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    Home > American Recipes

    Published: Apr 1, 2019 · Modified: Feb 24, 2020 by Denise Browning · "Post may have affiliate links so I earn a commission at no extra cost to you."

    Easy Caprese Stuffed Pork Loin Roast

    Jump to Recipe ↓

    Stuffed Pork Loin Roast perfectly seasoned, stuffed with sun-dried tomatoes and a creamy spinach basil spread, and topped with a honey mustard sauce. THE BEST roast ever!

    A plate with stuffed pork loin sliced with veggies

    Do roasts bring you fond memories? To me, roasts speak of Sunday lunches with family-- Italian-style. 😉

    Although I am Brazilian, my family could easily be confused with a traditional Italian family -- loud and joyful!

    And so it was with our Sunday meals down in Brazil.

    I decided to revive those moments with this Caprese Stuffed Pork Loin Roast. 

    Last Sunday it was the centerpiece of conversation of my present family of four ... and brought us all great happiness.

    The stuffing was inspired by one of my favorite salads, Caprese  -- which is made of tomatoes, fresh mozzarella and basil. 

    Like pizza Margherita, another favorite of mine, the stuffing has all the colors of the Italian flag. 

    But that's not all! A tasty honey mustard sauce glazes the top beautifully, giving the roast a nice golden color.

    sliced pork loin on a cutting board

    It's a feast for the eyes and, above all, for the palate. 

    Furthermore, it's keto, low carb, and gluten-free... and made in one pan.  

    Now tell me: what else could you wish for?

    So, grab a baking pan and come to the kitchen.

    Your loved ones will thank you later. 

    HOW TO MAKE CAPRESE STUFFED PORK LOIN ROAST

    First, butterfly pork loin on a cutting board (pic. 1); place plastic wrap on top and pound with a hammer until flat and thinner (pic.2).

    Second, layer sun-dried tomatoes on top, leaving a 2-inch border on both of the opposite long ends (pic.3); set aside. 

    Four photo collage showing how to butterfly and stuff pork loin

    In a food processor, blend spinach, basil, oil, seasonings, and cream cheese until smooth.

    Spread on top of the tomatoes (pic. 4). Roll long ends away from you, pressing firmly to create a tight roll, ending with seam on the bottom.

    Tie 6 to 7 strands of kitchen twine around roast very well.

    Transfer to a rack set over a roasting pan. Preheat oven to 450 F.

    Meanwhile, mix honey, mustard, vinegar, oil, and seasonings in a small bowl. 

    Then brush mixture all over Pork Loin Roast.

    Roast for about 15 minutes; then decrease temp to 350 F and cook for 30 minutes (or until internal temp reaches 145 F).

    Let rest for at least 10 minutes before cutting twine off and slicing. Enjoy!

    Can't get enough pork loin? Try our Garlic Pork Loin with Wine Sauce.

    How to Choose the Best Pork Loin Roast

     Look for a loin roast that:

    1. is pinkish-red in color;
    2. contains some marbling (fat=flavor).

    So avoid loin roasts that are pale in color (off-flavor taste) or that have dark spots on the fat (spoilage).

    May I Replace Pork Loin Roast with Pork Tenderloin?

    No! They are different cuts.

    Pork tenderloin is thinner and longer,  and must be quickly cooked over high heat.

    On the other hand, pork loin is a larger cut and is best slow-roasted or grilled. 

    That is why our Caprese Pork Roast is first cooked on high temp to get a good crust, and then the temp is lowered.

    What to Do with Leftovers

    Leftovers must be refrigerated and consumed within 3-4 days.

    Use them in sandwiches, casseroles, or chop into chunks and top pizzas. 

    Substitutions

    You can use thinly sliced fresh tomatoes instead of sun-dried tomatoes. 

    Creamy goat cheese is also a great sub for cream cheese.

    OTHER PORK RECIPES:

    • Keto Churro Pork Rinds
    • Grilled Pork Chops
    • Chipotle Barbecue Pork Ribs
    • Chinese Barbecue Ribs
    • Pressure Cooker Sweet and Sour Pork
    • Brazilian Pork Ribs
    • Red Wine Pork Barbecue Ribs
    • Pork Stroganoff

     

    PIN & ENJOY!

