20 Delicious Stuffed Pork Loin Recipes for Every Occasion

Looking to impress at dinner or simply spice up your weeknight meals? Stuffed pork loin is the ultimate crowd-pleaser—juicy, flavorful, and endlessly versatile! Whether you crave quick comfort food, elegant holiday centerpieces, or seasonal twists, we’ve got 20 mouthwatering recipes to suit every occasion. Get ready to roll, stuff, and savor—your new favorite dish is just a scroll away!

Apple and Sage Stuffed Pork Loin

This elegant yet approachable stuffed pork loin is a showstopper with its sweet-savory apple and sage filling—perfect for impressing guests without fuss.

Ingredients:

• 1 (3 lb) boneless pork loin, butterflied
• 2 tbsp olive oil, divided
• 1 cup finely diced yellow onion
• 2 cups peeled and diced Granny Smith apples
• 2 tbsp chopped fresh sage
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup panko breadcrumbs
• 1/4 cup apple cider
• Kitchen twine

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium. Sauté onion for 3 minutes until soft. Add apples, sage, 1 tsp salt, and 1/2 tsp pepper; cook 5 minutes until apples soften. Stir in panko and cider, then remove from heat.
2. Lay butterflied pork loin flat. Spread filling evenly, leaving a 1-inch border. Roll tightly and tie with twine every 2 inches. Rub outside with remaining 1 tbsp olive oil and sprinkle lightly with salt.
3. Place seam-side down in a roasting pan. Roast 50–60 minutes until internal temp reaches 145°F. Rest 10 minutes before slicing.

The cider-kissed filling stays juicy while the pork develops a gorgeous golden crust—no brining or basting required!

Tip: For extra caramelization, sear the rolled loin in the skillet before roasting.

Spinach and Feta Stuffed Pork Loin

This Spinach and Feta Stuffed Pork Loin is a showstopper that’s surprisingly simple—juicy pork wrapped around a vibrant, salty-sweet filling for a meal that feels fancy without the fuss.

• 1 (2–3 lb) pork loin, butterflied
• 2 cups fresh baby spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes (packed in oil), chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• Kitchen twine, for tying

1. Prep the filling: In a bowl, mix spinach, feta, sun-dried tomatoes, garlic, oregano, 1/2 tsp salt, and 1/2 tsp black pepper.
2. Stuff the pork: Lay the butterflied pork loin flat and spread the filling evenly over it, leaving a 1-inch border. Roll tightly and tie with kitchen twine at 1-inch intervals.
3. Sear: Heat olive oil in an oven-safe skillet over medium-high. Sear the pork on all sides until golden, about 2–3 minutes per side.
4. Bake: Transfer the skillet to a 375°F oven and roast for 35–40 minutes, until the pork reaches 145°F internally. Rest for 10 minutes before slicing.

The contrast of the creamy feta and tangy tomatoes against the tender pork makes every bite exciting—plus, it slices beautifully for a stunning presentation.

Tip: For extra flavor, brush the pork with a little honey mixed with Dijon mustard before roasting.

Cranberry and Walnut Stuffed Pork Loin

This elegant yet approachable stuffed pork loin is a showstopper, with sweet-tart cranberries and crunchy walnuts adding festive flair to every slice.

Ingredients

• 1 (3 lb) boneless pork loin, butterflied
• 1 cup dried cranberries
• 3/4 cup chopped walnuts
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 375°F. Lay butterflied pork loin flat and pat dry.
2. In a bowl, mix 1 cup dried cranberries, 3/4 cup chopped walnuts, 1/4 cup maple syrup, and 2 tbsp Dijon mustard. Spread evenly over pork.
3. Roll pork tightly and tie with kitchen twine at 2-inch intervals. Rub with 2 tbsp olive oil, then sprinkle with 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper.
4. Place seam-side down in a roasting pan. Bake 50-60 minutes until internal temperature reaches 145°F. Rest 10 minutes before slicing.

The maple glaze caramelizes into a sticky-sweet crust, while the walnuts stay satisfyingly crisp against the juicy pork. Tip: For extra flavor, toast the walnuts in a dry skillet for 3 minutes before chopping.

Garlic Herb Stuffed Pork Loin

This juicy pork loin is packed with a fragrant garlic-herb filling and roasted to perfection—a showstopper that’s easier than it looks!

