Stuffed Pork Loin Recipes

A juicy Stuffed Pork Tenderloin loaded with mushrooms and bacon. This pork roulade looks fancy but it is an EASY and inexpensive way to feed a crowd.

Stuffed Pork Tenderloin

A juicy Stuffed Pork Tenderloin loaded with mushrooms and bacon. This pork roulade looks fancy but it is an EASY and inexpensive way to feed a crowd.

Prep: 15min

Total: 45min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 230 kcal, Carbohydrate 2 g, Protein 24 g, Fat 13 g, Saturated Fat 2 g, Cholesterol 73 mg, Sodium 650 mg, servingSize 1 serving

Ingredients:

• 4 Tbsp olive oil (divided)
• 2 slices bacon (chopped)
• 6 oz brown mushrooms (thinly sliced)
• 1/3 cup onion, chopped ((from 1/2 small onion))
• 1 1/2 tsp sea salt (divided)
• 1/2 tsp black pepper (divided)
• 1 garlic clove (minced)
• 1/4 cup fresh parsley (chopped, plus more to garnish)
• 1 1/2 lb pork tenderloin (silver skin removed)

Instruction:

1. Season with 1/2 tsp salt, 1/4 tsp black pepper, chopped parsley and minced garlic. Cook another minute stirring constantly then transfer to a plate.
2. Transfer to a cutting board, brush with the pan drippings and rest 10 minutes before slicing into rings. Brush with pan drippings for more flavor and garnish with parsley if desired.

Stuffed Pork Loin

Looking for a holiday pork roast recipe? This Stuffed Pork Loin from Delish.com is amazing.

Total: 1h10min

Yield: 6 – 8 serving(s)

Nutrition Facts: calories 799 Calories, Fat 53 g, Saturated Fat 17 g, Trans Fat 0 g, Cholesterol 210 mg, Sodium 964 mg, Carbohydrate 10 g, Fiber 3 g, Sugar 8 g, Protein 65 g

Ingredients:

• 6 slices bacon, chopped
• 2 apples, peeled and finely chopped
• 1 shallot, finely chopped
• 3 cloves garlic, minced
• 1 tbsp. chopped fresh rosemary
• 1/4 c. chopped pecans
• 4 lb. pork loin roast
• kosher salt
• Freshly ground black pepper
• 2 tbsp. whole grainy dijon

Instruction:

1. Preheat oven to 325º. In a large skillet, cook bacon. Drain all but 1/2 tablespoon fat. Add apples and shallots to skillet and cook until softened, 4 to 5 minutes. Add garlic and cook until fragrant, 2 minutes, then stir in rosemary and pecans. Season with salt and pepper.
2. Butterfly pork: Using a sharp knife, place roast fat side up, with short end toward you. Position knife 3/4” from bottom of roast; cut into 1” toward center of pork. Lift up top half of pork and continue making shallow horizontal cuts deeper into roast, unrolling top of pork as you cut and keeping knife parallel to cutting board to maintain the same thickness until pork unrolls to form a rectangle.
3. Season pork generously with salt and pepper. Top all over with filling. Roll up pork loin and tightly secure with kitchen twine.
4. Rub with mustard.
5. Place in a roasting pan on a rack with fresh rosemary sprigs and bake until internal temperature registers 155º, about 1hour 25 minutes, basting with the pan juices.
6. Let roast rest 15 minutes before slicing.

Stuffed Pork Loin

This Stuffed Pork Loin is quite possibly the best pork tenderloin I have ever had. The filling gives the pork so much flavor!

Prep: 15min

Total: 90min

Serving Size: 1 serving

Nutrition Facts: calories 271 kcal, Carbohydrate 1 g, Protein 38 g, Fat 12 g, Saturated Fat 3 g, Cholesterol 120 mg, Sodium 308 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 pork tenderloin ((about 3 pounds, see notes above))
• 2 (8 ounce packages) cream cheese
• 1 cup roasted red peppers
• 1 cup bacon (cooked, crumbled)
• 2 (.5 ounce packages) pesto seasoning ((Knorr or McCormick brand can be found by the gravy/dressing mixes))
• 1 cup Spinach leaves (fresh (to taste))
• 3 tablespoons olive oil
• salt & pepper (to taste)
• paprika (to taste)

Instruction:

1. If you are using the large tenderloin from Costco, cut it almost in half, then cut the halves almost in half again so that you kind of unfold it a few times and try to pound it out flat to about 1/2″ thickness or slightly thinner. (If you are using a smaller pork tenderloin, cut almost in half and pound it flat).
2. Once the tenderloin 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.
3. 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.
4. Bake at 350-degrees about 60-90 minutes or until pork is cooked through. Once cooked, slice and serve!**This makes quite a lot. After rolling, but before baking, cut it into thirds or fourths. Wrap in plastic wrap and freeze!

