Stuffed Pork Loin Under 30 Minutes

Try my stuffed salmon, stuffed pork chops, stuffed chicken breast, and stuffed meatloaf next. If you thought my classic roast pork was impressive, wait until you try my family-favorite stuffed pork loin recipe. I love serving this show-stopping stuffed pork for elegant dinner parties and holidays, but it’s simple enough to throw together during the week. You can assemble the stuffed pork ahead of time and cook it whenever you need a stress-free dinner.

Why I love this recipe

It’s quick and easy. Stuffing, rolling, and cooking the pork loin is surprisingly simple and on the table in less than 30 minutes. The wow-factor! Pork loin on its own is impressive, but once you stuff it with cheese and prosciutto, it’s a showstopper. Easy to customize. I like to change up the cheese, add different vegetables, and even skip the cured meat completely.

Ingredients needed

Pork loin. Choose a center-cut pork loin that is uniform in shape, bright pink in color has very little marbled fat and has no odors or discoloration. I like to get my pork loin from the butcher. You’ll need to butterfly the pork before prepping my recipe so check the notes below on how to do so. Dry spices. You need salt, garlic powder, and black pepper to season the meat. Prosciutto. The first layer of the stuffing is thinly sliced prosciutto. I tested this with Pancetta and it worked just as well. Baby spinach. Use fresh spinach, please, not frozen. Mozzarella cheese. I recommend slicing your own mozzarella VS buying the pre-shredded kind. It not only holds its shape better (no cheese seeping out!), but it melts better, too. Pickled red pepper. For a layer of tart, sweet, and slightly spicy flavors. Oil. For greasing the cast iron skillet and searing the meat.

How to make stuffed pork loin

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. It’s super important before you make my recipe to understand that pork loin and pork tenderloin are NOT the same cut of pork! Pork loin is a larger, wider cut that comes from the back of the pig and is best for roasting or stuffing, while pork tenderloin is a smaller, leaner cut from the muscle along the backbone and is more tender. Step 5 – Finish it in the oven. Transfer the skillet to the oven and bake until the pork is cooked through. Rest, slice, and serve.

Arman’s recipe tips

Don’t skip the sear! Searing the pork in the cast iron seals in the succulent flavors and creates a golden, crisped crust. You’ll know the pork is fully cooked when a meat thermometer inserted in the center reaches an internal temperature of 63°C/145°F. Remember to let it rest. Let the pork rest for 10 to 15 minutes after it’s done cooking. This gives the pork juices time to soak back into the meat, making it more tender. Slice the pork against the grain so everything stays in place and it’s a seamless cut.

Storage instructions

To store: Allow the leftover stuffed pork loin to cool to room temperature before wrapping it tightly in plastic wrap or foil. Keep the wrapped pork in an airtight container in the fridge for up to 4 days.

Meat. Try cooked bacon, sausage crumbles, or thinly sliced ham. Vegetables. Swap the pickled peppers for sun-dried tomatoes, roasted red peppers, artichoke hearts, olives, or a mix of sauteed mushrooms, onion, and garlic. Fruit. Apples, pairs, and cranberries pair perfectly with pork. Just be sure to cook them until fork-tender beforehand. Cheese. You can stuff any good quality melting cheese into the pork, like cream cheese, gouda, feta, or Swiss.

Nuts. Add a layer of chopped almonds, pecans, or walnuts for a soft crunch. Herbs. Sprinkle in freshly chopped parsley, rosemary, thyme, or sage. To freeze: Let it cool, then wrap the meat in a layer of plastic or foil. Place it in a freezer-safe bag or container and freeze for up to 4 months. To reheat: Warm the pork loin in a 135°C/275°F oven until the internal temperature reaches 74°C/165°F.