If you’re looking for a show-stopping dish that’s bursting with creamy, savory, and vibrant flavors, this Stuffed Pork Loin with Cream Cheese, Roasted Red Peppers, and Prosciutto Recipe will absolutely steal the spotlight at your dinner table. It’s a delightful combination of juicy pork loin rolled around luscious cream cheese, sweet roasted red peppers, fresh spinach, and delicate slices of prosciutto, all perfectly seasoned and roasted to golden perfection. This recipe brings together simple ingredients in a way that feels elegant and comforting, making every bite a joyous celebration of flavor and texture.
Ingredients You’ll Need
Gathering your ingredients is a breeze for this Stuffed Pork Loin with Cream Cheese, Roasted Red Peppers, and Prosciutto Recipe. Each one plays a crucial role in building layers of rich taste, bright color, and satisfying texture, so having everything ready will make your cooking experience smooth and enjoyable.
- Pork loin roast (3-4 pounds, boneless): The star of the dish, providing a tender and juicy base for the flavorful stuffing.
- Salt and ground black pepper (to taste): Essential for seasoning and enhancing all the natural flavors.
- Cream cheese (1 ½ packages, softened): Brings creamy richness and smooth texture that melds beautifully with the pork.
- Grated Parmesan cheese (½ cup): Adds a nutty, sharp depth to the creamy filling for extra savoriness.
- Italian seasoning or pesto seasoning (1 tablespoon): Infuses the dish with aromatic, herbaceous notes that brighten every bite.
- Roasted red peppers (1 cup, drained and patted dry): Sweet and smoky, they add vibrant color and a slight tang.
- Baby spinach leaves (1 cup): Fresh and slightly earthy, giving a lovely contrast to the richness of the cheese.
- Prosciutto slices (6): Thin, salty, and delicate, wrapping around the filling to contribute a savory punch.
- Olive oil (2 tablespoons): Used to coat the pork for a beautiful golden crust.
- Ground paprika (½ teaspoon): Adds subtle warmth and a hint of smokiness to the roasted pork.
How to Make Stuffed Pork Loin with Cream Cheese, Roasted Red Peppers, and Prosciutto Recipe
Step 1: Preheat and Prepare Your Oven
Get started by preheating your oven to 350°F. This temperature brings the pork up gently, ensuring it cooks evenly and stays juicy while soaking in all those wonderful flavors from the filling.
Step 2: Butterfly the Pork Loin
Place your pork loin on a sturdy cutting board. With a sharp knife, carefully make a lengthwise cut about ½ inch from the surface, stopping short of cutting through. Rotate and continue horizontally, opening the roast like a book to create a large, flat rectangle with an even thickness—this technique will make rolling the loin with the filling so much easier. Then, sandwich the pork between two sheets of plastic wrap and gently pound it flat with a rolling pin or meat mallet. This step helps achieve an even thickness for uniform cooking and easier rolling.
Step 3: Layer the Luscious Filling
Season one side lightly with salt and pepper. In a bowl, combine the softened cream cheese with the grated Parmesan, creating a rich, creamy spread. Smear this mixture evenly over the pork. Sprinkle your Italian seasoning for that fabulous herbal hint. Next, layer the roasted red peppers, followed by the fresh baby spinach leaves, and finally, the prosciutto slices. This combination ensures a burst of color, textures, and flavors in every bite.
Step 4: Roll and Season the Roast
Carefully roll up the pork loin, keeping the filling snug inside, then secure it with kitchen twine at intervals of about 2 inches to keep it all tight while cooking. Rub the outside with olive oil for a golden finish and sprinkle with paprika, salt, and pepper — this coating adds a gorgeous color and subtle spice to the crust.
Step 5: Roast to Perfection
Place the pork seam-side down on a rack set inside a roasting pan. Roast at 350°F for 50 to 75 minutes, or until the internal temperature reaches 135°F, ensuring a juicy interior. Crank up the oven to 450°F and roast for another 5 to 10 minutes to brown the outside beautifully and reach a safe internal temperature of 145°F. This two-step roasting process gives you that perfect balance of moist meat and crispy exterior.
Step 6: Rest, Slice, and Serve
Once out of the oven, let the pork rest, loosely covered with foil, for 10 to 15 minutes. Resting locks in those precious juices and makes slicing easier. Then cut into ½-inch thick rounds, revealing that stunning swirl of cream cheese, red peppers, spinach, and prosciutto inside. Serve warm and watch your guests eagerly dig in!
How to Serve Stuffed Pork Loin with Cream Cheese, Roasted Red Peppers, and Prosciutto Recipe
Garnishes
Adding fresh herbs like chopped parsley or thyme makes the dish pop visually and adds a fresh herbal note that complements the richness of the pork. A sprinkle of extra grated Parmesan or a drizzle of good-quality olive oil can also elevate the plate beautifully.
Side Dishes
This stuffed pork loin pairs wonderfully with creamy mashed potatoes or a light lemony couscous that soaks up all those delicious juices. Roasted seasonal vegetables or a crisp green salad bring balance and color to the meal, rounding out a feast that’s both satisfying and vibrant.
