18 Delicious Stuffed Pork Loin Recipes for Every Occasion

Kickstart your culinary adventure with our roundup of 18 Delicious Stuffed Pork Loin Recipes for Every Occasion! Whether you’re planning a cozy family dinner, a festive holiday feast, or simply craving some comfort food with a twist, we’ve got you covered. Each recipe is a treasure trove of flavors waiting to elevate your meal. So, grab your apron, and let’s dive into these mouthwatering creations that promise to impress!

Apple and Sage Stuffed Pork Loin

Diving into the heart of comfort food, I stumbled upon a recipe that’s become a staple in my kitchen, especially when I’m looking to impress. It’s a dish that balances the sweetness of apples with the earthy tones of sage, all wrapped up in a juicy pork loin. Perfect for a cozy dinner or a special occasion, it’s surprisingly simple to make.

Ingredients

• Pork loin – 2 lbs
• Apple – 1, diced
• Fresh sage – 2 tbsp, chopped
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C). A properly heated oven ensures even cooking.
2. Butterfly the pork loin by making a lengthwise cut down the center, being careful not to cut all the way through. This creates a pocket for the stuffing.
3. In a bowl, mix the diced apple and chopped sage. Stuffing the pork loin evenly distributes the flavors.
4. Season the inside of the pork loin with salt and black pepper. Seasoning before stuffing enhances the meat’s flavor.
5. Roll the pork loin tightly and secure with kitchen twine at 1-inch intervals. This keeps the stuffing inside during cooking.
6. Heat olive oil in an oven-proof skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 2 minutes per side. Searing locks in the juices.
7. Transfer the skillet to the oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C). Using a meat thermometer ensures perfect doneness.
8. Let the pork loin rest for 10 minutes before slicing. Resting allows the juices to redistribute.

The pork loin comes out incredibly tender, with the apple and sage stuffing adding a burst of flavor in every bite. Serve it sliced over a bed of roasted vegetables for a complete meal that’s as beautiful as it is delicious.

Spinach and Feta Stuffed Pork Loin

Back when I first stumbled upon the idea of stuffing pork loin with spinach and feta, I was skeptical. But let me tell you, the combination of juicy pork, creamy feta, and earthy spinach is a game-changer for weeknight dinners.

Ingredients

• Pork loin – 2 lbs
• Spinach – 2 cups, chopped
• Feta cheese – 1 cup, crumbled
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Butterfly the pork loin by making a lengthwise cut down the center, being careful not to cut all the way through.
3. In a bowl, mix together the chopped spinach, crumbled feta, minced garlic, 1 tbsp of olive oil, salt, and black pepper.
4. Spread the spinach and feta mixture evenly over the inside of the butterflied pork loin.
5. Roll the pork loin tightly around the filling and secure with kitchen twine at 1-inch intervals.
6. Heat the remaining 1 tbsp of olive oil in a large oven-proof skillet over medium-high heat.
7. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
8. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
9. Let the pork loin rest for 10 minutes before slicing.

Creating this dish is simpler than you might think, and the payoff is huge. The pork loin comes out incredibly tender, with the feta adding a salty punch that contrasts beautifully with the spinach. For a stunning presentation, serve it atop a bed of roasted vegetables or alongside a crisp salad.

Mushroom and Swiss Stuffed Pork Loin

Kind of like that one time I tried to impress my in-laws with a fancy dinner, this Mushroom and Swiss Stuffed Pork Loin is a showstopper that’s surprisingly simple to make. It’s the perfect blend of earthy mushrooms and creamy Swiss cheese, all wrapped up in a juicy pork loin that’ll have everyone asking for seconds.

Ingredients

• Pork loin – 1 (2-pound)
• Mushrooms – 1 cup, finely chopped
• Swiss cheese – 1/2 cup, shredded
• Salt – 1 tsp
• Black pepper – 1/2 tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Butterfly the pork loin by making a lengthwise cut down the center, being careful not to cut all the way through.
3. Season the inside of the pork loin with 1/2 tsp salt and 1/4 tsp black pepper.
4. In a skillet over medium heat, heat 1 tbsp olive oil and sauté the mushrooms until they’re soft and all the liquid has evaporated, about 5 minutes.
5. Spread the sautéed mushrooms evenly over the inside of the pork loin, then sprinkle the shredded Swiss cheese on top.
6. Roll the pork loin tightly and secure with kitchen twine at 1-inch intervals.
7. Season the outside of the pork loin with the remaining salt and pepper.
8. In the same skillet, heat the remaining olive oil over medium-high heat and sear the pork loin on all sides until golden brown, about 2 minutes per side.
9. Transfer the pork loin to a baking dish and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
10. Let the pork loin rest for 10 minutes before slicing to allow the juices to redistribute.