Ingredients

• 1 (2.5–3 lb) boneless pork loin
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Prep the filling: In a bowl, mix 4 cloves minced garlic, 1/4 cup parsley, 2 tbsp rosemary, 1 tbsp thyme, 1/4 cup Parmesan, 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper.
2. Butterfly the pork: Slice the pork loin horizontally (without cutting through) and open it like a book. Pound gently to an even 1/2-inch thickness.
3. Stuff and tie: Spread the herb mixture evenly over the pork, roll tightly, and secure with kitchen twine every 2 inches.
4. Sear and roast: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear the pork on all sides until golden (3–4 minutes per side). Transfer to a 375°F oven and roast for 35–40 minutes, until a thermometer reads 145°F.
5. Rest and serve: Let rest 10 minutes before slicing. The garlic-herb filling stays vibrant against the tender pork, making every slice as pretty as it is flavorful.

Tip: For extra crispness, broil the pork for 2–3 minutes after roasting—just watch closely!

Prosciutto and Mozzarella Stuffed Pork Loin

This Prosciutto and Mozzarella Stuffed Pork Loin is a showstopper—juicy, flavorful, and surprisingly simple to pull off for a special dinner.

• 1 (2–3 lb) pork loin, butterflied
• 4 oz thinly sliced prosciutto
• 8 oz fresh mozzarella, sliced into 1/4-inch pieces
• 1/4 cup chopped fresh basil
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried oregano

1. Preheat oven to 375°F. Lay the butterflied pork loin flat and pat dry with paper towels.
2. Layer prosciutto evenly over the pork, followed by mozzarella slices and chopped basil, leaving a 1-inch border.
3. Roll the pork tightly lengthwise and secure with kitchen twine every 2 inches. Rub with olive oil, then sprinkle evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried oregano.
4. Place seam-side down in a roasting pan and bake for 50–60 minutes, until the internal temperature reaches 145°F. Let rest 10 minutes before slicing.

The salty prosciutto and creamy mozzarella melt into every bite, while the basil adds a fresh pop—no sauce needed!

Tip: For extra crispiness, sear the rolled loin in a skillet over medium-high heat for 2 minutes per side before roasting.

Sun-Dried Tomato and Basil Stuffed Pork Loin

This juicy pork loin is rolled with a vibrant sun-dried tomato and basil filling—elegant enough for a dinner party but simple enough for Sunday supper.

Ingredients:

• 1 (2.5–3 lb) boneless pork loin, butterflied
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 1/4 cup fresh basil leaves, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• Kitchen twine, for tying

Instructions:

1. Preheat oven to 375°F. Lay the butterflied pork loin flat and pat dry with paper towels.
2. In a bowl, mix the sun-dried tomatoes, basil, garlic, Parmesan, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp oregano. Spread the mixture evenly over the pork.
3. Roll the pork tightly lengthwise and tie with kitchen twine at 1-inch intervals. Rub the outside with the remaining 1 tbsp olive oil.
4. Place seam-side down in a roasting pan and bake for 45–55 minutes, until a meat thermometer reads 145°F. Rest for 10 minutes before slicing.

The sun-dried tomatoes add a tangy sweetness that balances beautifully with the herbaceous basil and rich pork—no sauce needed!

Tip: For extra flavor, sear the rolled loin in a skillet for 2 minutes per side before roasting.

Blue Cheese and Pear Stuffed Pork Loin

This elegant yet approachable stuffed pork loin combines sweet pears, tangy blue cheese, and earthy rosemary for a showstopping centerpiece that’s easier than it looks.

• 1 (2–3 lb) pork loin, butterflied
• 1 ripe pear, thinly sliced
• 1/2 cup crumbled blue cheese
• 2 tbsp chopped fresh rosemary
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth

1. Prep: Preheat oven to 375°F. Lay butterflied pork loin flat and season with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Stuff: Layer pear slices evenly over pork, then sprinkle with 1/2 cup blue cheese and 2 tbsp rosemary. Roll tightly and tie with kitchen twine at 1-inch intervals.
3. Sear: Heat 1 tbsp olive oil in an ovenproof skillet over medium-high. Brown pork on all sides, about 2 minutes per side.
4. Roast: Pour 1/2 cup chicken broth into the skillet, transfer to oven, and roast for 45–50 minutes until a thermometer reads 145°F. Rest 10 minutes before slicing.

