Juicy Stuffed Pork Loin

This juicy stuffed pork loin has been my secret weapon for dinner parties that look impressive but require surprisingly little effort. The golden exterior gives way to a spiral of savory filling that never fails to make guests think I spent hours in the kitchen.

I first made this recipe when my in laws visited unexpectedly and needed something that looked fancy but used ingredients I already had. It's since become our traditional Christmas Eve dinner, with each family member suggesting different filling combinations.

Ingredients

• 2.5 to 3 lb boneless pork loin: Choose one with a thin fat cap for flavor and moisture
• 2 tbsp olive oil: Use extra virgin for better flavor
• Salt and pepper to taste: Kosher salt works best here
• 1 tsp garlic powder: Adds flavor without burning like fresh garlic might
• 1 tsp onion powder: Provides savory depth
• ½ tsp paprika: Adds beautiful color and mild sweetness

• 2 tbsp olive oil or butter: Butter adds richness but olive oil works perfectly
• 3 cloves garlic, minced: Look for firm heads with tight skin
• 1 small onion, finely chopped: Sweet varieties work wonderfully here
• 2 cups fresh spinach, chopped: Baby spinach needs no prep beyond chopping
• ½ cup Italian style breadcrumbs: The pre seasoned variety saves extra steps
• ¼ cup grated Parmesan cheese: Freshly grated melts better than pre packaged
• 1 tsp Italian seasoning: A time saving blend that complements the filling
• Salt and pepper to taste: Season generously for a flavorful filling
• 1 egg, beaten: This optional ingredient helps bind everything together

Step-by-Step Instructions

Prepare the Oven and Equipment:

Preheat your oven to 375°F and line a baking sheet with foil or parchment. This temperature creates the perfect balance of browning and tenderness for pork loin. The liner prevents sticking and makes cleanup much easier.

Butterfly the Pork Loin:

Using a sharp knife, slice the pork loin lengthwise about ¾ of the way through, then open it like a book. Take your time with this step. Place your hand flat on top of the meat while cutting to ensure even pressure. Pound the meat to an even ¾ inch thickness using a meat mallet or heavy bottomed pan. An even thickness ensures even cooking throughout.

Create the Flavorful Stuffing:

Heat olive oil or butter in a skillet over medium heat until shimmering. Add garlic and onion, cooking until translucent and fragrant, about 3 to 4 minutes. Stir frequently to prevent burning. Add spinach by the handful, stirring until completely wilted and moisture has evaporated. Remove from heat and stir in breadcrumbs, Parmesan, and seasoning. Let cool for about 5 minutes before adding the beaten egg if using.

Stuff and Roll the Pork:

Spread the stuffing mixture evenly over the butterflied pork, leaving a 1 inch border on all sides to prevent overflow. Starting from a long side, roll the pork tightly like a jelly roll, tucking in any filling that escapes. Secure with kitchen twine at 2 inch intervals, tying firmly but not so tight that it cuts into the meat.

Season the Exterior:

Rub the entire surface with olive oil using your hands to ensure complete coverage. Combine salt, pepper, garlic powder, onion powder, and paprika in a small bowl, then sprinkle generously over all sides of the roast. This creates a flavorful crust during roasting.

Roast to Perfection:

Place the stuffed pork loin seam side down on your prepared baking sheet. Roast for 50 to 60 minutes, or until an instant read thermometer inserted into the thickest part registers 145°F. If the top browns too quickly, loosely tent with foil halfway through cooking.

Rest and Serve:

Transfer the roast to a cutting board and let rest for a full 10 minutes. This critical step allows juices to redistribute throughout the meat. Remove twine carefully using kitchen scissors, then slice into 1 inch rounds to showcase the beautiful spiral of filling.

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The Italian seasoning in this recipe is actually my secret weapon. My grandmother always said a good herb blend saves time without sacrificing flavor. The first time I made this for my husband, he was so impressed he insisted I make it for his parents the following weekend.

Perfect Pairings

This stuffed pork loin pairs beautifully with roasted root vegetables like carrots, parsnips, and potatoes that can cook alongside the roast at the same temperature. The sweetness of the vegetables complements the savory pork. A simple green salad with a bright vinaigrette offers a refreshing contrast to the rich main dish. For special occasions, serve with a glass of medium bodied red wine such as Pinot Noir or Merlot to complement the herbs and pork.

Make Ahead and Storage

You can prepare this stuffed pork loin up to 24 hours in advance. Simply butterfly, stuff, roll, and season the pork, then wrap tightly in plastic wrap and refrigerate. Bring to room temperature for 30 minutes before roasting. Leftover cooked pork will keep in an airtight container in the refrigerator for up to 3 days. For longer storage, slice the cooled roast and freeze individual portions in freezer bags for up to 2 months. Thaw overnight in the refrigerator and gently reheat in a 325°F oven until warmed through.

Troubleshooting

If your pork loin seems dry after cooking, check your temperature earlier next time. Modern pork is lean and safe at 145°F, which leaves it slightly pink and juicy. Let the meat rest adequately before slicing to keep juices from escaping. If your stuffing falls out during rolling, try chilling it briefly before filling the pork, or add an extra egg to bind ingredients more firmly. For a more secure roll, ask your butcher to butterfly the loin for you if you're uncertain about your knife skills.

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Frequently Asked Questions

→ How do I butterfly a pork loin?

To butterfly a pork loin, use a sharp knife to cut it lengthwise about ¾ of the way through. Open the meat like a book and pound it to an even thickness.

→ Can I use other fillings for the pork loin?

Yes, you can swap the filling with options such as apple and sage, mushrooms, or dried cranberries and goat cheese for a unique flavor.

→ How do I know when the stuffed pork loin is done?

The pork loin is done when it reaches an internal temperature of 145°F (63°C). Use a meat thermometer for accuracy.

→ What’s the best way to reheat leftovers?

Reheat slices of stuffed pork loin in the oven at 350°F (175°C) covered with foil to retain moisture, or use a microwave on low heat.

→ Can I prepare the pork loin ahead of time?

Yes, you can assemble the pork loin up to a day in advance. Store it covered in the refrigerator and bake when ready.