BEST Stuffed Pork Loin Recipe

Name: BEST Stuffed Pork Loin Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10 slices
Ingredients: 3 pounds boneless center-cut pork loin roast; 8 oz sun-dried tomato in oil; 9 oz frozen spinach thawed and squeezed to drain; 6 large basil leaves; 3 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon ground black pepper; 6 oz cream cheese softened; ⅓ cup honey; 2 tablespoons Dijon mustard; 3 tablespoons balsamic vinegar; 1 teaspoon Italian seasoning

User Reviews

4.7

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
10 slices
Calories
338 kcal
Course
Main Course
Cuisine
Italian

BEST Stuffed Pork Loin Recipe

Soren Pugh

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Stuffed Pork Loin is stuffed with cream cheese, spinach, and sun-dried tomatoes, roasted in the oven, and glazed with a honey mustard sauce. It comes out tender, juicy, and quite delicious with a beautiful golden brown crust.

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Ingredients

Servings

Pork Loin

3 pounds boneless center-cut pork loin roast

Stuffing

8 oz sun-dried tomato in oil
9 oz frozen spinach thawed and squeezed to drain
6 large basil leaves
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
6 oz cream cheese softened

Glaze

⅓ cup honey
2 tablespoons Dijon mustard
3 tablespoons balsamic vinegar
1 teaspoon Italian seasoning

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Instructions

BUTTERFLY PORK LOIN: Butterfly pork loin on a cutting board; place plastic wrap on top and pound with a meat mallet until flat and thinner.
MAKE THE STUFFING: Place sun-dried tomatoes on top, leaving a 2-inch border on both of the opposite long ends; set aside.
In a food processor, blend spinach, basil, 1 Tablespoon oil, ½ teaspoon salt and ½ teaspoon pepper, and cream cheese until smooth. Spread on top of the tomatoes.
ROLL AND TIE PORK LOIN: Roll long ends away from you, pressing firmly to create a tight roll, ending with a seam on the bottom. Tie 6 to 7 strands of cooking twine around the roast very well.
PREHEAT THE OVEN: Transfer to a rack set over a roasting pan with the fat facing side up and the seam side down. Preheat oven to 450 °F (230 °C)
PREPARE THE GLAZE: Meanwhile, whisk honey, mustard, vinegar, 2 Tablespoons oil, ½ teaspoon salt, and Italian seasoning in a bowl. Then brush the mixture all over the stuffed pork loin roast.
ROAST: Roast for about 15 minutes; then decrease temp to 350 °F (180 °C) and cook for 30 minutes (or until a meat thermometer inserted in the thickest part of the pork roast reaches an internal temperature of 145 °F or 63 °C).
REST AND SLICE: Let the pork rest for 5-10 minutes before cutting twine off and slicing. Enjoy!

Equipments used:

Notes

INACTIVE TIME (resting time): 5-10 minutes.
INACTIVE TIME (resting time): 5-10 minutes.
INACTIVE TIME (resting time): 5-10 minutes.
Make sure to leave roast out of the fridge for about 1 hour before cooking -- to ensure more even cooking.
Make sure to leave roast out of the fridge for about 1 hour before cooking -- to ensure more even cooking.
Make sure to leave roast out of the fridge for about 1 hour before cooking -- to ensure more even cooking.
STORAGE: Store leftovers in an airtight container in the fridge for up to 3-4 days. You may use it in sandwiches, or casseroles, or chop it up and top pizzas. Freeze them for up to 2 months.
STORAGE: Store leftovers in an airtight container in the
STORAGE: Store leftovers in an airtight container in the
fridge
fridge
for up to 3-4 days. You may use it in sandwiches, or casseroles, or chop it up and top pizzas.
for up to 3-4 days. You may use it in sandwiches, or casseroles, or chop it up and top pizzas.
Freeze
Freeze
them for up to 2 months.
them for up to 2 months.
Chef's Tips
Chef's Tips
Chef's Tips
If you don't have a roasting pan with a rack
If you don't have a roasting pan with a rack
, you can make one by crumpling up heavy aluminum foil into a long snake shape
, you can make one by crumpling up heavy aluminum foil into a long snake shape
,
,
and then zig-zagging it on the roasting pan large enough to lay the spinach and cream cheese stuffed pork loin on it.
and then zig-zagging it on the roasting pan large enough to lay the spinach and cream cheese stuffed pork loin on it.
To clean up the roasting pan easily,
To clean up the roasting pan easily,
you can line the pan with heavy aluminum foil to catch the pan drippings.
you can line the pan with heavy aluminum foil to catch the pan drippings.
How to butterfly pork loin:
How to butterfly pork loin:
Place the loin on its side on a cutting board and then cut down the middle with a sharp knife until you have reached about an inch from the edge of the meat. This will allow you to open the pork like a book.
Place the loin on its side on a cutting board and then cut down the middle with a sharp knife until you have reached about an inch from the edge of the meat. This will allow you to open the pork like a book.
Place tied loin
Place tied loin
fat side up
fat side up
on the roasting pan rack. It will allow the fat to bathe the stuffed pork loin roll while roasting in the oven, making it moist.
on the roasting pan rack. It will allow the fat to bathe the stuffed pork loin roll while roasting in the oven, making it moist.
For a juicy pork,
For a juicy pork,
do NOT overcook it
do NOT overcook it
!
!
To cook it evenly and have tender pork,
To cook it evenly and have tender pork,
make sure to pound the pork with a meat mallet to make it flatter and thinner.
make sure to pound the pork with a meat mallet to make it flatter and thinner.
INACTIVE TIME (resting time): 5-10 minutes.
Make sure to leave roast out of the fridge for about 1 hour before cooking -- to ensure more even cooking.
STORAGE: Store leftovers in an airtight container in the fridge for up to 3-4 days. You may use it in sandwiches, or casseroles, or chop it up and top pizzas. Freeze them for up to 2 months.
If you don't have a roasting pan with a rack, you can make one by crumpling up heavy aluminum foil into a long snake shape, and then zig-zagging it on the roasting pan large enough to lay the spinach and cream cheese stuffed pork loin on it.
To clean up the roasting pan easily, you can line the pan with heavy aluminum foil to catch the pan drippings.
How to butterfly pork loin: Place the loin on its side on a cutting board and then cut down the middle with a sharp knife until you have reached about an inch from the edge of the meat. This will allow you to open the pork like a book.
Place tied loin fat side up on the roasting pan rack. It will allow the fat to bathe the stuffed pork loin roll while roasting in the oven, making it moist.
For a juicy pork, do NOT overcook it!
To cook it evenly and have tender pork, make sure to pound the pork with a meat mallet to make it flatter and thinner.

Nutrition Information

Show Details

Calories 338kcal (17%) Carbohydrates 17g (6%) Protein 33g (66%) Fat 15g (23%) Saturated Fat 5g (25%) Cholesterol 104mg (35%) Sodium 506mg (21%) Potassium 991mg (28%) Fiber 2g (8%) Sugar 10g (20%) Vitamin A 3535IU (71%) Vitamin C 24.5mg (27%) Calcium 74mg (7%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 10slices

Amount Per Serving

Calories 338 kcal

% Daily Value*

Calories	338kcal	17%
Carbohydrates	17g	6%
Protein	33g	66%
Fat	15g	23%
Saturated Fat	5g	25%
Cholesterol	104mg	35%
Sodium	506mg	21%
Potassium	991mg	21%
Fiber	2g	8%
Sugar	10g	20%
Vitamin A	3535IU	71%
Vitamin C	24.5mg	27%
Calcium	74mg	7%
Iron	2.1mg	12%