The contrast of juicy pears and creamy blue cheese melts into the pork, creating pockets of rich flavor in every slice.

Tip: For extra crispness, broil the pork for 2–3 minutes after roasting.

Bacon and Cheddar Stuffed Pork Loin

This juicy pork loin gets a flavor boost from a gooey cheddar and crispy bacon filling—perfect for impressing guests without fuss.

Ingredients:

• 1 (2–3 lb) pork loin, butterflied
• 6 slices bacon, cooked and crumbled
• 1 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Prep: Preheat oven to 375°F. Lay the butterflied pork loin flat and pat dry.
2. Stuff: In a bowl, mix crumbled bacon, cheddar, parsley, garlic, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Spread filling evenly over the pork, leaving a 1-inch border. Roll tightly and tie with kitchen twine at 1-inch intervals.
3. Sear: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high. Sear pork on all sides until golden, about 2 minutes per side.
4. Bake: Transfer skillet to the oven and roast for 45–50 minutes, until internal temperature reaches 145°F. Rest 10 minutes before slicing.

The salty bacon and melty cheddar create pockets of richness in every slice, while the smoked paprika adds a subtle smokiness. Tip: For extra crispiness, broil the stuffed loin for 2–3 minutes after roasting.

Apricot and Pistachio Stuffed Pork Loin

This elegant yet approachable stuffed pork loin is a showstopper, with sweet apricots, crunchy pistachios, and warm spices tucked inside tender meat.

Ingredients:

• 1 (2.5–3 lb) boneless pork loin, butterflied
• 1/2 cup dried apricots, finely chopped
• 1/3 cup shelled pistachios, roughly chopped
• 2 tbsp olive oil, divided
• 1 small shallot, minced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• Kitchen twine

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium. Sauté shallot for 2 minutes until soft, then add garlic, cumin, salt, pepper, and smoked paprika; cook 30 seconds until fragrant. Remove from heat and stir in apricots and pistachios.
2. Lay butterflied pork loin flat and spread filling evenly over the surface, leaving a 1-inch border. Roll tightly lengthwise and tie with kitchen twine at 1-inch intervals.
3. Rub outside with remaining 1 tbsp olive oil and season lightly with extra salt and pepper. Place seam-side down in a roasting pan.
4. Roast for 50–60 minutes, until internal temperature reaches 145°F. Rest 10 minutes before slicing.

The contrast of juicy pork, sticky apricots, and nutty crunch makes every bite exciting—perfect for impressing guests without fussy techniques.

Tip: For extra caramelization, broil the roast for 2–3 minutes after resting.

Mushroom and Gruyere Stuffed Pork Loin

This elegant yet approachable stuffed pork loin is a showstopper—juicy meat wrapped around a rich, savory filling of mushrooms and melty Gruyere.

Ingredients:

• 1 (2.5–3 lb) boneless pork loin, butterflied
• 2 tbsp olive oil, divided
• 8 oz cremini mushrooms, finely chopped
• 1 small shallot, minced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded Gruyere cheese
• Kitchen twine, for tying

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add mushrooms, shallot, garlic, thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 6–8 minutes until mushrooms release their liquid and soften. Let cool slightly, then stir in Gruyere.
2. Lay butterflied pork loin flat and spread the mushroom mixture evenly over the surface, leaving a 1-inch border. Roll tightly lengthwise and secure with kitchen twine at 1-inch intervals.
3. Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear pork on all sides until golden, about 2 minutes per side. Transfer skillet to oven and roast 35–40 minutes, until internal temperature reaches 145°F.
4. Let rest 10 minutes before slicing. Remove twine and serve warm.

The contrast of the crispy exterior with the gooey, umami-packed filling makes every slice irresistible. Perfect for impressing guests without fussy techniques!

Tip: For extra flavor, deglaze the skillet with a splash of white wine after searing and drizzle over the sliced pork.

Pesto and Pine Nut Stuffed Pork Loin

This elegant yet approachable stuffed pork loin is a showstopper for Sunday dinners, with a vibrant pesto filling and buttery pine nuts in every slice.