Every bite of this stuffed pork loin is a delightful mix of tender meat, savory mushrooms, and melted cheese. Serve it sliced atop a bed of roasted vegetables or alongside a crisp salad for a meal that’s as beautiful as it is delicious.

Blue Cheese and Walnut Stuffed Pork Loin

Delicious doesn’t even begin to cover this Blue Cheese and Walnut Stuffed Pork Loin. I stumbled upon this recipe during a cozy winter dinner party, and it’s been a showstopper ever since. The combination of creamy blue cheese and crunchy walnuts wrapped in tender pork is a game-changer.

Ingredients

• Pork loin – 2 lbs
• Blue cheese – ½ cup
• Walnuts – ¼ cup, chopped
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C). Tip: Always preheat your oven for at least 10 minutes to ensure even cooking.
2. Butterfly the pork loin by making a lengthwise cut down the center, being careful not to cut all the way through. Tip: Use a sharp knife for a clean cut and lay the pork loin flat for easier stuffing.
3. In a small bowl, mix the blue cheese and chopped walnuts. Spread this mixture evenly over the butterflied pork loin.
4. Roll the pork loin tightly around the filling and secure with kitchen twine at 1-inch intervals. Tip: Tying the pork loin ensures the filling stays inside and cooks evenly.
5. Season the outside of the pork loin with salt and black pepper.
6. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
7. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
8. Let the pork loin rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful dish.

Now, the moment you’ve been waiting for. The pork loin is juicy and tender, with a rich and tangy blue cheese filling that’s perfectly complemented by the crunch of walnuts. Serve it sliced over a bed of arugula for a fresh contrast, or alongside roasted potatoes for a hearty meal.

Apricot and Almond Stuffed Pork Loin

Nothing beats the joy of discovering a recipe that’s as delightful to prepare as it is to eat. That’s exactly how I felt when I first tried making an apricot and almond stuffed pork loin. It’s a dish that brings a sweet and nutty twist to your dinner table, perfect for those evenings when you’re looking to impress without spending hours in the kitchen.

Ingredients

• Pork loin – 1 (2-pound)
• Dried apricots – ½ cup
• Almonds – ¼ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C). A properly heated oven ensures even cooking.
2. Butterfly the pork loin by making a lengthwise cut down the center, without cutting all the way through, and open it like a book. Tip: Use a sharp knife for a clean cut.
3. Chop the dried apricots and almonds into small pieces and mix them in a bowl. This mixture will be your stuffing.
4. Season the inside of the pork loin with half the salt and pepper, then spread the apricot and almond mixture evenly over it.
5. Roll the pork loin tightly and secure it with kitchen twine at 1-inch intervals. This keeps the stuffing inside during cooking.
6. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 2 minutes per side. Searing locks in the juices.
7. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C). Tip: Use a meat thermometer for accuracy.
8. Let the pork loin rest for 10 minutes before slicing. This allows the juices to redistribute.

Unbelievably tender and bursting with flavors, this pork loin is a showstopper. The apricots add a subtle sweetness, while the almonds provide a satisfying crunch. Serve it with a side of roasted vegetables or a fresh salad for a complete meal that’s sure to delight.

Garlic and Herb Stuffed Pork Loin

Garlic and herb stuffed pork loin is one of those dishes that feels like a special occasion every time I make it, yet it’s surprisingly simple to pull off. I remember the first time I tried it; the aroma of garlic and herbs filling the kitchen was absolutely irresistible, and the juicy, flavorful pork was a hit with everyone at the table.