Creative Ways to Present
For a festive touch, arrange the sliced pork rounds on a large platter in a spiral or fan shape. Garnish with bright roasted red pepper strips and fresh spinach leaves for color harmony. You can also serve it atop a bed of wilted greens or alongside artisanal bread to catch every bit of the flavorful filling and pan juices.
Make Ahead and Storage
Storing Leftovers
Wrap leftover stuffed pork loin tightly in foil or plastic wrap and refrigerate. It will stay fresh for up to 3 to 4 days, ready to be reheated for a second delicious meal without losing its taste or juiciness.
Freezing
You can freeze the cooked pork loin by wrapping it securely in plastic wrap and then aluminum foil to prevent freezer burn. Store it in an airtight container or freezer bag for up to 3 months. Thaw it overnight in the fridge before reheating for best texture.
Reheating
To warm up leftovers, place slices in a baking dish covered with foil and heat in a preheated 325°F oven until heated through, about 15 to 20 minutes. This gentle reheating method keeps the pork juicy and ensures the creamy filling stays luscious.
FAQs
Can I use pork tenderloin instead of pork loin for this recipe?
While pork tenderloin cooks faster and is leaner, this recipe calls for pork loin because of its size and ability to hold the stuffing well. Using tenderloin might result in a smaller roll and drier meat if overcooked.
Do I need to soak the roasted red peppers before using?
Make sure the roasted red peppers are well drained and patted dry to avoid too much moisture inside the pork, which could make it soggy. No soaking is necessary if they are jarred and packed in oil or water.
Can I substitute the cream cheese with another type of cheese?
Cream cheese gives the filling its smooth, creamy texture, but you could experiment with mascarpone or ricotta for a different flavor. Keep in mind that Parmesan adds a sharp, nutty balance that complements the creaminess.
Is it okay to prepare this recipe ahead of time?
You can assemble the stuffed pork loin a few hours before cooking and keep it covered in the refrigerator. Bring it to room temperature before roasting to ensure even cooking.
How do I know when the pork loin is perfectly cooked?
Using a meat thermometer is the most reliable way. Aim for an internal temperature of 145°F after the final high heat roasting step for the perfect balance of safety, juiciness, and tenderness.
Final Thoughts
This Stuffed Pork Loin with Cream Cheese, Roasted Red Peppers, and Prosciutto Recipe is one of those dishes that feels like a hug on a plate—comforting, flavorful, and just a little fancy. It’s perfect for special occasions or whenever you want to impress your loved ones with a stunning, delicious meal. Trust me, once you try it, it might just become your go-to pork dinner for years to come. Happy cooking and even happier eating!
Print
Stuffed Pork Loin with Cream Cheese, Roasted Red Peppers, and Prosciutto Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Stuffed Pork Loin recipe features a juicy boneless pork loin filled with a flavorful mixture of cream cheese, Parmesan, roasted red peppers, baby spinach, and prosciutto. The roast is perfectly seasoned, rolled, and oven-roasted for a tender, savory main dish that’s ideal for family dinners or special occasions.
Ingredients
For the Pork Loin
- 1 3-4 pound boneless pork loin roast (NOT tenderloin)
- Salt and ground black pepper (to taste)
- 2 tablespoons olive oil
- 1/2 teaspoon ground paprika
For the Filling
- 1 1/2 (8-oz) packages cream cheese (softened)
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning (or pesto seasoning)
- 1 cup roasted red peppers (drained and patted dry)
- 1 cup baby spinach leaves
- 6 slices prosciutto
Instructions
- Prep: Preheat the oven to 350°F (175°C) to get ready for roasting the pork loin.
- Prepare pork: Lay the pork loin on a cutting board. Carefully make a lengthwise cut about ½ inch from the surface, stopping ½ inch before cutting through completely. Rotate and continue cutting horizontally while gently rolling the roast open to create a large, flat rectangular piece of even thickness. Place the flattened pork between two sheets of heavy-duty plastic wrap and pound gently with a rolling pin or meat mallet to even out the thickness.
- Layer filling: Season one side of the pork with salt and pepper. In a bowl, mix the softened cream cheese with grated Parmesan cheese. Spread this mixture evenly over the pork. Sprinkle with Italian seasoning. Then layer the roasted red peppers, baby spinach leaves, and prosciutto slices on top in that order.
- Roll and season: Roll the pork loin tightly into a log, securing it with kitchen twine at 2-inch intervals. Rub the outside of the roast with olive oil, then season with ground paprika, salt, and pepper evenly.
- Roast: Place the pork seam-side down on a rack inside a roasting pan. Roast in the preheated oven for 50–75 minutes or until the internal temperature reaches 135°F (57°C). Then increase oven temperature to 450°F (232°C) and roast for another 5-10 minutes until the internal temperature hits 145°F (63°C) and the outside is nicely browned.
- Rest and serve: Remove the pork loin from the oven and loosely tent with foil. Let rest on the counter for 10–15 minutes to redistribute juices. Slice the roast into ½-inch thick rounds and serve warm.
Notes
- Do not cut the pork loin all the way through when flattening to maintain structure for rolling.
- Use heavy-duty plastic wrap when pounding to avoid tearing the meat or making a mess.
- Check internal temperatures with a meat thermometer for safety and perfect doneness.
- Resting the meat after roasting is essential to keep it juicy and tender.
- Substitute Italian seasoning with pesto seasoning for a different flavor profile.
