Stuffed pork loin is the dinner that looks like you tried all day. You didn’t. Juicy pork rolled around a savory filling. Roasted until golden. Slice it open. Watch everyone’s eyes go wide.
Serves 6-8.
Step-by-Step Instructions
Preheat & Prep
Preheat oven to 375°F (190°C).
Butterfly the Pork
If not already butterflied, cut pork loin horizontally, stopping ½ inch from the opposite edge. Open like a book. Cover with plastic wrap and pound to even ½-inch thickness.
Make Filling
In a skillet, sauté spinach and garlic until wilted (2 minutes). Remove from heat.
Mix in sun-dried tomatoes, feta, Parmesan, and nuts.
Roll & Tie
Spread filling evenly over the butterflied pork, leaving a 1-inch border.
Roll tightly from the short side. Tie with kitchen twine every 2 inches.
Sear & Season
Heat olive oil in an oven-safe skillet over medium-high heat.
Sear pork on all sides until browned (6-8 minutes).
Season outside with salt, pepper, garlic powder, and paprika.
Roast
Transfer skillet to oven. Roast 25-35 minutes until internal temp reaches 145°F (63°C).
Rest 10 minutes before slicing.
Make Pan Sauce (Optional)
After removing pork, add broth to skillet over medium heat. Scrape up brown bits. Whisk in butter. Drizzle over sliced pork.
Summary
Prep Time: 20 min | Cook Time: 40 min | Total: 1 hour
Yield: 6-8 servings | Difficulty: Medium
Storage Notes
Fridge: 4 days. Freezer (sliced): 3 months. Reheat in oven at 325°F for 10-15 minutes, covered with foil (keeps moist). Avoid microwave — pork dries out.
