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If you need an impressive dinner that’s easier than it looks, this Stuffed Pork Loin delivers in every way! Juicy pork, a rich and savory filling, and a stunning pinwheel presentation make it perfect for date nights, holidays, or anytime you want to serve something special without spending all day in the kitchen.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This is WONDERFUL!! We made it & we were so happy, we saved the recipe & will make it again & again! YUMMY!!” – Oran
“Made it tonight….ABSOLUTELY DELICIOUS!!!!” – Jennifer
“Best pork tenderloin recipe! Everyone I’ve made it for has asked for the recipe and its become their family favorite too!” – Suse
An Effortless Showstopper
This stuffed pork loin is hands down one of the best pork recipes I’ve ever made. I served it for Valentine’s Day this year, and it hit that sweet spot of looking fancy while being surprisingly easy. Not only does it look gorgeous on the plate, but the juicy pork and savory stuffing make it perfect for any special occasion. It’s one of those recipes that with minimal effort, you can wow everyone!
I actually got this recipe from a friend I met on a cruise ship (because food always comes up when I meet new people – right? 😂). I love collecting favorite recipes from others, and this one from Trish quickly earned a permanent spot in our rotation!
You can dress this dish up (such as with our Parmesan Crusted Potatoes and a cool Creamy Cucumber Salad) or down (with some Easy Yellow Rice and Cheddar Bay Biscuits) for an equally flavorful and delicious meal that everybody will love!
🩷 Erica
Key Ingredients
- Pork Loin – about three pounds. You’ll use a meat mallet to pound the pork to even thickness to make it easy to spread the filling inside. You can also use a larger pork loin, you may just not get as nice of that “pinwheel” roll look because it will be thinner. It will still taste amazing though!
- Cream cheese – two 8-ounce packages of softened cream cheese.
- Roasted red peppers – You can find roasted red peppers on Amazon or at your regular grocery store. They come in cans or jars and add such a gorgeous deep flavor to this dish.
- Bacon – about a cup, or several slices bacon, cooked and crumbled. You can also use prosciutto, which will give the dish a nice, salty bite just like bacon.
- Pesto seasoning – I like to use the Knorr or McCormick brands. They can be found by the gravy/dressing mixes.
- Spinach leaves – Find baby spinach in the produce section at the grocery store.
- Olive oil – Extra virgin olive oil works great for a light flavor.
- Salt & Black pepper – to taste.
- Paprika – to taste, and also adds beautiful color to the outside of the pork roast.
Additional Ideas for Stuffing Mixture
In addition to how versatile pork is, you can quite literally pair it with a variety of flavors and it will taste delicious. Here are some ideas to try adding into your stuffing mixture:
- Garlic – mince or finely chop a clove or two.
- Onions – thinly sliced or diced.
- Rosemary – a few fresh sprigs of this fragrant herb chopped up would certainly taste glorious with pork!
- Garlic powder – generally just a teaspoon garlic powder packs a big punch of flavor if you don’t have fresh garlic to work with.
- Tomatoes – a perfect way to use some of your garden tomatoes for a fresh flavor.
- Dijon mustard – this adds a sharp, bright flavor to the filling.
- Fresh parsley – use this as a garnish on top.
How to Make Stuffed Pork Loin
- Butterfly & Flatten the Pork
Make sure the pork loin is fully thawed. Using a sharp knife, carefully butterfly the loin and lay it flat. Cover with plastic wrap and pound with the flat side of a meat mallet until the pork is an even ½-inch thickness.
- Add the Filling
Evenly layer the stuffing ingredients over the pork: spinach, roasted red peppers, pesto seasoning, bacon, cream cheese, salt, and pepper.
- Roll & Season
Starting from one long side, roll the pork up tightly, like a cinnamon roll, tucking in the ends as you go. Secure with toothpicks or kitchen twine to hold it together. Rub the outside with olive oil, then season with paprika, salt, and pepper.
- Bake to Perfection
Place the rolled pork loin in a roasting pan and bake at 350°F for about 20 minutes per pound, or until the internal temperature reaches at least 145-150°F. Let rest before slicing.
When is the Pork Loin Done?
- Start with the correct baking temperature. Set your oven to 350 degrees, and bake for 60-90 minutes.
- You can use a meat thermometer to test the internal temperature (145 degrees).
- Remove the pork from the pan. Let it rest on a a rack for a few minutes.
- Slice and serve.
Side Dish Ideas
Frequently Asked Questions
Loin and tenderloin are actually two different cuts of meat. Pork tenderloin is more long and narrow and is always a boneless cut of meat. Pork loin is wider and flatter and can be found boneless or bone-in. For this recipe we have used both cuts with great success. With a pork loin you will get more of a pinwheel look and with a tenderloin, because it is more narrow, you will get more of a stuffed pork look.
Make sure to check the internal temperature so the pork doesn’t dry out. Longer cooking times can lead to dry and tough meat.