Ingredients

• Pork loin – 2 lbs
• Garlic – 4 cloves, minced
• Fresh rosemary – 2 tbsp, chopped
• Fresh thyme – 2 tbsp, chopped
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Using a sharp knife, make a lengthwise cut down the center of the pork loin, being careful not to cut all the way through, to create a pocket.
3. In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper.
4. Spread the garlic and herb mixture evenly inside the pocket of the pork loin.
5. Secure the opening with kitchen twine or toothpicks to keep the stuffing inside.
6. Place the pork loin on a baking tray and roast in the preheated oven for 45-50 minutes, or until the internal temperature reaches 145°F (63°C).
7. Let the pork loin rest for 10 minutes before slicing to allow the juices to redistribute.

My favorite part about this dish is how the garlic and herbs infuse the pork with so much flavor, creating a moist and tender center with a beautifully browned exterior. Serve it sliced with a side of roasted vegetables or over a bed of creamy mashed potatoes for a complete meal that’s sure to impress.

Sun-Dried Tomato and Basil Stuffed Pork Loin

Perfect for a summer dinner party, this Sun-Dried Tomato and Basil Stuffed Pork Loin is a dish that never fails to impress. I remember the first time I made it, the aroma filling the kitchen was absolutely irresistible, and the compliments from my guests made all the effort worth it.

Ingredients

• Pork loin – 1 (3-pound)
• Sun-dried tomatoes – ½ cup
• Fresh basil leaves – ¼ cup
• Garlic – 2 cloves
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Using a sharp knife, make a lengthwise cut down the center of the pork loin, being careful not to cut all the way through, to create a pocket.
3. Finely chop the sun-dried tomatoes, basil, and garlic. Mix them in a small bowl with 1 tbsp of olive oil, salt, and pepper.
4. Stuff the pork loin pocket with the sun-dried tomato and basil mixture. Use kitchen twine to tie the loin at 1-inch intervals to keep the stuffing inside.
5. Rub the outside of the pork loin with the remaining 1 tbsp of olive oil and season with a pinch of salt and pepper.
6. Place the pork loin on a rack in a roasting pan and roast in the preheated oven for about 1 hour, or until the internal temperature reaches 145°F (63°C).
7. Let the pork loin rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful dish.

Lusciously tender with a burst of flavor from the sun-dried tomatoes and basil, this pork loin is a showstopper. Serve it sliced on a platter with roasted vegetables for a colorful and delicious meal that’s sure to delight.

Parmesan and Prosciutto Stuffed Pork Loin

Unbelievably, the first time I tried making a stuffed pork loin, I was convinced it was a dish reserved for fancy dinner parties. But here I am, years later, whipping it up for weeknight dinners because it’s surprisingly simple and always impresses.

Ingredients

• Pork loin – 1 (2-3 lbs)
• Prosciutto – 4 slices
• Parmesan cheese – ½ cup, grated
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Lay the pork loin flat on a cutting board and make a lengthwise cut down the center, being careful not to cut all the way through, to create a pocket.
3. Layer the prosciutto slices inside the pocket, followed by the grated Parmesan cheese.
4. Season the outside of the pork loin with salt, black pepper, and garlic powder.
5. Heat olive oil in a large oven-safe skillet over medium-high heat.
6. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
7. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
8. Let the pork loin rest for 5 minutes before slicing to allow the juices to redistribute.

Just like that, you’ve got a juicy, flavorful pork loin with a crispy exterior and a melt-in-your-mouth cheesy, prosciutto-filled center. Serve it sliced over a bed of arugula for a light meal or alongside roasted potatoes for something more hearty.

Cranberry and Brie Stuffed Pork Loin

This past weekend, I found myself staring at a beautiful pork loin in my fridge, wondering how to turn it into something extraordinary. That’s when the idea of stuffing it with cranberry and brie came to mind, a combination that never fails to impress.

Ingredients

• Pork loin – 1 (about 2 lbs)
• Cranberry sauce – ½ cup
• Brie cheese – 4 oz, sliced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Lay the pork loin flat on a cutting board and make a lengthwise cut down the center, being careful not to cut all the way through, to create a pocket.
3. Season the inside of the pocket with salt and black pepper.
4. Spread the cranberry sauce evenly inside the pocket, then layer the brie slices on top.
5. Secure the opening with toothpicks or kitchen twine to keep the stuffing inside.
6. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
7. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
8. Let the pork loin rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful dish.

For a stunning presentation, serve the sliced pork loin on a bed of arugula with a drizzle of balsamic glaze. The contrast of the juicy pork, creamy brie, and tart cranberry sauce is simply irresistible.