Stuffed Pork Loin with Mushrooms and Gruyere

Stuffed Pork Loin is a juicy, flavorful, and thoroughly impressive main course. This tasty pork loin and stuffed with a flavorful mixture of mushrooms, shallots, garlic, and Gruyere cheese.

Prep: 20min

Total: 110min

Serving Size: 1 serving

Nutrition Facts: calories 454 kcal, Carbohydrate 8 g, Protein 59 g, Fat 20 g, Saturated Fat 9 g, Trans Fat 1 g, Cholesterol 174 mg, Sodium 222 mg, Fiber 1 g, Sugar 2 g, unSaturated Fat 9 g, servingSize 1 serving

Ingredients:

• 4 lb boneless center-cut pork loin roast
• 2 tbsp Dijon mustard
• coarse kosher or sea salt
• black pepper
• garlic powder
• 2 shallots
• 6 garlic cloves
• 1 lb mushrooms (can use a mix of mushrooms)
• 4 oz Gruyere cheese (block, grated)
• 1/2 tsp dried thyme
• salt
• black pepper
• 4 tbsp unsalted butter
• 1/4 cup all purpose flour (use gluten free if needed)
• 1/4 cup pan drippings from roasting pork (if you have more, use more)
• 1 3/4 cup chicken stock
• 1/4 tsp black pepper
• salt (optional, taste first)