Ingredients:

• 1 (3–4 lb) boneless pork loin, butterflied
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup toasted pine nuts
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• Kitchen twine (for tying)

Instructions:

1. Preheat oven to 375°F. Lay butterflied pork loin flat and pat dry with paper towels.
2. Spread 1/2 cup pesto evenly over the meat, leaving a 1-inch border. Sprinkle with 1/4 cup pine nuts, then roll tightly lengthwise and secure with kitchen twine at 1-inch intervals.
3. Rub outside with 2 tbsp olive oil, then season all over with 1/2 tsp salt and 1/2 tsp black pepper.
4. Place seam-side down in a roasting pan and bake for 50–60 minutes, until a meat thermometer reads 145°F at the thickest part. Rest 10 minutes before slicing.

The pine nuts add a delightful crunch against the juicy pork, while the pesto keeps every bite herbaceous and bright.

Tip: For extra flavor, sear the rolled loin in an oven-safe skillet before roasting—just add 2 minutes per side over medium-high heat!

Caramelized Onion and Gorgonzola Stuffed Pork Loin

This elegant yet approachable stuffed pork loin is a showstopper, with sweet caramelized onions and tangy gorgonzola melting into every bite.

Ingredients:

• 1 (2.5–3 lb) boneless pork loin
• 2 tbsp olive oil, divided
• 2 large yellow onions, thinly sliced
• 1 tsp brown sugar
• 1/2 tsp salt, plus extra for seasoning
• 1/4 tsp black pepper, plus extra for seasoning
• 1/2 cup crumbled gorgonzola cheese
• 2 tbsp chopped fresh thyme
• 1/2 cup chicken broth

Instructions:

1. Caramelize the onions: Heat 1 tbsp olive oil in a skillet over medium-low heat. Add onions, brown sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 20 minutes, stirring occasionally, until deeply golden. Let cool slightly.
2. Prep the pork: Butterfly the pork loin by slicing horizontally almost all the way through, then open like a book. Pound lightly to even thickness (about 1/2-inch). Season both sides with salt and pepper.
3. Stuff and roll: Spread caramelized onions evenly over the pork, leaving a 1-inch border. Sprinkle gorgonzola and thyme on top. Roll tightly lengthwise and secure with kitchen twine at 1-inch intervals.
4. Sear and roast: Heat remaining 1 tbsp olive oil in an ovenproof skillet over medium-high. Sear pork on all sides until browned (about 2 minutes per side). Pour in chicken broth, then transfer skillet to a 375°F oven. Roast for 35–40 minutes, until internal temperature reaches 145°F.
5. Rest and serve: Let pork rest for 10 minutes before slicing. Serve with pan juices drizzled over the top.

The contrast of rich cheese and sweet onions against the juicy pork makes this dish feel restaurant-worthy, while the easy stuffing technique keeps it totally doable for weeknights.

Tip: For extra flavor, deglaze the skillet with a splash of balsamic vinegar after searing.

Fig and Goat Cheese Stuffed Pork Loin

This elegant yet approachable stuffed pork loin is a showstopper, with sweet figs and tangy goat cheese melting into every juicy bite.

Ingredients:

• 1 (2 lb) boneless pork loin, butterflied
• 1/2 cup dried figs, finely chopped
• 4 oz goat cheese, softened
• 2 tbsp fresh rosemary, minced
• 1 tbsp honey
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lay butterflied pork loin flat and pat dry.
2. In a bowl, mix figs, goat cheese, rosemary, honey, 1/2 tsp salt, and 1/4 tsp pepper. Spread evenly over pork, leaving a 1-inch border.
3. Roll tightly and tie with kitchen twine at 1-inch intervals. Rub outside with olive oil, then sprinkle with remaining 1/2 tsp salt and 1/4 tsp pepper.
4. Place seam-side down in a roasting pan. Bake for 45–50 minutes until internal temperature reaches 145°F. Rest 10 minutes before slicing.

The figs caramelize slightly as they bake, creating pockets of jammy sweetness that balance the creamy goat cheese perfectly.

Tip: For extra flavor, sear the rolled loin in a skillet over medium-high heat for 2 minutes per side before roasting.

Roasted Red Pepper and Feta Stuffed Pork Loin

This juicy pork loin gets a Mediterranean twist with tangy feta and sweet roasted peppers tucked inside—perfect for impressing guests without the fuss!

