Stuffed Pork Loin

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 cooks in under 30 minutes. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 256kcal

Author Arman Liew

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.

Video

Notes

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.

Nutrition