Back Road Journal

food

Savory Stuffed Pork Loin for Special Occasions

6 min read apples4sell

This pork loin is wonderfully delicious. It includes a savory stuffing with prosciutto, roasted red peppers, sautéed spinach, and creamy garlic and herb cheese. It creates a gorgeous presentation when sliced into thick rounds that show off its colorful spiral interior. It is perfect for a special occasion and will surely please your dinner guests.

I stuffed this roasted pork loin with savory, thinly sliced prosciutto. I also added fire-roasted red peppers, sautéed baby spinach, and creamy Boursin cheese. The lean cut of meat is fairly inexpensive and is easy to work with. The loin can sometimes be dry if not properly cooked but stuffing and proper cooking fixes that. The stuffing not only adds flavor from the inside, it helps keep the lean pork moist during roasting. 

This pork roast has colorful spirals of green and red vegetables with a creamy cheese center. It is not only a pretty dish but also an easy one. You can assemble it early in the day or even the day before. It bakes in about an hour, making it perfect for entertaining. This is especially nice during the hectic holiday season. You can get organized ahead of time so that you can spend more time with your friends or family.

As far as side sides, I served the pork tenderloin with a mushroom pilaf. For something a little more special I suggest my Wild Rice Blend With Mushrooms, Caramelized Shallots And Toasted Pecans.  It is a wonderful combination of savory flavors, colors and textures that will go with most main course entrees.

If you want to serve wine with this meal, I would suggest a red wine like a Pinot Noir. It pairs well with this savory pork roast. Alternatively, try a dry Riesling or Sauvignon Blanc.

stuffed-pork-loin
Stuffed Pork Loin With Mushroom Rice Pilaf

Pork Loin Stuffed With Prosciutto, Roasted Red Peppers.

Sautéed Spinach And Boursin Cheese

Serves 4-6, adjust the recipe accordingly

Preheat the oven to 350 degrees

Ingredients

  • 1 Tbsp. olive oil plus one additional to use later
  • 1-2 garlic cloves, minced
  • 1 5 oz. container of prewashed fresh baby spinach
  • 3 lb. boneless pork loin, butterflied
  • 2 oz. thinly sliced prosciutto
  • 2 large red bell peppers, roasted, skinned and seeded* see note below
  • 1 5 oz. pkg. Garlic and Herb Boursin cheese (any soft cheese can be substituted)
  • salt and freshly ground black pepper
how-to-stuff-a-pork-loin
How To Stuff A Pork Loin

Directions

  • Take the pork out of the refrigerator at least 30 before you plan to start cooking.
  • Sauté the spinach by heating oil over medium high heat in a large sauté pan. Add the garlic and cook for 30 seconds.
  • Add the spinach a little at a time. As it wilts, continue stirring and adding more spinach until it is all fits in the pan and is wilted. Continue cooking until all the moisture has evaporated. Set aside to cool.
  • Butterfly the loin. (If you have never done this, or feel uncomfortable doing it yourself, ask your butcher. He will usually be happy to do it for you.)
  • Set the pork loin on a cutting board. Open it like a book with the cut side up. Cover with a sheet of plastic wrap and pound it to an even thickness.
  • Season the inside of the pork generously with salt and pepper. 
  • Cover the pork loin with a single layer of overlapping prosciutto slices.
  • Line it with roasted peppers leaving a boarder about an inch or two.
  • Slice the Boursin cheese as best you can. Lay it over the center of the peppers. Stay about an inch from the ends.
  • Layer the spinach filling over top leaving a boarder. 
  • Roll up the pork loin and tie with kitchen twine at 1 to 1 1/2-inch intervals. (This is when a pair of helping hands is convenient).
  • Season the outside of the pork loin with salt and freshly ground pepper.
  • Heat the remaining 1 Tbsp. olive oil in a sauté pan over medium high heat. Using tongs, sear the loin for 2 to 3 minutes on all sides until golden brown.
  • Line a small sheet tray with foil and place a rack on the tray. Put the pork loin on the rack and place in the preheated oven.
  • Roast the pork loin in the oven until the meat reaches 140°F, about 1 hour, depending on the size. Remove from the oven and tent with foil. The meat’s temperature will continue to rise outside the oven.
  • Let the pork rest on a cutting board until it reaches an internal temp of 145°F internal temperature. 
  • Once the pork reaches 145°F, let the meat rest for an additional 10 minutes. This will ensure it is cool enough to cut and the cheese to firm.
  • Untie the pork loin and carve the meat into 1/2 inch thick slices. Arrange the slices on plates, add the sides and serve.