Ingredients:

• 1 (2–3 lb) pork loin, butterflied
• 1 cup crumbled feta cheese
• 1/2 cup jarred roasted red peppers, drained and chopped
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lay the butterflied pork loin flat and pat dry with paper towels.
2. In a bowl, mix 1 cup crumbled feta, 1/2 cup roasted red peppers, 2 cloves minced garlic, 1 tbsp rosemary, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Spread evenly over the pork.
3. Roll the pork tightly and tie with kitchen twine at 1-inch intervals. Rub outside with 2 tbsp olive oil and sprinkle lightly with extra salt.
4. Place seam-side down in a roasting pan. Bake for 50–60 minutes, until a meat thermometer reads 145°F. Rest 10 minutes before slicing.

The salty feta melts into the peppers, creating pockets of creamy richness in every slice—plus, the rosemary-infused crust smells incredible as it roasts!

Tip: For extra color, broil the pork for 2–3 minutes at the end to crisp the exterior.

Sweet Potato and Pecan Stuffed Pork Loin

This elegant yet approachable stuffed pork loin combines sweet, nutty, and savory flavors in every slice—perfect for impressing guests without the fuss.

Ingredients:

• 1 (2.5–3 lb) pork loin, butterflied
• 1 cup mashed sweet potato (about 1 medium)
• 1/2 cup chopped pecans, toasted
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tsp chopped fresh rosemary
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. In a bowl, mix mashed sweet potato, pecans, maple syrup, Dijon mustard, rosemary, garlic powder, salt, and black pepper.
2. Lay butterflied pork loin flat and spread the sweet potato mixture evenly over the surface, leaving a 1-inch border. Roll tightly and tie with kitchen twine at 1-inch intervals.
3. Heat olive oil in an oven-safe skillet over medium-high. Sear pork on all sides until golden, about 2 minutes per side.
4. Transfer skillet to oven and roast for 35–40 minutes, until a meat thermometer reads 145°F. Rest 10 minutes before slicing.

The contrast of tender pork, creamy sweet potato, and crunchy pecans makes this dish feel like a special occasion—even on a weeknight.

Tip: For extra caramelization, brush the rolled loin with an extra 1 tbsp maple syrup before roasting.

Artichoke and Parmesan Stuffed Pork Loin

This juicy pork loin gets a flavor boost from a cheesy, garlicky artichoke stuffing—elegant enough for company but simple enough for a weeknight win.

Ingredients:

• 1 (2.5–3 lb) boneless pork loin, butterflied
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 3 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• Kitchen twine, for tying

Instructions:

1. Preheat oven to 375°F. In a bowl, mix artichoke hearts, Parmesan, panko, garlic, parsley, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp oregano.
2. Lay butterflied pork loin flat and spread stuffing evenly over the surface. Roll tightly and tie with kitchen twine at 1-inch intervals.
3. Heat a skillet over medium-high. Sear pork on all sides until golden, about 2 minutes per side. Transfer to a baking dish.
4. Bake for 45–50 minutes, until internal temperature reaches 145°F. Rest 10 minutes before slicing.

The tangy artichokes and nutty Parmesan melt into a savory filling that keeps the pork incredibly moist—no dry meat here!

Tip: For extra crispiness, broil the stuffed loin for 2–3 minutes after baking.

Orange and Rosemary Stuffed Pork Loin

This elegant yet approachable pork loin is bursting with bright citrus and earthy rosemary, making it a showstopper for Sunday dinners or holiday gatherings.

Ingredients:

• 1 (3–4 lb) boneless pork loin, butterflied
• 1 tbsp olive oil
• 1/2 cup panko breadcrumbs
• 1/4 cup chopped fresh parsley
• 2 tbsp minced fresh rosemary
• 2 cloves garlic, minced
• Zest and juice of 1 large orange (about 1/4 cup juice)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Kitchen twine

Instructions:

1. Preheat oven to 375°F. Pat pork loin dry and lay flat on a cutting board.
2. In a bowl, mix 1/2 cup panko, 1/4 cup parsley, 2 tbsp rosemary, 2 cloves minced garlic, orange zest, 1 tsp salt, and 1/2 tsp pepper. Drizzle with orange juice and 1 tbsp olive oil; stir until moistened.
3. Spread stuffing evenly over pork, leaving a 1-inch border. Roll tightly and tie with kitchen twine every 2 inches.
4. Place seam-side down in a roasting pan. Roast for 50–60 minutes until internal temperature reaches 145°F. Rest 10 minutes before slicing.

