Imagine the aroma of a succulent pork loin roasting in your oven, but with a tantalizing twist. This isn’t your average Sunday roast – it’s a mouthwatering pork recipe that’ll have your family gathering around the table before you even call them to dinner.

A platter with sliced stuffed pork loin, caramelized onions, mashed potatoes, stuffing, and a bowl of gravy, set on a wooden table with a cloth.

Table of Contents

  1. Why You’ll Love This Stuffed Pork Loin
  2. How to Butterfly a Pork Loin
  3. Ingredients for a stuffed pork loin recipe
    1. Substitutions
  4. How to Make Stuffed Pork Loin
  5. Girl Carnivore Pro tips for the best stuffed pork loin
  6. How to Serve Stuffed Pork Loin
  7. How to Store and Reheat Stuffed Pork Loin
  8. More Epic Pork Roast Recipes
  9. Stuffed Pork Loin Recipe Recipe

Why You’ll Love This Stuffed Pork Loin

Our stuffed pork loin marries the comforting familiarity of a classic pork roast with an irresistible surprise inside. As your knife glides through the tender meat, it reveals a luscious spiral of wilted spinach and gooey fontina cheese. Each bite is a perfect balance of juicy pork, earthy greens, and creamy, melted cheese that’ll make you close your eyes in pure satisfaction.

But we’re not stopping there. We’re taking those flavorful pan drippings and transforming them into a rich, velvety gravy that you’ll want to pour over everything on your plate. It’s the kind of sauce that’ll have you reaching for an extra piece of bread to soak up every last drop.

This recipe takes the warm, comforting appeal of a traditional pork roast and turns it into something truly special. It’s impressive enough for a holiday table but simple enough for a family dinner that’ll make any night feel like a celebration.

How to Butterfly a Pork Loin

Butterflying a pork loin might sound daunting, but it’s simpler than you think. Start by laying the pork loin flat on a cutting board. Using a sharp knife, slice through the middle of the loin horizontally, stopping about a half inch from the opposite edge. Open the loin like a book and, if necessary, make another horizontal cut to flatten it further. This technique allows for even stuffing and cooking.

Overhead view of cooking ingredients including spinach, minced panchetta, brown sugar, a piece of raw pork loin on parchment paper, cheese, garlic, lemon, onion, and small bowls of oil, salt, and pepper.

Ingredients for a stuffed pork loin recipe

  • For the Spinach Stuffing:
    • Pancetta, sautéed
    • Onion, finely chopped
    • Garlic cloves, minced
    • Spinach, wilted and moisture evaporated
    • Pork panko
    • Fontina cheese
    • Asiago cheese – if you can’t find asiago, try fontina or parmesan cheese
    • Lemon zest
  • For the Pork Loin:
    • Pork loin – the pork loin shown in this recipe was ordered from Porter Road.
    • Oil for searing, use a neutral high-heat oil, like avocado oil
    • Kosher salt and freshly ground black pepper
  • For the Pan Pork Gravy:
    • White wine for deglazing
    • Garlic, minced
    • Chicken stock
    • Cornstarch
    • Unsalted Butter
  • For Garnish:
    • Parsley, minced
    • Lemon zest

Substitutions

  • Pork Panko Alternatives: If pork panko is unavailable, regular breadcrumbs or crushed crackers can be used.
  • Cheese Varieties: Feel free to substitute similar meltable cheeses based on preference or availability.

How to Make Stuffed Pork Loin

  1. Prepare the Filling: Cook pancetta, onion, and garlic until the onion is translucent. Let cool, then mix with spinach, panko, cheeses, and lemon zest.
  2. Butterfly the Pork: Prepare the pork loin as described above.
  3. Stuff and Roll: Lay the stuffing over the butterflied pork, roll tightly, and tie with butcher’s twine.
  4. Sear: In a large cast iron skillet, brown the pork loin on all sides in a hot skillet with oil.
  5. Roast: Cook in the preheated oven at 350 degrees F until the internal temperature reaches 140 degrees F with a digital meat thermometer.
  6. Rest and Slice: Let the pork rest before slicing to ensure it retains its juices.
A large beige skillet with diced, browned pancetta on a stovetop.
A skillet on the stove contains sautéed spinach mixed with chopped onions and small diced pieces of red and green vegetables.
A raw piece of meat topped with spinach and shredded cheese sits on a black baking tray on a dark hexagonal-tiled surface.
A stuffed and tied rolled meat roast is placed in a black baking dish, sprinkled with shredded cheese and herbs, set on a black hexagonal-patterned surface.

Girl Carnivore Pro tips for the best stuffed pork loin

  • Tying the Roast: Securely tying the roast helps it cook evenly and keeps the stuffing in place.
  • Checking Doneness: Always use a meat thermometer to ensure the pork reaches the safe internal temperature without overcooking.
A roasted, browned stuffed pork loin sits in a cast iron skillet. The pork is tied with twine and appears stuffed with herbs. The skillet has charred remnants from the cooking process.

How to Serve Stuffed Pork Loin

Serve the sliced pork loin with a drizzle of the homemade pan gravy. This dish pairs wonderfully with mashed potatoes and roasted fennel, enhancing the rich flavors of the pork.

Other great side dishes are light green beans, smoked potatoes, or air fried veggies.