Pesto and Mozzarella Stuffed Pork Loin

After a long day of experimenting in the kitchen, I stumbled upon a combination that’s now a staple in my home—Pesto and Mozzarella Stuffed Pork Loin. It’s the perfect blend of juicy, cheesy, and herby goodness that never fails to impress.

Ingredients

• Pork loin – 2 lbs
• Pesto – ½ cup
• Mozzarella cheese – 1 cup, shredded
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Lay the pork loin flat on a cutting board and make a lengthwise cut down the center, being careful not to cut all the way through.
3. Spread the pesto evenly inside the cut you made. Tip: Use the back of a spoon for an even layer.
4. Sprinkle the shredded mozzarella cheese over the pesto.
5. Season the outside of the pork loin with salt and black pepper.
6. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the pork loin on all sides until golden brown, about 2-3 minutes per side. Tip: Searing locks in the juices.
7. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C). Tip: Use a meat thermometer for accuracy.
8. Remove from the oven and let it rest for 5 minutes before slicing.

Just imagine slicing into this pork loin to reveal a gooey, cheesy center surrounded by the vibrant green of pesto. Serve it alongside a crisp salad or roasted vegetables for a meal that’s as beautiful as it is delicious.

Caramelized Onion and Gorgonzola Stuffed Pork Loin

Craving something decadent yet surprisingly simple to whip up? I stumbled upon this Caramelized Onion and Gorgonzola Stuffed Pork Loin recipe during a chilly evening when comfort food was all I could think about. It’s become a staple in my kitchen for its rich flavors and the wow factor it brings to the table.

Ingredients

• Pork loin – 2 lbs
• Onions – 2 large, thinly sliced
• Gorgonzola cheese – ½ cup, crumbled
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Thyme – 1 tsp, dried

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the pork loin.
2. Heat olive oil in a large skillet over medium heat. Add the thinly sliced onions, stirring occasionally, until they are golden brown and caramelized, about 20 minutes. Tip: A pinch of salt helps the onions release their moisture and caramelize faster.
3. While the onions cook, prepare the pork loin by making a lengthwise cut down the center, being careful not to cut all the way through, creating a pocket for the stuffing.
4. Once the onions are caramelized, remove them from the heat and let them cool slightly. Mix in the crumbled Gorgonzola cheese, salt, black pepper, and thyme.
5. Stuff the pork loin pocket with the onion and cheese mixture, then secure the opening with toothpicks or kitchen twine to keep the stuffing inside during cooking.
6. Season the outside of the pork loin with salt and pepper, then place it in a roasting pan. Roast in the preheated oven for about 45 minutes, or until the internal temperature reaches 145°F (63°C). Tip: Letting the pork rest for 10 minutes after roasting ensures juicy, tender meat.
7. Serve the pork loin sliced, showcasing the beautiful swirl of caramelized onions and melted Gorgonzola. Tip: Pair with a crisp apple salad to balance the richness of the dish.

Out of the oven, this pork loin is a masterpiece of textures and flavors—the creamy, tangy Gorgonzola perfectly complements the sweet onions, while the pork remains succulent. For an extra touch of elegance, drizzle with a balsamic reduction right before serving.

Fig and Goat Cheese Stuffed Pork Loin

Over the weekend, I found myself staring at a beautiful pork loin in the fridge, wondering how to turn it into something extraordinary. That’s when I remembered the jar of fig jam and the creamy goat cheese sitting in my pantry—ingredients that scream elegance and comfort in every bite.

Ingredients

• Pork loin – 1 (2-pound)
• Fig jam – ½ cup
• Goat cheese – 4 oz
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C). A properly heated oven ensures even cooking.
2. Lay the pork loin flat on a cutting board. Using a sharp knife, make a lengthwise cut down the center, being careful not to cut all the way through. This creates a pocket for the stuffing.
3. Spread the fig jam evenly inside the pocket. The sweetness of the jam balances the savory flavors beautifully.
4. Crumble the goat cheese over the fig jam. Goat cheese adds a tangy depth that complements the figs.
5. Season the outside of the pork loin with salt and black pepper. This enhances the natural flavors of the meat.
6. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 2 minutes per side. Searing locks in the juices.
7. Transfer the skillet to the preheated oven. Roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
8. Remove from the oven and let rest for 10 minutes before slicing. Resting allows the juices to redistribute.

