This Stuffed Pork Loin recipe takes the classic roast to a whole new level, showcasing a beautiful pork loin rolled and filled with a savory mixture of herbs, breadcrumbs, and vegetables. The juicy, tender meat contrasts beautifully with the flavorful stuffing, making it an impressive centerpiece for any meal. Whether it’s for a holiday feast or a cozy family dinner, this dish brings warmth and satisfaction to the table.
Why You Will Love This Recipe
You’ll fall in love with this stuffed pork loin recipe for multiple reasons. First, the flavor profile is nothing short of delightful, featuring a harmonious blend of spices and stuffing that elevates the pork’s natural sweetness. Second, despite its impressive appearance, this dish is surprisingly easy to prepare, making it suitable for both novice and seasoned cooks. It fits well into a balanced diet, providing lean protein and the opportunity to sneak in vegetables through the stuffing.
Tips and Tricks
- Use a meat thermometer to ensure the pork is perfectly cooked. Aim for an internal temperature of 145°F (63°C).
- Let the pork loin rest for at least 10 minutes after cooking. This helps retain its juices, making each slice tender and moist.
- Experiment with different breads for the stuffing; sourdough or whole grain can add unique flavors.
- For a quicker prep time, prepare the stuffing the day before and store it in the refrigerator.
Common Mistakes to Avoid
- Avoid overcooking the pork loin, as this will result in dry meat. Use a meat thermometer to monitor the internal temperature.
- Don’t skip the seasoning. Pork can be bland on its own, so generously season both the pork and the stuffing.
- Ensure your stuffing isn’t too wet or too dry. It should be moist enough to hold together but not soggy.
- If using fresh herbs, remember that they are more potent than dried herbs, so adjust quantities accordingly.
Make Ahead Tips
For meal preppers and busy cooks, this stuffed pork loin can be partially prepared in advance. You can make the stuffing up to 24 hours ahead and store it in the refrigerator. You can also butterfly the pork loin and season it a few hours before cooking, which allows the flavors to penetrate the meat. The assembled, uncooked pork loin can be wrapped tightly and stored in the fridge for up to 2 days before roasting.
Recipe Variations
- Swap out the traditional stuffing for a Mediterranean version with sun-dried tomatoes, olives, and feta cheese.
- For a sweeter touch, consider a stuffing with apples, walnuts, and cranberries.
- If you’re short on time, try cooking the pork loin in a slow cooker for a set-it-and-forget-it meal.
- For a lighter version, you can use turkey loin instead of pork.
How to Serve
To serve the stuffed pork loin, slice it into thick medallions, showcasing the colorful stuffing within. Arrange the slices on a platter and garnish with fresh herbs such as parsley or thyme for an added pop of color. Pair it with roasted seasonal vegetables or a fresh salad for a complete meal. Consider drizzling a light gravy or a balsamic reduction over the pork for added flavor and visual appeal.
Pairing Suggestions
Pair your stuffed pork loin with a glass of Pinot Noir or a bright Chardonnay to complement the flavors of the dish. For a non-alcoholic option, a sparkling apple cider would be delightful. On the side, consider serving creamy mashed potatoes or a vibrant quinoa salad. To finish, a slice of apple pie or a rich chocolate mousse would round out the meal beautifully.
How to Store
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you wish to freeze, wrap the pork tightly in plastic wrap and then in aluminum foil to prevent freezer burn; it can be frozen for up to 3 months. To reheat, place slices in a preheated oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option, but be careful not to overcook.
Equipment Needed
You will need a sharp knife for butterflying the pork loin and slicing it after cooking, a cutting board, a roasting pan, and optionally a meat thermometer for checking the doneness. A food processor can be helpful for quickly chopping vegetables for the stuffing, but you can also do this by hand if you prefer.
Dietary Adaptations
To make this recipe dairy-free, substitute butter with olive oil or a dairy-free margarine in the stuffing. For gluten-free, use gluten-free breadcrumbs and ensure other ingredients like seasonings are also gluten-free. For a vegan option, you can use a plant-based meat substitute and adjust the stuffing to omit any animal products.
Seasonal Adaptations
In the spring, consider using fresh asparagus and peas in the stuffing for a bright, seasonal touch. In the fall, pumpkin puree and sage can bring a cozy flavor. In the summer, fresh herbs like basil and tomatoes can make for a refreshing stuffing alternative.
Cost Breakdown
This stuffed pork loin recipe is budget-friendly, with an estimated cost of around $15-$20 for the whole dish, depending on local prices and ingredient choices. Using bulk herbs and seasonal vegetables can help keep costs down. Each serving comes in at approximately $3-$4, making it a great option for family meals.
Kitchen Hacks
- To easily peel garlic, crush the cloves slightly with the flat side of a knife before peeling.
- Use kitchen twine to tie the stuffed pork loin securely, ensuring the stuffing stays intact during cooking.
- To quickly chop herbs, use kitchen scissors instead of a knife for faster prep.
Recipe FAQs
- Can I use a different cut of meat? Yes, you can substitute pork tenderloin or chicken breasts, but cooking times may vary.
- How can I tell when the pork is done? A meat thermometer is the best way to check for doneness; look for 145°F (63°C).
- Can I make this without stuffing? Yes, you can roast the pork loin plain or with a simple herb rub for flavor.
Stuffed Pork Loin
This Stuffed Pork Loin recipe takes the classic roast to a whole new level, showcasing a beautiful pork loin rolled and filled with a savory mixture of herbs, breadcrumbs, and vegetables.
Ingredients
- 2-3 lb pork loin
- 1 cup breadcrumbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup spinach, chopped
- ½ cup mushrooms, chopped
- 2 eggs, beaten
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- Butterfly the pork loin by making a lengthwise cut down the middle, being careful not to cut all the way through.
- In a skillet, heat a tablespoon of olive oil over medium heat. Sauté the onion and garlic until translucent.
- Add the chopped mushrooms and spinach to the skillet, cooking until the spinach wilts. Remove from heat.
- In a large bowl, combine the sautéed vegetables with breadcrumbs, beaten eggs, herbs, salt, and pepper. Mix well.
- Spread the stuffing evenly over the opened pork loin, then roll it up tightly, securing with kitchen twine.
- Place the rolled pork in a roasting pan, drizzle with olive oil, and season the outside with salt and pepper.
- Roast in the preheated oven for about 1 hour, or until the internal temperature reaches 145°F (63°C).
- Remove from the oven and let rest for at least 10 minutes before slicing.10. Serve and enjoy!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 752Total Fat 34gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 18gCholesterol 319mgSodium 326mgCarbohydrates 12gFiber 2gSugar 2gProtein 94g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Making this stuffed pork loin recipe will not only impress your family and friends but also provide a comforting, hearty meal that’s perfect for any occasion. With its versatility and flavor, this dish will undoubtedly become a favorite in your cooking repertoire. Happy cooking!
