F. Leave the meat to rest after cooking for 5 minutes, then slice and serve.
Notes
Nutrition
Originally published May 2023
One of my family’s favorite dinners, Arman. We make it at least once a month and my son requests it every birthay!
was amazing , i didn”t sear becauce I didn”t have butcher twine . I wrapped in aluminum foil and baked a 450 for 1 hour then opened foil and continued for 15 mins to brown.
my loin was 5 pounds
Thanks for the wonderful feedback, Chris!
All ingredients that I like-mozzarella, pork loin, spices. Very good.
Excellent
If you double or triple the weight of the pork loin, the cooking times are way off. You need to account for that in your recipe.
Hi John, this is very true. This is why it’s always easiest to use a meat thermometer and cook until it reaches an internal temp of 145F.
made this today. I did use a meat thermometer to 145 degrees. The red peppers were great in this recipe. Don’t forget to season with salt, pepper and garlic powder before layering.
I made this a couple of months ago and remember I had opened it in my browser. Hopefully I pinned it as well, I will for sure now! I’m so glad it’s still open in my browser this morning, because it’s whats for dinner!
This is definitely a keeper! I will make extra sure to pound my pork loin more thin than I did last time and I’ll layer in extra prosciutto to use the whole package (I had let half pack go bad last time). This pork loin is delicious, juicy and tender!
I’m giving this five stars for ease and simplicity. (Except for wrapping it with butchers twine, I needed my husband’s help but I think my pork loin is more than 1-1/2#.) I went to Google to remind myself of the proper internal temperature to bake our dinner tonight. It should be 145*-160* but its recommended clpser to 145* unless uou cant handle the brighter pink. I’ve seared my pork loin and have it roasting in the oven now. I believe this recipe will be a keeper! Thank you so much!
I’m giving this five stars for ease and simplicity. (Except for wrapping it with butchers twine, I needed my husband’s help but I think my pork loin is more than 1-1/2#.) I went to Google to remind myself of the proper internal temperature to bake our dinner tonight. I’ve seared my pork loin and have it roasting in the oven now. I believe this recipe will be a keeper! Thank you so much!