Succulent and flavorful, this stuffed pork loin is a showstopper. The combination of sweet fig jam and creamy goat cheese melts into the pork, creating a dish that’s both rich and balanced. Serve it with a side of roasted vegetables or a crisp salad for a complete meal.

Bacon and Cheddar Stuffed Pork Loin

Remember the first time I tried stuffing a pork loin? It was a game-changer in my kitchen. The combination of crispy bacon and melted cheddar stuffed inside a juicy pork loin is something I now crave regularly, especially when I want to impress at dinner parties.

Ingredients

• Pork loin – 1 (2-pound)
• Bacon – 6 slices
• Cheddar cheese – 1 cup, shredded
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C). A properly heated oven ensures even cooking.
2. Lay the pork loin flat on a cutting board. Using a sharp knife, make a lengthwise cut down the center, being careful not to cut all the way through, to create a pocket. Tip: Place the pork loin in the freezer for 15 minutes before cutting to make it easier.
3. Season the inside of the pocket with salt and black pepper.
4. Layer the bacon slices inside the pocket, followed by the shredded cheddar cheese.
5. Secure the opening with toothpicks or kitchen twine to keep the stuffing inside while cooking.
6. Heat olive oil in an oven-proof skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side. This step locks in the juices.
7. Transfer the skillet to the preheated oven. Roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C). Tip: Use a meat thermometer for accuracy.
8. Let the pork loin rest for 10 minutes before slicing. This allows the juices to redistribute.

Just imagine slicing into that pork loin to reveal the gooey cheddar and crispy bacon. The contrast between the tender meat and the savory stuffing is unforgettable. Serve it with a side of roasted vegetables or a fresh salad for a complete meal that’s sure to wow.

Peach and Pecan Stuffed Pork Loin

Perfectly ripe peaches and crunchy pecans come together in this stunning stuffed pork loin that’s sure to impress at any dinner table. I remember the first time I tried this combination; it was a happy accident during a summer BBQ, and now it’s a staple in my recipe collection.

Ingredients

• Pork loin – 1 (3-pound)
• Peaches – 2, diced
• Pecans – ½ cup, chopped
• Brown sugar – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Butterfly the pork loin by making a lengthwise cut down the center, being careful not to cut all the way through.
3. In a bowl, mix diced peaches, chopped pecans, brown sugar, salt, and black pepper.
4. Spread the peach and pecan mixture evenly over the inside of the butterflied pork loin.
5. Roll the pork loin tightly and secure with kitchen twine at 1-inch intervals.
6. Heat olive oil in a large oven-proof skillet over medium-high heat.
7. Sear the pork loin on all sides until golden brown, about 2 minutes per side.
8. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
9. Let the pork loin rest for 10 minutes before slicing to allow the juices to redistribute.

The juicy peaches and crunchy pecans create a delightful contrast with the tender pork, making every bite a perfect balance of sweet and savory. Serve it sliced on a platter with a drizzle of the pan juices for an elegant presentation.

Rosemary and Garlic Stuffed Pork Loin

Remember the first time I tried making a stuffed pork loin, I was intimidated by the thought of butterflying the meat, but trust me, it’s easier than it looks and so worth the effort. This Rosemary and Garlic Stuffed Pork Loin has become a staple in my kitchen, especially when I want to impress guests without spending all day cooking.

Ingredients

• Pork loin – 1 (3-pound)
• Fresh rosemary – 2 tbsp, chopped
• Garlic – 4 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Butterfly the pork loin by making a lengthwise cut down the center, being careful not to cut all the way through. Open it like a book.
3. In a small bowl, mix together the rosemary, garlic, olive oil, salt, and pepper.
4. Spread the mixture evenly over the inside of the butterflied pork loin.
5. Roll the pork loin tightly and secure with kitchen twine at 1-inch intervals.
6. Place the rolled pork loin on a rack in a roasting pan, seam side down.
7. Roast in the preheated oven for about 1 hour, or until the internal temperature reaches 145°F (63°C).
8. Let the pork loin rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful dish.

My favorite part about this dish is the crispy, herby crust that forms on the outside, while the inside remains tender and juicy. Serve it with a side of roasted vegetables or a fresh salad for a complete meal that’s sure to delight.

