There’s something so satisfying about pulling a beautifully roasted stuffed pork loin out of the oven. It’s that moment when the house fills with the aroma of garlic, herbs, and rich pork fat crisping up on top. This is the dish I make when I want everyone at the table to fall silent in awe—before they immediately ask for seconds.

This stuffed pork loin is one of my favorite “showstopper” roasts for a special Sunday dinner, a small holiday gathering, or even just to make a random weeknight feel extra special. It’s easier than it looks, and the best part is you can switch up the filling to suit your mood or whatever you have on hand.

Why This Roast Always Gets Compliments

What I love about stuffed pork loin is how flexible and reliable it is. The pork itself is a mild canvas, just waiting to soak up the flavors you choose. I often make mine with sautéed onions, mushrooms, garlic, spinach, apples, walnuts, and a sprinkle of cheese for richness.

But it’s not just about the ingredients. It’s the process of butterflying the meat, pounding it out so it cooks evenly, and layering the stuffing so every bite is balanced. I’ve found that this is one of those meals that makes people feel truly cared for.

Plus, you can prep parts ahead, and even leftovers are fantastic. Cold slices in a sandwich with mustard? Incredible.

My Hands-On Tips for Stress-Free Cooking

I’ve cooked stuffed pork loin many times, and here are a few things I’ve learned along the way:

• Use a roasting rack if you have one. If you don’t, I lay the pork on thick slices of onion to lift it off the pan and keep it juicy. The onions caramelize underneath and are great for snacking while you clean up.
• Line your roasting pan with foil. Trust me on this. It makes cleanup so much easier.
• Cheese or no cheese? I love a bit of shredded cheddar or a nutty Mexican blend inside, but it’s optional. You can skip it or use whatever you have.
• Add bacon if you’re feeling indulgent. Sometimes I fry a few strips, crumble them, and add them to the stuffing before the apples. It’s outrageously good.
• No breadcrumbs means it’s gluten-free. And if you leave out the cheese, it’s Whole30-friendly too.
• Mind your onion size. A big onion will overpower the filling. I usually use half a large one or a whole small one.
• Multi-task while cooking. I chop mushrooms and garlic while the onion softens. It keeps things moving.
• Tenderloin alternative. If you’re using pork tenderloin instead of loin roast, watch the internal temperature—it cooks faster.
• Butterflying the meat. Don’t rush. Use a sharp knife, keep it level, and stop about an inch from the edge so it opens like a book.
• Pound it even. This step is crucial. Otherwise, one side might dry out before the other cooks through. I cover it with plastic wrap to keep splatter to a minimum.
• Rolling vs. folding. I usually fold mine like a book and secure it with metal skewers. If you want a tighter roll, use kitchen twine.
• Check your thermometer placement. Avoid pushing it through the bottom or into the stuffing. I insert it from the side at the thickest part of the meat.

Let’s Get Cooking: Step-by-Step Guide

Prep Your Pan and Tools

First, line your roasting pan with foil and set up a rack. Grab your cutting board, sharp knife, large sauté pan, garlic press, and a meat tenderizer.

Gather the Ingredients

You’ll need:

• Boneless pork loin
• Onion
• Mushrooms
• Garlic
• Dijon mustard
• Walnuts
• Apple
• Fresh spinach
• Shredded cheese (optional)

Start with the Filling

1. Chop half a large onion (or a small one whole) into small pieces. Store the rest in the fridge for another recipe.
2. While the onion cooks, prep your other vegetables—peel and crush garlic, chop mushrooms and spinach.
3. Heat olive oil in a large pan over medium. Once shimmering, add onion. Cook until translucent, about 7 minutes.
4. Add crushed garlic, salt, and pepper. Stir for a minute until fragrant.
5. Stir in mushrooms and cook for 2 minutes.
6. Add chopped spinach and a pinch of ground thyme. Sauté until wilted. Set the pan aside to cool slightly.

Prepare the Pork

1. Unwrap the pork and pat it dry with paper towels.
2. Butterfly the loin by slicing horizontally, stopping an inch from the edge. Open it flat like a book.
3. Cover with plastic wrap and gently pound to even thickness. Don’t skip this—it ensures even cooking.
4. Season with salt, pepper, garlic powder, and spread Dijon mustard evenly over the surface.
5. Sprinkle shredded cheese if using.
6. Add chopped walnuts and diced apple for a bit of crunch and sweetness.
7. Spread the cooled vegetable mixture evenly on top.

Fold and Secure

Fold the pork back over the filling. I often use metal skewers, but twine works too if you want a neater cylinder shape.

