Stuffed pork loin is an impressive main dish for dinner parties, holidays, and other special occasions. The meat is filled with prosciutto, cheese, and simple veggies, then seared and roasted to perfection in the oven.
If you enjoy stuffed meat dishes, like beef wellington, stuffed chicken breasts, stuffed salmon, and chicken cordon bleu, you’ll love this stuffed pork loin recipe!
After layering prosciutto, spinach, mozzarella, and pickled sweet peppers on top of a butterflied pork loin, the meat is rolled up and seared until crisp. This impressive meal is finished with a quick roast in the oven until it’s perfectly tender and juicy.
I love serving this show-stopping stuffed pork loin for elegant dinner parties and holidays, but it’s simple enough to throw together during the week. You can assemble the stuffed pork ahead of time and cook it whenever you need a stress-free dinner.
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Pork loin vs. pork tenderloin
Pork loin and pork tenderloin are cut from different areas of the pig and have dramatically different sizes. The loin is the larger cut and comes from the back of the pig, whereas the tenderloin is smaller and cut from the muscle running along the backbone.
Remember, this recipe calls for pork loin, NOT pork tenderloin. If you were hoping for a pork tenderloin recipe, check out my air fryer pork tenderloin, sous vide pork tenderloin, and this pork tenderloin marinade.
Why this recipe works
- It’s quick and easy. Stuffing, rolling, and cooking the pork loin is surprisingly simple, and on the table in less than 40 minutes.
- The wow-factor! Like stuffed pork chops or meatloaf, It’s an impressive meal that’s sure to ‘wow’ your guests.
- It’s just plain delicious. With every bite, your taste buds will be delighted by the combination of savory, salty, and tangy flavors in the mouthwatering meat.
Ingredients needed
From the pork to the filling, here’s everything you will need:
- 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.
- 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. Pancetta also works.
- Baby spinach. Use fresh spinach, not frozen.
- Mozzarella cheese. Sliced thin for the deliciously gooey cheese layer.
- Pickled red pepper. For a layer of tart, sweet, and slightly spicy flavors.
- Oil. For greasing the cast iron skillet and searing the meat.
How to make a stuffed pork loin
The first step of any boneless stuffed pork loin recipe is to butterfly the meat. These simple instructions will show you how it’s done:
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.
After butterflying the pork, it’s time to stuff, roll, and bake! Here’s how it’s done:
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. Be sure to let the meat rest before slicing it against the grain and serving.
Tips for success
- Don’t skip the sear! Searing the pork in the cast iron seals in the succulent flavors and creates a golden, crisped crust.
- You’ll know the pork is fully cooked when a meat thermometer inserted in the center reaches an internal temperature of 63°C/145°F.
- Remember to let it rest. Let the pork rest for 10 to 15 minutes after it’s done cooking. This gives the pork juices time to soak back into the meat, making it more tender.
Stuffing variations
Feel free to customize the stuffing with any ingredients you like, such as:
- Meat. Try cooked bacon, sausage crumbles, or thinly sliced ham.
- Vegetables. Swap the pickled peppers for sun-dried tomatoes, roasted red peppers, artichoke hearts, olives, or a mix of sauteed mushrooms, onion, and garlic.
- Fruit. Apples, pairs, and cranberries pair perfectly with pork. Just be sure to cook them until fork-tender beforehand.
- Cheese. You can stuff any good quality melting cheese into the pork, like cream cheese, gouda, feta, or Swiss.
- Nuts. Add a layer of chopped almonds, pecans, or walnuts for a soft crunch.
- Herbs. Sprinkle in freshly chopped parsley, rosemary, thyme, or sage.
What to serve with pork loin
Whether you decide to serve stuffed pork during the holidays or for a weeknight dinner, you can’t go wrong with a simple green salad, crusty bread, and any of these sides:
- All the potatoes. Mashed, roasted, scalloped, or air fried.
- Sauteed vegetables. Keep things simple with some asparagus, broccolini, spinach, or eggplant.
- Fresh salads. Hearty salads are great with pork, like an orzo or rice salad.
- Starches and grains. Choose your favorites, like simple pasta, rice, or bread.
Storage instructions
To store: Allow the cooked meat to cool to room temperature 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 a layer of plastic 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 until the internal temperature reaches 74°C/165°F.
Recommended tools to make this recipe
- Meat mallet. To pound the meat into an even thickness.
- Cast-iron skillet or oven-safe skillet. For browning and roasting.
- Meat thermometer. To ensure the pork has cooked all the way through.
More crowd-pleasing main courses
- Sirloin Tip Roast
- Chicken Florentine
- Keto Crab Cakes
- Air Fryer Lamb Chops
- Seafood Lasagna
- Italian stuffed peppers
Frequently asked questions
Yes, you can butterfly, fill, and assemble the stuffed pork 1 to 2 days ahead of cooking and serving. Wrap the pork in plastic and store it in the fridge. When it’s time to eat, let the meat come down to room temperature by placing it on the kitchen counter for 20 to 30 minutes before cooking.
The cooking time depends on the size of the pork loin and the amount of stuffing ingredients you used. However, a general guideline for roasting stuffed pork loin after browning is to cook it at 200ºC/400ºF for 15 to 20 minutes.
This can happen when the pork is overcooked, the cut was too lean, or not enough moisture was added to the stuffing.
Stuffed Pork Loin
Ingredients
- 1 1/2 lbs 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 min. Leave the meat to rest after cooking for 5 minutes, then slice and serve.
Notes
Nutrition
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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!
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!