Chorizo and Manchego Stuffed Pork Loin

Now, let me tell you about a dish that’s become a staple in my kitchen, especially when I’m looking to impress. It’s a beautiful blend of smoky, spicy, and creamy flavors that come together in a way that’s just unforgettable. I remember the first time I made it, my kitchen smelled like a Spanish taverna, and I knew I had stumbled upon something special.

Ingredients

• Pork loin – 2 lbs
• Chorizo – ½ cup, diced
• Manchego cheese – ½ cup, shredded
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Butterfly the pork loin by making a lengthwise cut down the center, being careful not to cut all the way through.
3. Open the pork loin like a book and season both sides with salt and black pepper.
4. Spread the diced chorizo evenly over one side of the pork loin.
5. Sprinkle the shredded Manchego cheese over the chorizo.
6. Roll the pork loin tightly and secure with kitchen twine at 1-inch intervals.
7. Heat olive oil in a large oven-proof skillet over medium-high heat.
8. Sear the pork loin on all sides until golden brown, about 2 minutes per side.
9. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
10. Let the pork loin rest for 10 minutes before slicing.

Zesty and rich, this dish is a showstopper with its juicy interior and crispy exterior. Serve it sliced over a bed of roasted vegetables or alongside a simple salad for a meal that’s as beautiful as it is delicious.

Sweet Potato and Marshmallow Stuffed Pork Loin

How many times have you stared into your fridge, wondering how to turn those sweet potatoes into something extraordinary? I was in the same boat until I stumbled upon this game-changing recipe that combines the earthy sweetness of sweet potatoes with the gooey goodness of marshmallows, all wrapped up in a succulent pork loin. It’s a dish that’s as fun to make as it is to eat, and trust me, it’s a crowd-pleaser.

Ingredients

• Pork loin – 1 (about 2 lbs)
• Sweet potatoes – 2 cups, mashed
• Marshmallows – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C). A properly heated oven ensures your pork loin cooks evenly.
2. Butterfly the pork loin by making a lengthwise cut down the center, being careful not to cut all the way through. This creates a pocket for the stuffing.
3. Season the inside of the pork loin with salt and black pepper. This simple step enhances the flavor of every bite.
4. Spread the mashed sweet potatoes evenly inside the pork loin. For an extra layer of flavor, you can mix a pinch of cinnamon into the sweet potatoes.
5. Place marshmallows on top of the sweet potatoes. They’ll melt into a sweet, sticky glaze as the pork cooks.
6. Roll the pork loin tightly and secure with kitchen twine at 1-inch intervals. This keeps the stuffing inside and ensures even cooking.
7. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 2 minutes per side. Searing locks in the juices.
8. Transfer the skillet to the oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C). Let it rest for 10 minutes before slicing.

Delight in the contrast of textures, from the crispy exterior of the pork to the soft, sweet interior. Serve it sliced on a platter for a stunning centerpiece, or pair it with a crisp green salad to cut through the richness.

Jalapeno and Cream Cheese Stuffed Pork Loin

Goodness, have I got a treat for you today! This Jalapeno and Cream Cheese Stuffed Pork Loin is a game-changer for weeknight dinners, blending spicy, creamy, and savory flavors in every bite. I remember the first time I made this; my kitchen smelled like a gourmet restaurant, and my family couldn’t get enough.

Ingredients

• Pork loin – 1 (2-3 lbs)
• Cream cheese – 8 oz
• Jalapenos – 2, seeded and diced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Lay the pork loin flat on a cutting board and make a lengthwise cut down the center, being careful not to cut all the way through, to create a pocket.
3. In a bowl, mix the cream cheese and diced jalapenos until well combined.
4. Spread the cream cheese mixture evenly inside the pocket of the pork loin.
5. Season the outside of the pork loin with salt and black pepper.
6. Heat olive oil in a large oven-safe skillet over medium-high heat.
7. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
8. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
9. Remove from the oven and let rest for 5 minutes before slicing.

Wow, the contrast between the spicy jalapenos and the creamy cheese stuffed inside the juicy pork loin is absolutely divine. Serve it sliced over a bed of roasted vegetables or alongside a crisp salad for a meal that’s as beautiful as it is delicious.

Conclusion

Stuffed pork loin recipes offer a world of flavors to explore, perfect for any gathering or cozy family dinner. We’ve shared 18 mouthwatering options to inspire your next meal. Don’t hesitate to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos