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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.
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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Does it need a side of marinara or vodka sauce?
That sounds delicious!
Omg this was so delicious. I will most definitely make this again and again.
I saw a nice small 1-1/2 lb piece of pork loin in the store and immediately googled recipes for it and came up with this one. I adjusted the amounts for my smaller piece of pork and used pancetta (which I sauteed 1st) I/O bacon, Boursin (shallot and chive) I/O cream cheese and the rest as called for in the recipe. I seared it in a cast iron pan on the stove and finished it in a 325 degree convection oven. It was so delicious and I’m not usually thrilled with pork. My husband loved it and I will definitely be making it again…for company – it’s that good ‼️. Thank you milyrecipes.com 💓
Very delicious! Takes a little while to assemble, but totally worth it. My company loved it!
Can’t wait to do it again,
Made it for the wife after work tonight and we both absolutely loved it. Had mashed potatoes and carrots on the side. Giving it our highest compliment by printing it and putting it in our personal cookbook! Thanks! Flavors feel more like I’d call it Mediterranean than Italian but it’s all great!
Made it tonight….ABSOLUTELY DELICIOUS!!!!
My Boyfriend doesn’t like spinach at all. Is there anything I can use as a substitute or should I just cut it out completely?
You can leave it out!
One more question….Can I use pork tenderloin filet or strictly pork tenderloin?
I’m a competition bbq/smoker, and tried this to stretch my abilities a bit. WOW!! Love it! Now one of my favorite pork dishes.
Did I miss the serving size – how many people does this serve?
It serves 10!
Best pork tenderloin recipe! Everyone I’ve made it for has asked for the recipe and its become their family favorite too!
WoW! THAT’s a keeper! I used frozen (in a bag) spinach and only one package of cream cheese and it was amazing! Thank you for sharing this recipe!
This was such a showstopper and was at the same time super easy to prepare! My family loved it!
Love how flavorful the stuffing is in this. Delicious new way to make pork tenderloin!
We have a family member with nut allergies. We are concerned about any possibility of nut products and don’t want to include pesto of any sort. Any allergy safe substitutions?
You could use an Italian seasoning or Zesty Italian Dressing mix!
i love this recepie and its so easy to prepare.
My husband said “tastes like an entree at a restaurant!” I didnt have pesto but have a beautiful garden w fresh basil so I cut quite a few leaves and cut them up. I did half the recipe for just the two of us and still had leftovers. The next day even better 🙂
Very easy and super delicious.
I was happy that this recipe was a hit with my family, a great way to use tenderloin. Will be making again. Thank You
I’m so happy you liked it! 🙂
Good recipe! Will make again. Thank you for sharing.
Pork is one of my favorite meats. This is going to be wonderful & easy.