I can never resist a stuffed pork loin that slices into juicy spirals of savory filling and looks downright gorgeous on the platter. This one has “special occasion” written all over it, but still feels totally doable for dinner.

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I’m obsessed with stuffed pork loin because it feels a little fancy without acting precious. I love that first slice, when the juicy pork spirals open and shows off all that savory filling.

Mushrooms bring that deep, earthy bite I can’t get enough of, and Parmesan cheese adds the salty kick that keeps me going back for another forkful. And the pan juices?

I want every drop. This is the kind of dinner I get weirdly excited about before it even hits the table.

Big flavor. No fuss.

Just a seriously satisfying roast that makes me very happy to sit down.

Ingredients

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Pork loin is the hearty centerpiece, lean but still juicy when stuffed right.
Kosher salt wakes everything up, so the pork doesn’t taste flat.
Black pepper adds a little bite without taking over the filling.
Olive oil helps brown the veggies and keeps things from tasting dry.
Mushrooms bring savory depth, almost meaty, in the best cozy way.
Onion or shallots add sweetness and that “something smells amazing” base.
Garlic makes the stuffing bold, warm, and honestly hard to resist.
Spinach sneaks in greens, plus it keeps the filling soft and colorful.
Breadcrumbs or panko hold everything together with a light, tender texture.
Parmesan adds salty, nutty flavor that makes the stuffing feel richer.
Egg helps bind the filling, so it slices cleaner later.
Fresh herbs make it taste homemade, not like a boring roast.
Sun dried tomatoes add tangy little pops.
Basically, they’re worth it.
Dijon mustard gives the outside zip and helps balance the richness.
Broth and butter turn pan drippings into a quick, silky sauce.

Ingredient Quantities

3 to 4 pound boneless pork loin, butterflied and trimmed

1 teaspoon kosher salt, plus extra for seasoning

1 teaspoon freshly ground black pepper

2 tablespoons olive oil, divided

8 ounces mushrooms, finely chopped

1 small onion or 2 shallots, finely chopped (about 3/4 cup)

3 cloves garlic, minced

4 cups packed fresh spinach, chopped

1 cup fresh breadcrumbs or panko

1/2 cup grated Parmesan cheese

1 large egg, beaten

2 tablespoons chopped fresh parsley

1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme

1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary

1/4 cup sun dried tomatoes, drained and chopped (optional but recommended)

2 tablespoons Dijon mustard

1/2 cup low sodium chicken broth for pan sauce

2 tablespoons unsalted butter for finishing sauce

How to Make this

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1. Preheat oven to 400°F. Butterfly the pork loin if not already done by slicing horizontally almost through and opening it like a book, then pound to an even 1/2 inch thickness; season both sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add finely chopped mushrooms and the onion or shallots, cook until softened and most liquid has evaporated, about 6 to 8 minutes. Add minced garlic and cook 30 seconds more.

3. Add chopped spinach to the pan and cook until wilted, 1 to 2 minutes. Remove from heat and transfer to a bowl to cool slightly.

4. To the cooled vegetable mixture stir in breadcrumbs or panko, grated Parmesan, beaten egg, chopped parsley, thyme, rosemary, and chopped sun dried tomatoes. Adjust seasoning with a pinch of kosher salt and black pepper if needed.

5. Spread Dijon mustard evenly over the pounded pork loin. Spoon the filling down the center of the pork, leaving a 1 inch border. Roll the loin tightly from one long side to the other and secure with kitchen twine every 1 to 1 1/2 inches.

6. Heat the remaining 1 tablespoon olive oil in an ovenproof skillet over medium high heat. Season the outside of the tied roast with a little extra kosher salt and pepper. Sear the pork on all sides until golden brown, about 2 minutes per side.

7. Transfer the skillet to the preheated oven and roast until an instant read thermometer inserted into the center of the roll registers 145°F, about 20 to 30 minutes depending on thickness. Remove pork to a cutting board, tent loosely with foil and rest 10 minutes.

8. While pork rests, place the skillet with pan drippings over medium heat. Add 1/2 cup low sodium chicken broth, scraping up browned bits, and simmer 2 to 3 minutes to reduce slightly.

9. Whisk in 2 tablespoons unsalted butter off heat until glossy and the sauce is slightly thickened. Taste and adjust seasoning with salt and pepper as needed.

10. Remove twine, slice the pork loin into 1 inch thick rounds, arrange on a platter, and spoon the pan sauce over before serving.

Equipment Needed

1. Ovenproof skillet or cast iron pan
2. Cutting board
3. Chef s knife
4. Meat mallet or heavy rolling pin
5. Mixing bowl
6. Measuring spoons and measuring cups
7. Kitchen twine and butcher s twine scissors
8. Instant read thermometer
9. Tongs and a wooden spoon

FAQ

How do I keep the stuffing from falling out while roasting? Roll the butterflied pork tightly around the filling, secure with kitchen twine every 1 to 1 1/2 inches, and tuck the ends under; chilling the rolled loin 20 to 30 minutes before searing helps it hold its shape.

What internal temperature should I cook the pork to? Roast until the thickest part reaches 145°F, then tent with foil and rest 10 to 15 minutes; the temperature will rise a few degrees during resting and yield juicy pork.

