Stuffed Pork Loin

4 from 1 vote

Stuffed Pork Loin

Imagine a succulent pork loin, expertly seasoned, butterflied, and generously filled with a savory stuffing of your choice. Whether it's a delightful blend of herbs, breadcrumbs, and aromatic spices or a decadent mixture of fruits and nuts, the stuffing infuses the pork loin with layers of taste and texture. Roasted to perfection, the pork loin emerges from the oven golden brown on the outside, juicy and flavorful on the inside, creating a visual and gastronomic spectacle that leaves a lasting impression.
Prep Time 10 minutes
Cook Time 1 hour 12 minutes
Resting 10 minutes
Total Time 1 hour 32 minutes
Course Main Course
Cuisine American
Servings 12 slices
Calories 235 kcal



  • 2 tablespoons olive oil extra virgin
  • 1 small onion or half of a large onion – chopped in small pieces
  • 1 teaspoon sea salt
  • 4 garlic cloves crushed
  • ¼ teaspoon ground black pepper
  • 6 mushrooms baby portobello – chopped small
  • 2 cups baby spinach chopped medium/small

Pork and layering the filling

  • 3.25 pounds pork loin blot dry with paper towels
  • ½ teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 tablespoon mustard
  • ½ cup walnuts chopped
  • ¼ cup Mexican cheese shredded
  • 1 teaspoon thyme ground
  • ¼ apple large, chopped small


  • As you cook the onion, use that time to chop the other vegetables to save time.
  • Heat a large sauté pan on medium heat. Once that heats up, add olive oil. Once the oil shimmers, add the chopped onion and sauté for 7 minutes or until translucent. Stirring occasionally.
  • Add salt, pepper, crushed garlic and stir and cook for 1 minute.
  • Add mushrooms, stir and cook for 2 minutes.
  • Add chopped spinach, thyme, and stir and cook for 1 minute or until the spinach wilts. Set aside to deal with the pork.
  • Preheat oven to 350 F.
  • Unwrap the pork and place it on its side on a cutting board. Take a sharp knife and butterfly the meat – cut it on the equator but not all the way through. Leave an inch between the edge and where you stop cutting. Open it like a book and place it back on the cutting board.
  • Most likely the pork won’t be equal thickness so place a few pieces of plastic wrap on the pork, take a meat tenderizer and pound it with the side of the meat mallet until the thickness looks more uniform.
  • Sprinkle on kosher salt, garlic powder and spread the mustard evenly on the pork.
  • Sprinkle on the shredded cheese, walnuts, and apple chunks.
  • Lastly, spread on the vegetable mixture. Fold the pork back on itself like a book and secure it with either some metal skewers like I did, or use kitchen twine.
  • lace the pork on the rack of the roasting pan with the fat cap facing up. Add the meat thermometer, and bake for 70 – 80 minutes. The internal temperature should be 145 degrees Fahrenheit.
  • When it's done, tent with a few pieces of aluminum foil over the pork and let it rest at least 10 minutes before cutting the meat.
  • Slice and Serve.

Nutrition Disclaimer

Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.


Calories: 235kcalCarbohydrates: 3gProtein: 30gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 384mgPotassium: 571mgFiber: 1gSugar: 1gVitamin A: 497IUVitamin C: 3mgCalcium: 38mgIron: 1mg
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