This makes quite a lot, so leftovers are likely unless you are serving a large group. Store leftovers in an airtight container or wrap in plastic wrap, then foil. Keep in the freezer for up to 3 months. If you know ahead of time you will have more than you need, after rolling, but before baking, cut it into thirds or fourths. Wrap in plastic wrap and freeze.
More Pork Dinner Ideas
This stuffed pork loin is proof that an impressive dinner doesn’t have to be complicated. If you give it a try, I’d love to hear how it turned out! Leave a comment below and don’t forget to rate the recipe so others can find it too! ✨
Stuffed Pork Loin
Video
Ingredients
- 1 pork loin, (about 3 pounds, see notes above)
- 16 ounces cream cheese
- 1 cup roasted red peppers
- 1 cup bacon, cooked, crumbled
- 1 ounce pesto seasoning, (Knorr or McCormick brand can be found by the gravy/dressing mixes)
- 1 cup fresh spinach leaves
- 3 tablespoons olive oil
- salt and pepper, to taste
- paprika, to taste
Instructions
- If you are using a pork loin, cut it almost in half, then cut the halves almost in half again so that you kind of unfold it a few times and then pound it out flat to 1/2" thickness.
- Once the pork is flat and has a good surface area, spread the cream cheese all over the top. Lay the roasted red peppers over the cream cheese then sprinkle on the crumbled bacon. Evenly sprinkle on the packages dried pesto seasoning and lay the spinach leaves all over the top.
- Roll the pork up (like you would if you were making cinnamon rolls) and tie it shut with 3 or 4 pieces of kitchen twine if needed. Next, rub olive oil, paprika, salt and pepper all over the pork and place in a greased baking sheet.
- Bake at 350-degrees for 20 minutes per pound, or pork is cooked through with an internal temperature between 150-160℉. Once cooked, slice and serve!
Equipment
- Conventional Oven
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What would happen if I use pesto instead of pesto seasoning? I have that on hand. Thanks!
I haven’t tried it that way but that should work fine.
I’ve made this fabulous recipe before and I’m adding to it at the request of my family againfor Thanksgiving. Instead of using bacon, I am doing sheets of then Italian ham, adding a layer of Swiss cheese and in addition to the roasted peppers and spinach good old stove top stuffing! I prep the same way except the meat is a little thicker and I top it off with whipped two cans ofcranberry sauce, two packages of onion soup mix and thick sliced mushrooms and it makes a fabulous gravy. I omit the pesto packet on the inside.
Yum! Thank you for sharing how you made this recipe unique to you and your family! I am sure it is fabulous!
I tweak this because I don’t use pesto seasoning (sugar, artificial ingredients, etc.) I also only use 8 oz cream cheese for 2 (3lb total) pork loins. After pounding them out, I sprinkle salt & black pepper on the inside.
I mix fresh chopped basil, garlic powder, and dried Italian seasoning in the cream cheese before spreading. I skip the bacon and follow the rest of the recipe.
Delicious!!
Great substitution ideas! Thanks for sharing!
I made this last night and it was delicious!!! I used cream cheese, garlic parm basil butter, spinach and shredded mozzarella cheese. I threw some baby golden potatoes in the dish. My hubby loved it too. I will definitely make this again!!
So glad you loved it! Thanks for sharing the changes you made, they sound delicious!
The terms tenderloin and loin are not interchangeable. The photo and cooking times seem like pork loin, but you say tenderloin several times through the recipe. That may confuse people as tenderloin cooked for and hour or longer will result in shoe leather.
Thank you for this, I will review the recipe and see what adjustments need to be made.
Exactly my thought, kind of miss leading title and discretion
I’m sorry for the confusion. We’ve edited the post to make it more clear to use a pork loin. It can be made with a tenderloin as pointed out in the FAQ’s, but a pork loin is preferred. Thank you for your comment!
This is WONDERFUL!! We made it & we were so happy, we saved the recipe & will make it again & again! YUMMY !!
Thank you so much for your comment, Oran! I’m so happy this recipe was a success for you!
Really easy and good. I used 8 oz cream cheese and pesto sauce instead of the seasoning. I eyeballed the rest of the ingredients. I had two small pork tenderloins totaling about 3 lbs… I just pounded each one out, and laid them out end to end, and rolled it as one. Delicious!
Thank you for your comment, Jill! I’m glad you liked the recipe!
I have been looking for a sou vide recipe for pork loin – this looks amazing. Any experience sou videing this or thoughts?
Turned out really good. But an hour was plenty of cooking time in my oven.
Definitely a do over recipe. My guests raved about it. It was wonderful
I made this recipe and added a little stove top stuffing which was leftover from another meal. The whole thing was fabulous, moist, tasty and easy to slice. The outside seasonings of olive oil, paprika, salt and pepper just made it look so tempting to eat and the drippings were an extra tasty drizzle on the slices. Definitely a dish for company!!