How to Store and Reheat Stuffed Pork Loin

Store leftover pork loin in an airtight container or tightly wrapped in aluminum foil in the refrigerator, for up to 4 days.
To reheat: Reheat slices gently in an oven preheated to 325 degrees F or on the stovetop with a splash of broth or water to keep the meat moist.

Plate with sliced stuffed pork loin garnished with herbs and onions, accompanied by a small bowl of gravy.

More Epic Pork Roast Recipes

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Stuffed Pork Loin Recipe

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Prep: 15 minutes
Cook: 1 hour
Resting Time: 10 minutes
Total: 1 hour 25 minutes
Servings: 8 people
A cooked, sliced rolled pork roast stuffed with herbs and garnished with lemon zest and fresh herbs, served on a platter with caramelized onions.
Indulge in a succulent pork loin stuffed with a flavorful blend of spinach and fontina cheese, possibly our favorite 'stuffing' yet. This recipe guides you through creating the perfect roast, complete with a rich pork gravy made from pan drippings.

Ingredients  

For the Spinach Stuffing:

  • 4 oz pancetta
  • 1 Onion
  • 5 Garlic cloves minced
  • 1 lbs Spinach
  • 1 cup Pork panko or breadcrumbs or regular panko
  • ⅛ cup Fontina
  • ⅛ cup Asiago
  • 1 tsp Lemon Zest

For the Pork Loin

  • 3 lbs pork loin
  • Oil neutral oil like Avocado
  • 1 tbsp Kosher Salt
  • 1 tsp Freshly ground black pepper

For the Pork Pan Gravy

  • 1/2 cup White Wine
  • 2 Garlic cloves minced
  • 1 cup Chicken stock devided
  • 1 tsp Cornstarch
  • 2 tbsp unsalted butter off heat

For garnish

  • Parsley minced
  • Lemon zest

Instructions 

Make the filling:

  • Cook the pancetta in a large braiser or oven-safe skillet over medium heat until it is crispy.
  • Add the onion and saute 5 minutes longer, until translucent.
  • Add the garlic and cook 30 seconds longer.
  • Add the spinach, a little at a time, until it all is wilted into the pan.
  • Sautee the spinach until the moisture has evaporated and the spinach has wilted down completely about 7 to 10 minutes.
  • Transfer the spinach mixture to a large bowl and let it cool.
  • When the spinach has cooled, mix in the panko using your hands to make sure its evenly distributed. Set aside.

Butterfly the Pork Roast:

  • Remove the pork loin from the package and pat dry with paper towels.
  • Lay the pork loin on a large cutting board and using a sharp knife, butterfly the roast.

Assemble the Stuffed Pork Roast:

  • Season the Butterflied pork loin with salt.
  • Arrange the stuffing over the butterflied pork roast in an even layer, leaving about an inch on the edges.
  • Sprinkle the fontina and asiago cheese over top.
  • Add the lemon zest.
  • Roll the roast tightly up, forming a long cylindrical tube.
  • Tie it, about every inch, with butcher’s twine to secure it. Some filling will fall out, set it aside to bake with the roast.
  • Rub the roast on all sides with oil.

Sear the Pork Loin:

  • Preheat the oven to 350 degrees F
  • Preheat the same pan that you sauteed the spinach, over medium-high heat.
  • Add the pork loin, fat cap down, and sear it until a golden brown crust forms, 5 to 7 mintues.
  • Rotate and continue to sear on all sides.

Roast the Pork Loin:

  • Flip the roast, seam side down.
  • Add any of the filling that came out, back into the braiser or skillet on either side of the stuffed pork loin.
  • Transfer the braiser to the oven, uncovered, and let the roast cook for about 45 minutes to 1 hour, until it reaches an internal temperature of 140 degrees F.

Rest:

  • Carefully remove the roast from the oven.
  • Transfer the roast and any filling to a rimmed cutting board and tent it with foil to rest.

Make the Pan Gravy:

  • Meanwhile, make the pork gravy.
  • Carefully discard all but one tablespoon of drippings.
  • Place the skillet over medium heat and add in the white wine.
  • As the white wine simmers, use a wooden spoon to scrape up the browned bits, deglazing the pan.
  • Add the minced garlic and let it simmer for 30 seconds longer.
  • Carefully add in all but 1 tablespoon of the chicken broth.
  • In a small bowl, whisk the cornstarch with the remaining broth to form a slurry.
  • Pour in the slurry and whisk the broth as it simmers until it thickens 4 to 5 minutes.
  • Remove the gravy from the heat and stir in the butter to melt, forming a smooth, luscious pork gravy with the pan drippings.

Slice and Serve the Stuffed Pork Loin:

  • Using scissors or sheers, remove the butcher’s twine from the roast.
  • Starting from one end, cut the roast into thin slices, about ¼” thick.
  • Arrange the slices on a platter with the gravy.
  • Garnish with the minced parsley, flakey salt, freshly ground black pepper, and fresh lemon zest.

Notes

We paired this with mashed potatoes and roasted fennel.

Nutrition

Serving: 1serving | Calories: 139kcal | Carbohydrates: 4g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 268mg | Potassium: 376mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5443IU | Vitamin C: 18mg | Calcium: 95mg | Iron: 2mg
Course: Main Course
Cuisine: American, French
Author: Kita Roberts

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.

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Comments

  1. This looks wonderful. A kind of take on porchetta. The only question I have is how large a piece of pork should I use for this recipe? I looked several times and didn’t see a weight given. I’d love to do this this week.

    Thanks.

    Reply