Stuffed Pork Loin Recipe: Elegant & Delicious

If you’re looking to impress your guests or treat your family to something extraordinary, a Stuffed Pork Loin is the perfect choice. This recipe features a tender, juicy pork loin filled with a flavorful stuffing that pairs wonderfully with the natural taste of the meat. The combination of savory herbs, garlic, and breadcrumbs creates a delicious filling that enhances the pork’s flavor, while roasting the loin seals in the juices. Whether you’re preparing a holiday meal, a special dinner, or just want to try something new, this stuffed pork loin is sure to become a family favorite.

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Why You’ll Love Stuffed Pork Loin

Stuffed pork loin is a true showstopper. The crispy, golden-brown exterior gives way to tender, juicy meat on the inside, and the stuffing adds an extra layer of flavor and texture. It’s a dish that looks impressive but is surprisingly simple to make. With a few basic ingredients and some careful preparation, you can create a meal that feels both special and comforting.

This dish is also highly customizable. You can easily adjust the stuffing to your taste, whether you prefer a classic breadcrumb filling or something more unique, like sausage or spinach.

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Ingredients

Here’s what you’ll need to make this juicy and flavorful stuffed pork loin:

For the Pork:

• 1 (4-5 lb) pork loin (bone-in or boneless)
• 2 tablespoons olive oil (for searing and roasting)
• Salt and pepper, to taste
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
• 2 cloves garlic, minced
• 1 cup white wine (optional, for deglazing the pan)

For the Stuffing:

• 2 cups breadcrumbs (preferably stale or day-old)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil (for sautéing the vegetables)
• 1 cup fresh spinach, chopped (optional, for extra color and flavor)
• 1/2 cup dried cranberries or raisins (optional, for a sweet touch)
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/2 cup chicken broth (or vegetable broth for a lighter flavor)
• 1 large egg, beaten (to help bind the stuffing)

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How to Make Stuffed Pork Loin

While the stuffed pork loin may look fancy, it’s quite easy to prepare and is well worth the effort. Here’s how to make it:

1. Prepare the Pork Loin

• If you’re using a boneless pork loin, carefully slice the loin lengthwise, leaving about 1 inch on either side. This creates a large, flat piece of meat. If you’re using a bone-in pork loin, you’ll need to carefully cut along the ribs to create the same flat surface. If you’re not comfortable doing this, ask your butcher to butterfly the pork loin for you.
• Lay the pork loin flat, season it generously with salt, pepper, rosemary, thyme, and minced garlic. This will give the meat great flavor while it cooks.

2. Make the Stuffing

• Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, cooking for 2-3 minutes until softened and fragrant.
• If using spinach, add the chopped spinach to the pan and cook for another 2 minutes, until wilted. You can also use other vegetables like mushrooms or bell peppers if you prefer.
• Add the breadcrumbs to the pan, stirring to combine with the onions, garlic, and spinach. Toast the breadcrumbs for a few minutes until golden brown.
• Stir in the dried cranberries (if using), Parmesan cheese, sage, thyme, salt, and pepper. Add the chicken broth gradually, stirring until the mixture becomes moist but not soggy. Finally, beat in the egg to bind the mixture together. Set aside to cool slightly.

3. Stuff the Pork Loin

• Spread the stuffing mixture evenly across the flat surface of the prepared pork loin. Be sure to leave a small border around the edges so the stuffing doesn’t spill out while cooking.
• Roll the pork loin up tightly, securing the ends with kitchen twine to hold the stuffing inside. If you used a bone-in loin, tie it securely along the length to keep the stuffing in place.

4. Sear and Roast

• Preheat your oven to 375°F (190°C).
• Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Once hot, carefully place the rolled pork loin in the skillet and sear all sides for about 3-4 minutes until golden brown.
• Once seared, transfer the skillet to the preheated oven and roast for 40-50 minutes, or until the internal temperature of the pork reaches 145°F (63°C). If you’d like, you can deglaze the pan with white wine to create a flavorful sauce while it roasts, but this step is optional.

5. Rest and Slice

• Once the pork is done roasting, remove it from the oven and let it rest for about 10 minutes before slicing. This allows the juices to redistribute, ensuring that the pork remains tender and juicy.
• Slice the pork into thick rounds and serve with the stuffing. You can drizzle the pan drippings over the slices for extra flavor.

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Pro Tips

1. Use Stale Bread for the Stuffing: Day-old bread works best for stuffing as it absorbs the liquid better than fresh bread. You can also use a mix of different types of bread for added flavor.
2. Tie the Pork Loin Tightly: When rolling the pork loin, make sure to tie it tightly with kitchen twine so the stuffing stays inside. If the roast feels loose, the stuffing could spill out during cooking.
3. Don’t Skip the Searing: Searing the pork loin before roasting it creates a beautiful golden crust and locks in the juices, keeping the meat tender. This step is key to achieving the perfect pork loin.
4. Rest the Meat: Let the pork rest before slicing to ensure that the juices stay in the meat and don’t run out when you cut it.
5. Customize the Stuffing: You can swap out ingredients in the stuffing to suit your preferences. Add sausage for extra richness, or use apple and sage for a more autumnal flavor.

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How to Serve

Stuffed pork loin makes a wonderful main dish for any occasion. Here are some serving suggestions:

• Side Dishes: Pair it with roasted vegetables (like carrots, Brussels sprouts, or sweet potatoes), mashed potatoes, or a light salad.
• Sauces: Serve with a simple pan gravy made from the drippings, or a tangy apple sauce to complement the pork.
• Wine Pairing: A medium-bodied red wine like Pinot Noir or Zinfandel pairs beautifully with the rich, savory flavors of the pork loin.

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Nutritional Information (Per Serving)

Here’s an approximate breakdown for one serving of stuffed pork loin (based on 8 servings):

• Calories: 400-450 (depending on the stuffing ingredients and portion size)
• Protein: 35-40g (pork is a great source of lean protein)
• Fat: 20-25g (most of the fat comes from the pork and olive oil)
• Carbohydrates: 15-20g (mostly from the breadcrumbs and cranberries)
• Fiber: 2-3g (from the vegetables and breadcrumbs)

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Storage and Reheating Tips

• Storing: Store any leftover stuffed pork loin in an airtight container in the fridge for up to 3-4 days.
• Reheating: To reheat, place the slices of pork loin in a covered dish and heat in the oven at 300°F (150°C) until warmed through, or in the microwave for individual portions.
• Freezing: You can freeze leftover pork loin (without stuffing) for up to 3 months. Let it cool completely before wrapping it tightly in plastic wrap and aluminum foil.

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Conclusion

Stuffed pork loin is an elegant and delicious dish that’s surprisingly easy to prepare. With its perfectly seasoned stuffing and tender, juicy pork, it’s a meal that’s sure to wow your guests or make any occasion feel special. Whether you’re celebrating a holiday or just enjoying a nice family dinner, this recipe is bound to impress. Enjoy every bite!