    Two close up images showing pork loin whole and also sliced

    A plate with stuffed pork loin sliced with veggies
    Print SAVE Saved Recipe! Pin
    4.50 from 2 votes

    Caprese Stuffed Pork Loin Roast

    Stuffed pork loin roast perfectly seasoned, stuffed with sun-dried tomatoes and a creamy spinach basil spread, and topped with a honey mustard sauce. THE BEST roast ever!
    Course:Main Course
    Cuisine:Italian
    Keywords:stuffed pork loin roast
    Prep Time 30 minutes minutes
    Cook Time 50 minutes minutes
    Total Time 1 hour hour 20 minutes minutes
    Servings 10
    Calories338 kcal
    Author Denise Browning

    Ingredients

    • 3 pounds boneless center-cut pork loin roast
    • 8 oz sun-dried tomato in oil
    • 9 oz frozen spinach thawed and squeezed to drain
    • 6 large basil leaves
    • 3 tablespoon olive oil
    • 1 teaspoon salt
    • ½ teaspoon ground black pepper
    • 6 oz cream cheese softened
    • ⅓ cup honey
    • 2 tablespoon Dijon mustard
    • 3 tablespoon balsamic vinegar
    • 1 teaspoon Italian seasoning

    Instructions

    • First, butterfly pork loin on a cutting board; place a plastic wrap on top and pound with a hammer until flat and thinner. 
    • Second, layer sun-dried tomatoes on top, leaving a 2-inch border on both of the opposite long ends; set aside. In a food processor, blend spinach, basil, 1 tablespoon oil, ½ teaspoon salt and ½ teaspoon pepper, and cream cheese until smooth. Spread on top of the tomatoes.
    • Roll long ends away from you, pressing firmly to create a tight roll, and ending with seam on the bottom. Tie 6 to 7 strands of kitchen twine around roast very well. Transfer to a rack set over a roasting pan.
    • Preheat oven to 450 F. Meanwhile, whisk honey, mustard, vinegar, 2 tablespoon oil, ½ teaspoon salt, and Italian seasoning in a bowl. 
    • Then brush mixture all over pork loin roast. Roast for about 15 minutes; then decrease temp to 350 F and cook for 30 minutes (or until internal temp reaches 145 F).
    • Let rest for at least 10 minutes before cutting twine off and slicing. Enjoy!

    Recipe Notes

    • Make sure to leave roast out of the fridge for about 1 hour before cooking -- to ensure more even cooking.
    • Store leftovers in the fridge for up to 3-4 days. You may use in sandwiches, casseroles, or chop it up and top pizzas.  

    Nutrition

    Calories: 338kcal | Carbohydrates: 17g | Protein: 33g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 104mg | Sodium: 506mg | Potassium: 991mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3535IU | Vitamin C: 24.5mg | Calcium: 74mg | Iron: 2.1mg

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

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    About Denise Browning

    Hi! I'm Denise Browning, a professional chef and cookbook author. My mission is to help you cook budget-friendly, healthy global meals for your family with some occasional splurges. They are sure to bring a lot of excitement to your table! More About Me.

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    Reader Interactions

    Comments

    1. Deb|EastofEdenCooking says

      April 05, 2019 at 1:10 pm

      The spinach stuffing just shouts spring! What a delicious way to enjoy pork.

      Reply
    2. John / Kitchen Riffs says

      April 03, 2019 at 9:08 am

      Pork roasts are great -- full of flavor, and easy to make. Terrific looking recipe -- definitely need to make this. Thanks!

      Reply
    3. Karen (Back Road Journal) says

      April 02, 2019 at 8:16 am

      Your pork roast looks delicious. I make a turkey dish that is similar so I can't wait to try this version, I know it will be terrific.

      Reply
      • Denise Browning says

        April 02, 2019 at 2:05 pm

        Thank you Karen!

        Reply

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