Can I prepare this ahead of time? Yes. Assemble and tie the stuffed loin up to 24 hours ahead, refrigerate covered, then bring to room temperature 30 minutes before searing and roasting. Alternatively freeze wrapped, then thaw overnight in the fridge before cooking.

What good substitutions are there for spinach and mushrooms? Use kale or Swiss chard for the greens, and swap mushrooms for roasted bell peppers or finely chopped cooked zucchini if you prefer a milder flavor or to avoid earthy notes.

How do I make the pan sauce thicker or more flavorful? After removing the roast, deglaze the pan with the chicken broth, scrape up browned bits, reduce to concentrate flavor, then stir in the butter and, if you want a thicker sauce, whisk in 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer 1 to 2 minutes.

How long should I rest and slice the pork for best presentation? Rest the roast 10 to 15 minutes to retain juices, then slice into 3/4 inch to 1 inch thick rounds with a sharp knife for neat slices that reveal the stuffing.

STUFFED PORK LOIN Recipe Substitutions and Variations

Pork loin: boneless pork tenderloin or a boneless pork shoulder roast, adjusted cooking time for thickness
Mushrooms: finely chopped eggplant or cooked, crumbled tempeh for a meaty texture
Spinach: chopped Swiss chard or kale, wilt briefly before mixing to remove bitterness
Sun dried tomatoes: roasted red peppers or chopped kalamata olives for a salty, tangy note

Pro Tips

1. Cook the filling until it is quite dry before mixing with the breadcrumbs. Moisture is the enemy of a tight roll; a drier filling keeps the pork from steaming and falling apart, and helps the slices hold their shape.

2. Chill the filled and rolled loin in the fridge for 15 to 30 minutes before searing. That firms the roll, makes it easier to tie and sear without losing filling, and produces a better crust.

3. Use an instant read thermometer and pull the roast at 140 to 142°F, then tent and rest to reach a safe 145°F. This gives a juicier result than cooking all the way to 145°F in the oven.

4. Save and deglaze the searing pan right away with the chicken broth while the roast rests. Scraping up those browned bits adds richness to the sauce; finish with cold butter added off heat for a silky glaze.

5. If you want extra flavor contrast, serve with a spoonful of the mustard used inside or a quick pan-roasted lemon squeeze. The bright acidity cuts through the richness and lifts the whole dish.

STUFFED PORK LOIN Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. Ovenproof skillet or cast iron pan
2. Cutting board
3. Chef s knife
4. Meat mallet or heavy rolling pin
5. Mixing bowl
6. Measuring spoons and measuring cups
7. Kitchen twine and butcher s twine scissors
8. Instant read thermometer
9. Tongs and a wooden spoon

Ingredients

3 to 4 pound boneless pork loin, butterflied and trimmed
1 teaspoon kosher salt, plus extra for seasoning
1 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
8 ounces mushrooms, finely chopped
1 small onion or 2 shallots, finely chopped (about 3/4 cup)
3 cloves garlic, minced
4 cups packed fresh spinach, chopped
1 cup fresh breadcrumbs or panko
1/2 cup grated Parmesan cheese
1 large egg, beaten
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/4 cup sun dried tomatoes, drained and chopped (optional but recommended)
2 tablespoons Dijon mustard
1/2 cup low sodium chicken broth for pan sauce
2 tablespoons unsalted butter for finishing sauce

Directions

Preheat oven to 400°F. Butterfly the pork loin if not already done by slicing horizontally almost through and opening it like a book, then pound to an even 1/2 inch thickness; season both sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add finely chopped mushrooms and the onion or shallots, cook until softened and most liquid has evaporated, about 6 to 8 minutes. Add minced garlic and cook 30 seconds more.
Add chopped spinach to the pan and cook until wilted, 1 to 2 minutes. Remove from heat and transfer to a bowl to cool slightly.
To the cooled vegetable mixture stir in breadcrumbs or panko, grated Parmesan, beaten egg, chopped parsley, thyme, rosemary, and chopped sun dried tomatoes. Adjust seasoning with a pinch of kosher salt and black pepper if needed.
Spread Dijon mustard evenly over the pounded pork loin. Spoon the filling down the center of the pork, leaving a 1 inch border. Roll the loin tightly from one long side to the other and secure with kitchen twine every 1 to 1 1/2 inches.
Heat the remaining 1 tablespoon olive oil in an ovenproof skillet over medium high heat. Season the outside of the tied roast with a little extra kosher salt and pepper. Sear the pork on all sides until golden brown, about 2 minutes per side.
Transfer the skillet to the preheated oven and roast until an instant read thermometer inserted into the center of the roll registers 145°F, about 20 to 30 minutes depending on thickness. Remove pork to a cutting board, tent loosely with foil and rest 10 minutes.
While pork rests, place the skillet with pan drippings over medium heat. Add 1/2 cup low sodium chicken broth, scraping up browned bits, and simmer 2 to 3 minutes to reduce slightly.
Whisk in 2 tablespoons unsalted butter off heat until glossy and the sauce is slightly thickened. Taste and adjust seasoning with salt and pepper as needed.
Remove twine, slice the pork loin into 1 inch thick rounds, arrange on a platter, and spoon the pan sauce over before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.