Char the red bell peppers under the broiler or on top of a gas burner. You can also use your grill. Turn them often until they are mostly black and softened. Place the peppers in a paper bag, seal and let cool for about 10 minutes. Rub the blackened peel off. Remove the top and bottom of the pepper. Slice it open to create one continuous sheet of pepper. Remove the seeds and membranes then set aside until needed.

If you have never butterflied a loin of park, I suggest watching a couple of video’s on YouTube.

The USDA revised safety recommendations now state that pork is safe when it reaches 145°F. The lower temperature results in pork that is juicy, tender, and delicious. To remove any uncertainty about the pork’s doneness, measure the center of the meat’s internal temperature.

To make sure that the pork was not over cooked, I used a Meater thermometer to check the internal temperature. It’s a stainless steel probe with two sensors. One measures the temperature at the center of the meat. The other monitors the ambient temperature in your oven. You choose the type of meat and select a target temperature. It alerts you to remove your meat a few degrees under the target temperature. It continues to monitor the internal temperature while the meat rests. It alerts you when your meat is ready to eat.

NOTES FROM THE KITCHEN

****

This stuffed pork is an impressive main dish. While it may look fancy, it is not difficult to prepare. The one piece of advice I can give you is to make sure that you don’t overcook the pork. To do that, I encourage you to monitor the pork loin’s internal temperature with a good meat thermometer for accuracy. I hope you will try my savory stuffed pork loin at your next dinner party or during the holiday season.

74 comments

    1. Hi Mad Dog, While I’m sure my husband would love a pork roast stuffed with sausage, he did enjoy this flavorful version. I believe you will like it as well..

      Reply

  3. Karen,

    This looks stunning. I have several recipes for stuffed pork loin but none as pretty as this one. What a nice Christmas meal it would make.! Thank you.

    Pam

    Reply

  10. Dear Karen, it’s great to see something that looks fancy but isn’t too difficult to put together. I agree wholeheartedly about using a meat thermometer to avoid overcooking the pork.

    Reply

    1. Thank you for your nice comment Gary. It really is a good recipe,,,easy to prepare and looks pretty on the plate. I’m glad you agree with me about the importance of a meat thermometer.

      Reply

  11. Now, that is a dish fit for company — or just when you want to spoil yourself a little bit. I also think your favorite — and mine — Pinot Noir would go wonderfully with it. Happy holidays!

    Reply

  12. I have never done this before but what a fabulous presentation it makes. Tis the season for elegant food so perhaps this year?! Thanks, Karen (and for your visits and comments too!)

    Reply

  13. I would definitely love to try this with the shallot and chive Boursin. It’s a truly beautiful dish, Karen! Thanks for sharing the recipe.

    Reply

  15. Fully agree with Gary . . . this looks absolutely delightful, not difficult and there is almost naught ‘naughty’ about it! Shall post to friends!!!

    Reply

    1. Hi Eva, you are correct in that this meal, with its lean pork and fresh vegetables does make for a pretty meal that is on the heathy side.

      Reply

    1. Thank your for your lovely compliment Tandy. I agree that using a meat thermometer is very practical, especially on an expensive piece of meat.

      Reply

  17. It’s ben a while since I’ve made a stuffed pork loin but I believe your delicious looking version may have inspired me. I like everything you used, especially the Boursin.

    Reply

  30. I love this stuffed pork loin, it’s perfect for an alternative holiday meal. We don’t do the traditional holiday Turkey since it’s just the 2 of us. It’s quite pleasing to the eye and I can only imagine how good it tastes! Happy Thanksgiving Karen!

    Reply

  31. Just fabulous, Karen! Pork loin is one of my favourites. I couldn’t use the cheese in the stuffing, because of my husband, but it looks delicious. Wishing you a wonderful Thanksgiving. How could you fail?

    Reply

  32. It looks like a beautiful mosaic when you slice into it and I bet it tastes even better. Perfect fine dining dinner idea this holiday season. Happy Thanksgiving Karen. Take Care – Healthy World Cuisine

    Reply
  33. Pingback: Savory Stuffed Pork Loin for Special Occasions – Back Road Journal | My Meals are on Wheels

  36. This dish sounds like a showstopper! I love how the colorful layers of spinach, roasted peppers, and Boursin cheese create such a stunning presentation while keeping the pork moist and flavorful. I’m definitely saving this for a holiday dinner!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

More from the journal