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Take pork loin out of the refrigerator and let it rest on the counter for 30-45 minutes to let it warm up before preparing it.’, ‘name’: ‘Take pork loin out of the refrigerator and let it rest on the counter for 30-45 minutes to let it warm up before preparing it.’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-0-0’}
2. {‘@type’: ‘HowToSection’, ‘name’: ‘Mushroom Filling:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Finely dice shallots and mushrooms and mince the garlic cloves.’, ‘name’: ‘Finely dice shallots and mushrooms and mince the garlic cloves.’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Preheat a large cooking pan over medium heat and add some oil. Add diced onion and cook until softened and starts to get golden brown.’, ‘name’: ‘Preheat a large cooking pan over medium heat and add some oil. Add diced onion and cook until softened and starts to get golden brown.’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add garlic and sauté just until fragrant.’, ‘name’: ‘Add garlic and sauté just until fragrant.’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add diced mushrooms, season with salt, pepper, and thyme and stir to mix. Let it cook until mushrooms are completely done and liquid release by the mushrooms is mostly cooked out.’, ‘name’: ‘Add diced mushrooms, season with salt, pepper, and thyme and stir to mix. Let it cook until mushrooms are completely done and liquid release by the mushrooms is mostly cooked out.’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-1-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Transfer mushrooms into a mixing bowl and mix them with grated Gruyere cheese. Set the filling aside.’, ‘name’: ‘Transfer mushrooms into a mixing bowl and mix them with grated Gruyere cheese. Set the filling aside.’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-1-4’}]}
3. {‘@type’: ‘HowToSection’, ‘name’: ‘Cutting Pork Loin:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Place pork loin on a large cutting board vertically, fat cap up.’, ‘name’: ‘Place pork loin on a large cutting board vertically, fat cap up.’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Using a long, sharp knife start cutting along the side of the meat, right where the fat cap ends, cutting in about 1/2 inch deep.’, ‘name’: ‘Using a long, sharp knife start cutting along the side of the meat, right where the fat cap ends, cutting in about 1/2 inch deep.’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-2-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cut through a couple of inches of meat and then gently pull away the uncut part to kind of “unroll”.’, ‘name’: ‘Cut through a couple of inches of meat and then gently pull away the uncut part to kind of “unroll”.’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-2-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Keep cutting along and “unrolling” the meat, keeping the flat, cut part at about 1/2 inch thickness. Eventually, you will end up with a flat rectangle of pork.’, ‘name’: ‘Keep cutting along and “unrolling” the meat, keeping the flat, cut part at about 1/2 inch thickness. Eventually, you will end up with a flat rectangle of pork.’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-2-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Some parts of the pork may be a little thicker, you can just even it out with a meat tenderizer. Cover the pork with a large piece of plastic wrap and then, use a flat side of the meat tenderizer to pound it. You’re not looking to make it thin, you just want to make the pork uniform thickness of about 1/2 inches throughout the rectangle.’, ‘name’: ‘Some parts of the pork may be a little thicker, you can just even it out with a meat tenderizer. Cover the pork with a large piece of plastic wrap and then, use a flat side of the meat tenderizer to pound it. You’re not looking to make it thin, you just want to make the pork uniform thickness of about 1/2 inches throughout the rectangle.’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-2-4’}]}
4. {‘@type’: ‘HowToSection’, ‘name’: ‘Stuff the Pork:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Preheat the oven to 350° and line a roasting pan with aluminum foil to catch the drippings and make the clean-up easier.’, ‘name’: ‘Preheat the oven to 350° and line a roasting pan with aluminum foil to catch the drippings and make the clean-up easier.’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-3-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Season the inside of the pork with some salt and pepper.’, ‘name’: ‘Season the inside of the pork with some salt and pepper.’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-3-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Spread Dijon mustard all over the top of the pork and spread the mushroom filling evenly as well. Make sure to leave about 1/2 inch at the top and the bottom without the filling.’, ‘name’: ‘Spread Dijon mustard all over the top of the pork and spread the mushroom filling evenly as well. Make sure to leave about 1/2 inch at the top and the bottom without the filling.’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-3-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Starting at the left side (the end that was the inside of the pork loin), roll up the pork all the way.’, ‘name’: ‘Starting at the left side (the end that was the inside of the pork loin), roll up the pork all the way.’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-3-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Use cooking twine to tie the loin all along the whole length in 1-inch intervals. Make sure not to tie too tight where it starts cutting into meat.xa0’, ‘name’: ‘Use cooking twine to tie the loin all along the whole length in 1-inch intervals. Make sure not to tie too tight where it starts cutting into meat.xa0’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-3-4’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Season the outside of the pork, on all four sides, with some garlic powder, salt, and pepper.’, ‘name’: ‘Season the outside of the pork, on all four sides, with some garlic powder, salt, and pepper.’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-3-5’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place tied pork loin onto the rack inside the roasting pan, fat cap up.’, ‘name’: ‘Place tied pork loin onto the rack inside the roasting pan, fat cap up.’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-3-6’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Insert the probe of the leave-in meat thermometer through the side, toward the very center of the pork. (If you don’t have a leave-in thermometer, you will need to take the pork out of the oven to take the temperature. Make sure to close the oven door each time you test to keep the heat in. Start testing after the first 45 minutes, and gauge from there, depending on the reading you get. Try not too test too often because poking holes in the meat will force the juices out.)’, ‘name’: ‘Insert the probe of the leave-in meat thermometer through the side, toward the very center of the pork. (If you don’t have a leave-in thermometer, you will need to take the pork out of the oven to take the temperature. Make sure to close the oven door each time you test to keep the heat in. Start testing after the first 45 minutes, and gauge from there, depending on the reading you get. Try not too test too often because poking holes in the meat will force the juices out.)’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-3-7’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cook the pork in the oven until it reaches 140° and take it out of the oven.’, ‘name’: ‘Cook the pork in the oven until it reaches 140° and take it out of the oven.’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-3-8’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Loosely tent it with foil and let it rest for about 10 minutes.’, ‘name’: ‘Loosely tent it with foil and let it rest for about 10 minutes.’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-3-9’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Take the pork out of the pan and cut off the cooking twine. Tent the pork again loosely with the foil and let it rest for another 10 minutes.’, ‘name’: ‘Take the pork out of the pan and cut off the cooking twine. Tent the pork again loosely with the foil and let it rest for another 10 minutes.’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-3-10’}]}
5. {‘@type’: ‘HowToSection’, ‘name’: ‘Prepare the Gravy:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Have all the ingredients measured and ready on hand before starting to cook because this recipe will go fast. (If you have more that 1/4 cup of pork drippings, use everything you have and just add enough chicken stock to make 2 cups total liquid.)’, ‘name’: ‘Have all the ingredients measured and ready on hand before starting to cook because this recipe will go fast. (If you have more that 1/4 cup of pork drippings, use everything you have and just add enough chicken stock to make 2 cups total liquid.)’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-4-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Melt butter in a cooking pan over medium heat. Once melted, whisk in flour until smooth and blended.’, ‘name’: ‘Melt butter in a cooking pan over medium heat. Once melted, whisk in flour until smooth and blended.’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-4-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘While whisking, start pouring in the pan drippings, and chicken stock. Keep whisking until smooth. Add pepper and taste to see if you need to add any salt.’, ‘name’: ‘While whisking, start pouring in the pan drippings, and chicken stock. Keep whisking until smooth. Add pepper and taste to see if you need to add any salt.’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-4-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Slowly stir as the gravy comes to simmer and thickens. Cook for a couple extra minutes, stirring slowly, and take off heat.’, ‘name’: ‘Slowly stir as the gravy comes to simmer and thickens. Cook for a couple extra minutes, stirring slowly, and take off heat.’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-4-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Slice pork after it rested and serve right away with gravy on the side.’, ‘name’: ‘Slice pork after it rested and serve right away with gravy on the side.’, ‘url’: ‘https://www.willcookforsmiles.com/stuffed-pork-loin/#wprm-recipe-43016-step-4-4’}]}

Stuffed Pork Loin

FAQ

What to use to stuff a pork loin?

Is it better to cook a pork tenderloin at 350 or 400?