Roast to Perfection

1. Place the pork on the rack in your prepared pan, fat side up.
2. Insert your meat thermometer at the thickest part.
3. Bake at 350°F for about 70–80 minutes, until the internal temperature reaches 145°F.

Ovens vary, so go by the thermometer. I like using a wireless probe so I don’t have to keep opening the oven.

Rest and Serve

When it’s done, tent it with foil and let it rest for at least 10 minutes. This helps the juices settle back in.

Then slice into thick rounds, letting the stuffing peek out proudly.

How I Love to Serve This

This roast pairs beautifully with creamy mashed potatoes or roasted root veggies. I sometimes serve it with a simple green salad dressed in lemon to cut through the richness.

If you’re feeding a crowd, a side of crusty bread to mop up the drippings is always appreciated.

Leftover Ideas

Leftover slices make fantastic sandwiches. I like mine on toasted sourdough with mustard and pickles. You can also dice the leftovers and stir them into pasta or rice for a quick second-day meal.

Store in an airtight container in the fridge for up to a week, or freeze for up to two months.

Yield: 12

Stuffed Pork Loin Roast

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There’s something truly special about bringing a beautifully stuffed pork loin to the table. This dish is the perfect centerpiece for a cozy family meal or a special gathering.

Prep Time 10 minutes

Cook Time 1 hour 12 minutes

Additional Time 10 minutes

Total Time 1 hour 32 minutes

Ingredients

For the Filling

• 2 tablespoons extra virgin olive oil
• 1 small onion (or ½ large), finely chopped
• 4 garlic cloves, crushed
• 6 baby portobello mushrooms, finely chopped
• 2 cups baby spinach, chopped
• 1 teaspoon sea salt
• ¼ teaspoon ground black pepper
• 1 teaspoon dried thyme
• ¼ large apple, diced small
• ½ cup walnuts, chopped
• ¼ cup shredded Mexican cheese

For the Pork

• 3.25 lb pork loin, patted dry
• ½ teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 tablespoon Dijon mustard

Instructions

1. Start with the Filling: Heat olive oil in a large skillet over medium heat. Add the chopped onions and sauté for about 7 minutes, stirring occasionally until soft and translucent.
   
2. Layer in Flavor: Stir in salt, pepper, and crushed garlic, letting it cook for another minute to release the aroma.
   
3. Add Vegetables: Toss in the mushrooms and cook for 2 minutes, then add spinach and thyme. Cook until the spinach wilts down, about a minute more. Remove from heat and set aside.
   
4. Prepare the Pork: Preheat your oven to 350°F (175°C). Place the pork loin on a cutting board. With a sharp knife, butterfly it by slicing horizontally through the middle, stopping about an inch from the edge. Open it like a book.
   
5. Even It Out: Cover the pork with plastic wrap and use a meat mallet to gently pound it into an even thickness. This helps it cook evenly.
   
6. Season & Spread: Sprinkle the pork with kosher salt and garlic powder. Spread Dijon mustard over the surface.
   
7. Stuff It: Layer on the cheese, walnuts, and diced apple, followed by the sautéed vegetable mixture.
   
8. Fold & Secure: Fold the pork back over like a book. Use kitchen twine or metal skewers to secure it so the filling stays tucked inside.
   
9. Roast It: Place the pork, fat-side up, on a roasting rack in a pan. Insert a meat thermometer into the center, avoiding the filling. Roast for 70–80 minutes, or until the internal temperature reaches 145°F (63°C).
   
10. Rest Before Serving: Tent the roast with foil and let it rest for at least 10 minutes before slicing. This helps the juices redistribute for maximum tenderness.

Notes

• No roasting rack? No problem – use a bed of onion slices to lift the meat off the pan base.
  
• For a smokier depth, try adding some crumbled cooked bacon to the stuffing.
  
• Skip the cheese for a dairy-free or Whole30 version.
  
• Make cleanup easier by lining your pan with foil.
  
• Leftovers store well in the fridge for up to a week or in the freezer for 2 months.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 313Total Fat 17gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 101mgSodium 334mgCarbohydrates 4gFiber 1gSugar 2gProtein 35g

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.

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Final Thoughts

This stuffed pork loin isn’t just a recipe—it’s an invitation to slow down, gather people you care about, and serve them something made with intention. The steps are simple, but the result feels like you’ve put your whole heart on the table.

Cook it once, and you’ll see why it’s one of my favorites.

Try other Pork Loin recipes:

• Slow Cooker BBQ Pulled Pork Tenderloin
• Instant Pot Pork Loin Roast
• Pork Loins in Mushroom Sauce