Stuffed Pork Loin with Herbs (Print Version)
# Ingredients:
→ For the pork
01 -
1 (2.5 to 3 lb) boneless pork loin
02 -
2 tbsp olive oil
03 -
Salt and pepper to taste
04 -
1 tsp garlic powder
05 -
1 tsp onion powder
06 -
½ tsp paprika
→ For the stuffing
07 -
2 tbsp olive oil or butter
08 -
3 cloves garlic, minced
09 -
1 small onion, finely chopped
10 -
2 cups fresh spinach, chopped
11 -
½ cup Italian-style breadcrumbs
12 -
¼ cup grated Parmesan cheese
13 -
1 tsp Italian seasoning
14 -
Salt and pepper to taste
15 -
1 egg, beaten (optional)
# Instructions:
01 -
Preheat oven to 375°F (190°C). Line a baking sheet or roasting pan with foil or parchment paper.
02 -
Use a sharp knife to carefully slice the pork loin lengthwise, about ¾ of the way through, then open it like a book. Pound to an even thickness, about ¾ inch thick.
03 -
In a skillet over medium heat, sauté garlic and onion in olive oil or butter until soft (about 3–4 minutes). Add spinach and cook until wilted. Stir in breadcrumbs, Parmesan, and seasoning. Let cool slightly, then mix in the egg if using.
04 -
Spread the stuffing evenly over the pork, leaving a 1-inch border. Roll it up tightly, jelly-roll style, and secure with kitchen twine every 2 inches.
05 -
Rub with olive oil, then sprinkle with salt, pepper, garlic powder, onion powder, and paprika.
06 -
Place the stuffed pork loin seam-side down on the baking sheet. Roast for 50–60 minutes, or until internal temperature reaches 145°F (63°C).
07 -
Let rest 10 minutes before slicing. Remove twine and slice into 1-inch rounds.
# Notes:
01 -
Feel free to swap in other fillings like apple and sage, mushrooms, or dried cranberries and goat cheese.
02 -
For extra moisture, baste the roast once or twice with pan juices while cooking.
03 -
Leftovers make great sandwiches or next-day meal prep.