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
Scale
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.
