Stuffed Pork Loin
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 30 mins
-
Servings
10
-
Calories
271 kcal
-
Course
Main Course, Dinner
-
Cuisine
Italian
Stuffed Pork Loin
Description
The Stuffed Pork Loin recipe starts by preparing the pork loin or tenderloin to create a flat surface for stuffing. Cream cheese forms the creamy base spread across the meat, topped with layers of roasted red bell peppers, crisp bacon bits, dried pesto seasoning, and fresh spinach leaves. Rolling the meat into a log binds these ingredients together, infusing the pork with flavors and moisture as it bakes. Olive oil and seasonings like paprika, salt, and pepper finish the exterior seasoning before roasting.
During baking, the filling melds with the pork creating a moist, flavorful interior contrasted by the seared outside. The cream cheese adds a richness that complements the smoky bacon and earthy spinach, while roasted peppers bring subtle sweetness. Tying the roll keeps the shape and fillings intact.
This dish pairs well with simple sides such as steamed vegetables or a light salad to balance the richness. It's practical for larger gatherings or meal prep since it can be sliced into portions. The recipe suggests freezing rolled sections before baking to store and bake fresh portions as needed, adding convenience.
Using pork tenderloin offers a smaller roll with less pronounced pinwheel appearance but remains effective in holding stuffing. Adjusting baking time according to weight ensures thorough cooking.
Ingredients
- 1 pork loin about 3 pounds, see notes above, or pork tenderloin
- 16 ounces cream cheese
- 1 cup red bell pepper roasted
- 1 cup Bacon cooked, crumbled
- 1 ounce pesto seasoning (Knorr or McCormick brand can be found by the gravy/dressing mixes)
- 1 cup spinach fresh leaves
- 3 tablespoons olive oil
- salt to taste
- black pepper to taste
- paprika to taste
Instructions
- If you are using a pork loin, cut it almost in half, then cut the halves almost in half again so that you kind of unfold it a few times and then pound it out flat to 1/2" thickness.If you are using a pork tenderloin, cut almost in half and pound it flat. A tenderloin won't give you the pinwheel look as much but you will still be able to stuff it and roll it enough to seal using butcher's twine.
- Once the pork is flat and has a good surface area, spread the cream cheese all over the top. Lay the roasted red peppers over the cream cheese then sprinkle on the crumbled bacon. Evenly sprinkle on the packages dried pesto seasoning and lay the spinach leaves all over the top.
- Roll the pork up (like you would if you were making cinnamon rolls) and tie it shut with 3 or 4 pieces of kitchen twine if needed. Next, rub olive oil, paprika, salt and pepper all over the pork and place in a greased baking sheet.
- Bake at 350-degrees for 20 minutes per pound, or pork is cooked through with an internal temperature between 150-160℉. Once cooked, slice and serve!
Notes
- After rolling, slice the pork into portions before baking to allow freezing for later meals.
- Freeze wrapped portions in plastic wrap to maintain freshness before cooking.
- Adjust thickness by pounding pork to about 1/2 inch for even cooking and tight rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 38g | 76% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 120mg | 40% |
| Sodium | 308mg | 13% |
| Potassium | 756mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 23mg | 2% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
