BEST Stuffed Pork Loin Recipe
Stuffed Pork Loin is stuffed with cream cheese, spinach, and sun-dried tomatoes, roasted in the oven, and glazed with a honey mustard sauce. It comes out tender, juicy, and quite delicious with a beautiful golden brown crust.
Servings 10 slices
Calories338 kcal
Cost $ 2.00 per person
Equipment
- 1 roasting pan with rack
- 1 Chef's knife
- 1 cutting board
- cooking twine
- 1 basting brush
- 1 small mixing bowl
Ingredients
Pork Loin
- 3 pounds boneless center-cut pork loin roast
Stuffing
- 8 oz sun-dried tomato in oil
- 9 oz frozen spinach thawed and squeezed to drain
- 6 large basil leaves
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 6 oz cream cheese softened
Glaze
- ⅓ cup honey
- 2 tablespoons Dijon mustard
- 3 tablespoons balsamic vinegar
- 1 teaspoon Italian seasoning
Instructions
- BUTTERFLY PORK LOIN: Butterfly pork loin on a cutting board; place plastic wrap on top and pound with a meat mallet until flat and thinner.
- MAKE THE STUFFING: Place 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 AND TIE PORK LOIN: Roll long ends away from you, pressing firmly to create a tight roll, ending with a seam on the bottom. Tie 6 to 7 strands of cooking twine around the roast very well.
- PREHEAT THE OVEN: Transfer to a rack set over a roasting pan with the fat facing side up and the seam side down. Preheat oven to 450 °F (230 °C)
- PREPARE THE GLAZE: Meanwhile, whisk honey, mustard, vinegar, 2 Tablespoons oil, ½ teaspoon salt, and Italian seasoning in a bowl. Then brush the mixture all over the stuffed pork loin roast.
- ROAST: Roast for about 15 minutes; then decrease temp to 350 °F (180 °C) and cook for 30 minutes (or until a meat thermometer inserted in the thickest part of the pork roast reaches an internal temperature of 145 °F or 63 °C).
- REST AND SLICE: Let the pork rest for 5-10 minutes before cutting twine off and slicing. Enjoy!
Recipe Notes
- INACTIVE TIME (resting time): 5-10 minutes.
- Make sure to leave roast out of the fridge for about 1 hour before cooking -- to ensure more even cooking.
- STORAGE: Store leftovers in an airtight container in the fridge for up to 3-4 days. You may use it in sandwiches, or casseroles, or chop it up and top pizzas. Freeze them for up to 2 months.
- If you don't have a roasting pan with a rack, you can make one by crumpling up heavy aluminum foil into a long snake shape, and then zig-zagging it on the roasting pan large enough to lay the spinach and cream cheese stuffed pork loin on it.
- To clean up the roasting pan easily, you can line the pan with heavy aluminum foil to catch the pan drippings.
- How to butterfly pork loin: Place the loin on its side on a cutting board and then cut down the middle with a sharp knife until you have reached about an inch from the edge of the meat. This will allow you to open the pork like a book.
- Place tied loin fat side up on the roasting pan rack. It will allow the fat to bathe the stuffed pork loin roll while roasting in the oven, making it moist.
- For a juicy pork, do NOT overcook it!
- To cook it evenly and have tender pork, make sure to pound the pork with a meat mallet to make it flatter and thinner.
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
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