Ah, the humble pork loin—it’s like the unsung hero of dinner parties. I remember the first time I attempted a stuffed pork loin. I was a nervous wreck, unsure if it would turn out as juicy and flavorful as my grandmother’s.
Spoiler alert: it was a hit, albeit a bit too salty (a happy accident, if you ask my salt-loving friends). This savory stuffed pork loin recipe I’m about to share is perfect for a cozy evening, a burst of flavors wrapped in a tender embrace that’s sure to make your taste buds dance like it’s 1999.
Steps
- Prepare the roasting pan by lining it with aluminum foil and placing a rack inside. Gather your ingredients: pork loin, onion, mushrooms, garlic, mustard, walnuts, apple, spinach, and shredded cheese.
- Chop the onion into small pieces and store any unused portion. While cooking the onion, prepare the garlic by peeling it, and chop the mushrooms and spinach into small pieces.
- Heat a large sauté pan on medium heat, add olive oil, and once it shimmers, add the chopped onion. Sauté the onion for about 7 minutes until it becomes translucent, stirring occasionally.
- Mix in crushed garlic, salt, and black pepper, stir, and cook for a minute. Add the chopped mushrooms, stir, and cook for another two minutes.
- Include the chopped spinach and ground thyme, stirring until the spinach wilts. Remove from heat and set the mixture aside.
- Preheat your oven to 350 degrees Fahrenheit. Unwrap the pork loin and pat it dry with paper towels. Place it on a cutting board and carefully butterfly the meat by cutting it down the center without slicing all the way through.
- Open the pork like a book and place a few pieces of plastic wrap over it. Use a meat tenderizer to pound the pork evenly, ensuring it has a uniform thickness.
- Season the pork with salt, pepper, and garlic powder, and spread Dijon mustard evenly over the surface.
- Sprinkle the shredded cheese over the pork, followed by the chopped walnuts. Add chopped apple pieces on top of the walnuts.
- Spread the sautéed vegetable mixture over the pork. Fold the pork back together and secure it with metal skewers or kitchen twine.
- Place the stuffed pork on the rack in the roasting pan with the fat side facing up. Insert a meat thermometer and bake for 70-80 minutes until the internal temperature reaches 145 degrees Fahrenheit.
- Once cooked, tent the pork with foil and let it rest for at least 10 minutes. Slice and serve, enjoying the flavorful stuffing with the tender meat.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion (or half of a large onion, chopped into small pieces)
- 1 teaspoon sea salt
- 4 garlic cloves (crushed)
- 1/4 teaspoon ground black pepper
- 6 baby portobello mushrooms (chopped small)
- 2 cups baby spinach (chopped medium/small)
- 3.25 pounds boneless pork loin (blotted dry with paper towels)
- 1/2 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 tablespoon Dijon mustard
- 1/2 cup walnuts (chopped)
- 1/4 cup shredded Mexican cheese
- 1 teaspoon ground thyme
- 1/4 large apple (chopped small)
FAQ
- Can I make this stuffed pork loin recipe gluten-free?
- Yes, this recipe is naturally gluten-free as it doesn’t include breadcrumbs. You can also make it Whole30 compliant by leaving out the shredded cheese.
- What are some good cheese alternatives if I want to omit the cheese?
- While cheese adds flavor, you can skip it if you prefer. If you decide to include cheese, shredded cheddar or Mexican cheese are excellent options.
- How should I prepare the pork loin for stuffing?
- To prepare the pork loin, you’ll need to ‘butterfly’ it by cutting across its center without slicing all the way through. This allows you to open it like a book, providing space for the stuffing.
- Is there a way to keep the stuffed pork loin elevated if I don’t have a roasting rack?
- If you lack a roasting rack, you can keep the pork off the bottom of the pan by placing it on a few slices of onion.
- How can I store leftover stuffed pork loin?
- Leftovers can be stored in an airtight container in the refrigerator for up to a week or frozen for up to 2 months.
Tips
- Utilize a Roasting Pan Alternative: If you don’t have a roasting pan with a rack, place the stuffed pork loin on a few onion slices to elevate it off the bottom of the pan, ensuring even cooking.
- Simplify Clean-Up with Foil: Line your roasting pan with aluminum foil to catch drippings, making clean-up more straightforward while also preserving those flavorful juices for potential gravy-making.
- Maintain Even Meat Thickness: After butterflying the pork loin, cover it with plastic wrap and use a meat tenderizer to pound it to a uniform thickness. This helps ensure the pork cooks evenly.
- Secure the Stuffed Pork: Instead of rolling the pork tightly, fold it like a book and secure it with metal skewers or kitchen twine to keep the stuffing intact during cooking.
Equipment
- Bluetooth Meat Thermometer – This is recommended for monitoring the pork roast’s temperature wirelessly.
- Roasting Pan with Rack – Useful for cooking the pork loin evenly.
- Meat Tenderizer – Needed for pounding the pork to an even thickness.
- Metal Skewers or Kitchen Twine – For securing the stuffed pork loin.
- Garlic Press – For crushing garlic efficiently.