The citrus-infused stuffing keeps the pork incredibly juicy while creating a fragrant, golden crust—no brining required!

Tip: For extra caramelization, sear the rolled loin in a skillet before roasting.

Chorizo and Manchego Stuffed Pork Loin

This Chorizo and Manchego Stuffed Pork Loin is a showstopper—juicy, flavorful, and packed with Spanish-inspired flair that’ll wow your dinner guests.

• 1 (2–3 lb) pork loin, butterflied
• 1/2 cup crumbled Spanish chorizo
• 1/2 cup shredded Manchego cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Kitchen twine, for tying

1. Prep the filling: In a bowl, mix the chorizo, Manchego, parsley, garlic, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Stuff the pork: Lay the butterflied pork loin flat and spread the filling evenly over it. Roll tightly and tie with kitchen twine at 1-inch intervals.
3. Sear: Heat olive oil in an oven-safe skillet over medium-high. Sear the pork on all sides until golden, about 3 minutes per side.
4. Roast: Transfer the skillet to a 375°F oven and roast for 35–40 minutes, until the internal temperature reaches 145°F. Let rest 10 minutes before slicing.

The melty Manchego and smoky chorizo create a rich, savory spiral in every slice—elevating humble pork loin to special-occasion status.

Tip: For extra crispiness, broil the pork for 2–3 minutes after roasting.

Pumpkin and Sage Stuffed Pork Loin

This elegant yet approachable stuffed pork loin is a showstopper, with sweet pumpkin and earthy sage tucked inside tender meat—perfect for impressing guests without stressing over complicated steps.

Ingredients:

• 1 (2–3 lb) boneless pork loin, butterflied
• 1 cup canned pumpkin purée
• 1/4 cup finely chopped fresh sage
• 2 tbsp maple syrup
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Kitchen twine

Instructions:

1. Prep: Preheat oven to 375°F. Lay butterflied pork loin flat and pat dry with paper towels.
2. Stuff: In a bowl, mix 1 cup pumpkin purée, 1/4 cup sage, 2 tbsp maple syrup, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Spread evenly over pork, leaving a 1-inch border. Roll tightly and tie with twine every 2 inches.
3. Sear: Heat 1 tbsp olive oil in an ovenproof skillet over medium-high. Brown pork on all sides, about 2 minutes per side.
4. Roast: Transfer skillet to oven. Bake 35–40 minutes until internal temp reaches 145°F. Rest 10 minutes before slicing.

The pumpkin stuffing stays luxuriously creamy, while the pork stays juicy—a contrast that’ll have everyone asking for seconds. Tip: For extra crispiness, broil the pork for 2–3 minutes after roasting.

Brie and Cranberry Stuffed Pork Loin

This festive pork loin is a showstopper, with melty brie and tart cranberry sauce tucked inside for a sweet-savory bite in every slice.

Ingredients:

• 1 (3 lb) boneless pork loin, butterflied
• 1/2 cup whole-berry cranberry sauce
• 4 oz brie cheese, rind removed and sliced
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/2 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. Lay butterflied pork loin flat and pat dry with paper towels.
2. Spread cranberry sauce evenly over the meat, leaving a 1-inch border. Layer brie slices on top, then roll tightly and tie with kitchen twine at 1-inch intervals.
3. Rub pork with olive oil, then sprinkle evenly with salt, pepper, thyme, and garlic powder.
4. Place seam-side down in a roasting pan and bake for 50–60 minutes, until internal temperature reaches 145°F. Rest 10 minutes before slicing.

The contrast of gooey brie pockets against the juicy pork and bright cranberry makes this dish feel extra special—perfect for impressing guests without fussy techniques.

Tip: For extra flavor, sear the rolled loin in a skillet over medium-high heat for 2 minutes per side before roasting.

Conclusion

With 20 mouthwatering stuffed pork loin recipes, there’s something here for every occasion—whether it’s a cozy family dinner or a festive gathering. We hope you find a new favorite to try! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to Pinterest so others can enjoy these delicious ideas too. Happy cooking!