Stuffed Pork Loin is a delicious main dish option for holidays and special dinners! This rolled stuffed pork loin roast is juicy, savory, and absolutely beautiful. It’s stuffed with rosemary, garlic, and breadcrumbs, and roasted to perfection.
Stuffed Pork Loin Roast
This stuffed pork loin recipe is filled with a delicious breadcrumb mixture made with rosemary and garlic. It’s so savory, herby, and tasty.
I love this main dish for holidays and special occasions. It looks beautiful on the table surrounded by lots of side dishes, and it is perfectly delicious!
Why You’ll Love this Pork Loin Recipe:
- DELICIOUSLY STUFFED: This pork loin is stuffed with delicious ingredients, rolled up, and roasted to perfection.
- HOLIDAY DINNER: Stuffed pork loin makes a great main dish for Christmas, Easter, or Thanksgiving.
- ONE PAN: Make this dish with just one skillet, from the stovetop to the oven!
Everyone will love this garlic rosemary stuffed pork loin roast no matter when you serve it!
How do you butterfly pork loin for stuffing?
We start this stuffed pork loin recipe with a butterfly cut. This is a simple way of cutting a piece of meat (almost in half) so that it is thinner, and has a larger surface area. When you open it up after cutting, it will resemble the shape of a butterfly.
This is ideal for this recipe because we want the loin to be thin enough to roll up around the “stuffing” ingredients.
How to Butterfly pork tenderloin:
- Place meat flat on a cutting board, and trim any excess fat.
- You will be cutting it in half, lengthwise, parallel to the board. So instead of cutting down through the meat, position your knife blade to cut straight into the side of the loin.
- Cut most of the way through, but not all the way through. You want to leave the meat connected on one side, so that you can open it up.
Note: The point of this cut is to open it up and make it thinner. So that little bit that you keep connected will allow you to create a larger piece of meat, that is still all one piece.
How to Make Stuffed Pork Loin
Be sure to see the recipe card below for full ingredients & instructions!
- Butterfly and pound the tenderloin, then dry it and season it.
- Cook shallots in a skillet, then add the breadcrumbs and other ingredients to make the stuffing mixture.
- Spread the breadcrumb mixture over the surface of the pork loin. Then roll it up and secure with kitchen twine.
- Briefly pan sear the pork in the skillet, and add the butter mixture.
- Then roast the stuffed pork loin about 15-20 minutes.
- Remove from the oven, cover with foil, and let it rest until it reaches 145F.
- Slice, serve, and enjoy!
You can use any oven-safe skillet you have to make this stuffed pork loin recipe. A cast iron skillet works great for this recipe. It’s the perfect pan to move from the stove to the oven.
Panko breadcrumbs are a flaky breadcrumb mixture that adds a crunchy, crispy texture.
The best way to make sure it’s fully cooked is to use an instant read thermometer. Insert it into the thickest part of the meat to check the temp.
If you want to prep this dish ahead of time, you can cut, pound, stuff, and tie up the pork loin the day before. Store it in the refrigerator until you’re ready to roast. Take it out of the fridge up to 1 hour before cooking so that it’s not cold when it goes in the oven.
Yes you can. Place it in airtight, freezer-safe containers and freeze up to 3 months. Thaw stuffed pork loins in the refrigerator overnight before reheating to serve.
Serving Suggestions
Whether you’re preparing this stuffed pork loin for holidays, a special occasion, or just a fancier dinner at home, you’re going to want some side to serve with it. Veggies, potatoes, and some kind of bread always makes a ice meal!
Tips!
- You can make this dish with one skillet, so there’s no need to get a second pan prepared. Just gently wipe before adding the pork loin.
- You only need a couple minutes per side to sear the pork before roasting.
- Internal temperature should reach 145F before consuming. It will rise slightly while resting, so remove it from the oven at 140F.
- Store leftovers in the refrigerator up to 3 days. Or freeze up to 3 months.
Can I double this recipe?
Yes, doubling this recipe is simple. Double the ingredients exactly. Just make sure not to overcrowd your pan while searing the pork so it gets a good crust.
How do you pound pork tenderloin?
After you butterfly the pork, place a sheet of wax paper or plastic wrap on top of the meat. Then use a meat pounder, meat mallet, or a sturdy, heavier utensil to pound (like a wooden rolling pin). Just hit generously until the meat reaches a pretty uniform thickness (½ inch).
Can I use different ingredients to stuff pork loin?
This stuffed pork loin recipe is easy to change up. Following the same basic recipe, you can create any kind of mixture you like to stuff inside. Try different herbs, like thyme or sage. You could make a cream cheese mixture instead, if you want something creamy. Or add spinach or minced veggies.
More Holiday Dinner Recipes We Love
- Garlic Butter Prime Rib
- Air Fryer Garlic Rosemary Turkey Breast
- Whole Roast Turkey Recipe
- Pecan Bourbon Glazed Ham
This garlic and rosemary stuffed pork loin roast is sure to be a holiday favorite! It’s succulent and flavorful, and it never disappoints!
More Pork Recipes to Try:
- Bacon Wrapped Pork Tenderloin
- Air Fryer Ham with Garlic Butter
- Roast Pork Roulade
- Crockpot Kalua Pork
- Honey Mustard Maple Glazed Ham
- Crockpot Smothered Pork Chops
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Stuffed Pork Loin Recipe
Ingredients
- 2 whole pork tenderloins unseasoned
- 2 tablespoons olive oil divided
- ¼ cup finely chopped shallot
- 2 cloves garlic minced
- 1 teaspoon fresh rosemary minced
- ½ cup Panko breadcrumbs
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary
- 2 cloves cloves smashed and peeled
- Salt and pepper
Instructions
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Butterfly the pork tenderloins and pound them into an even ½-inch thick rectangle.2 whole pork tenderloins
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Pat the tenderloins dry with a paper towel and season them lightly with salt and pepper.Salt and pepper
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Add 1 tablespoon of olive oil to an oven-safe skillet and add the shallot. Cook for 2-3 minutes or until the shallot is tender.2 tablespoons olive oil, ¼ cup finely chopped shallot
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Add minced garlic, minced rosemary, and breadcrumbs. Stir to combine.2 cloves garlic, 1 teaspoon fresh rosemary, ½ cup Panko breadcrumbs
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Spread the breadcrumb mixture over the butterflied pork tenderloin.
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Roll each tenderloin into a tight log. Secure the tenderloin with kitchen twine and season the outside with salt and pepper.
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Wipe the skillet clean (no need to wash it) and add the remaining tablespoon of olive oil. Heat the skillet until the oil is shimmering.
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Sear the pork tenderloins for 2 minutes per side, then add the butter, rosemary sprigs, and whole garlic cloves.2 tablespoons unsalted butter, 2 sprigs fresh rosemary, 2 cloves cloves
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Place the skillet with the tenderloins in the oven and roast for 15-20 minutes or until the internal temperature reaches 140°F.
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Remove the tenderloins from the oven and baste the top with juices from the pan.
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Cover the tenderloins with foil and allow them to rest for 5 minutes, or until the internal temperature reaches 145°F.
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Slice and serve as desired.
Notes
Nutrition
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