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Home > American Recipes > Easy Caprese Stuffed Pork Loin Roast

Easy Caprese Stuffed Pork Loin Roast

April 1, 2019 by Denise Browning 5 Comments / THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY _FULL DISCLOSURE POLICY_ FOR DETAILS

Gluten FreeKeto

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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 Pin

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
Cook Time 50 minutes
Total Time 1 hour 20 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 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 6 oz cream cheese softened
  • 1/3 cup honey
  • 2 tbsp Dijon mustard
  • 3 tbsp balsamic vinegar
  • 1 tsp 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 tbsp oil, 1/2 tsp salt and 1/2 tsp 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 tbsp oil, 1/2 tsp 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
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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Filed Under: American Recipes, Gluten-Free, Keto, One Pot Meals, Weeknight Meals/Dinner Tagged With: Caprese, roast

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Reader Interactions

Comments

  1. Karen (Back Road Journal)

    April 2, 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

      April 2, 2019 at 2:05 pm

      Thank you Karen!

      Reply
  2. John / Kitchen Riffs

    April 3, 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. Deb|EastofEdenCooking

    April 5, 2019 at 1:10 pm

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

    Reply

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I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

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