Parmesan Spinach Stuffed Pork Loin

Thanks for sharing!

Just look at this pork loin wrapped around a filling of Parmesan cheese and spinach. It comes together really pretty easily and tastes amazing!

Stuffed pork loin is one of those meals that looks “WOW!” In reality it’s pretty simple to make.

This pork loin is rolled around a filling of Parmesan cheese and spinach for fabulous flavor. It would be perfect served at your next dinner party, holiday meal or just because!

I originally shared this fabulous recipe back in October of 2015. It was an instant hit with my husband and actually got quite a bit of love on pinterest despite the terrible pictures.

We have enjoyed it several times since, but I either forget to take pictures or it’s too late and dark to bother. It’s a real shame because this pork loin is fabulous and you all deserve the chance to try it!

I know prepping the pork loin to roll around the filling seems intimidating. I promise you though, it is not that complicated.

So I made a short video showing just how to do that. It is embedded in this post so you can see in real time what I do.

I also have a video on YouTube showing the whole process of making this exact recipe.  Watch it and you’ll see how doable it really is!

Of course I snapped a few new pictures for the post and freshened up the printable recipe card while I was at it. Hopefully all of the added information and help will encourage you to give it a try!

Serving Stuffed Pork Loin:

As with any meat, you are going to want to let this rest a while before you cut into it.  It is especially important with this though because you don’t want all that melty cheese running out.

Give everything a chance to settle in for a bit before you dive in!

I served this with some simple butter parmesan noodles and some peas.  It was an easy meal that looked like it took a lot more effort than it did.

More great pork recipes:

If you are a fan of pork recipes like we are, I have plenty more ideas for you! Apple cider pulled pork is a fun spin on a favorite and it comes together easily in the slow cooker.

Brown sugar Dijon pork roast cooks along with veggies on a sheet pan for an easy one pan supper.

Maple balsamic pork tenderloin sheet pan meal cooks the meat, veggies and potatoes all at the same time. The result is a delicious meal with very few dirty dishes.

Or if you like the idea of stuffed pork loin, this apple stuffed pork loin is a fall favorite!

Tips for prepping your pork loin

Place your pork loin fat side up on a large cutting board. Get a sharp chef knife, the biggest one you’re comfortable with and get started.

Get the loin perpendicular to your body, then slowly use the knife to cut across the equator.  Stop about a quarter inch before you get to the other side

Open the pork loin up, like a book. Adjust the center cut until it looks and feels right, making sure not to cut all the way through.

Now starting in the middle cut one side in half again. Just like before, you want to stop about a quarter inch before the side.

Now do the same on the other side.  The pork loin should be laid out 4 wide, but all in one piece.

You can pound it or perfect it all you want, but honestly you can likely just go with it as is. I generally don’t fuss with it and am always pleased with how it looks.

Now spread your stuffing over the top. I like to have the fat layer on the outside for browning and cooking. So I start with the the side farthest from that section and start rolling it up.

You don’t need a super tight roll, just enough to bring it back together without squishing out the filling.

You can secure it with butcher’s twine or toothpicks if you want. You can also leave it as is.

Now you’re ready to brown and roast it. See, it wasn’t that bad!

To watch the whole process, head over to YouTube and watch the video.

Parmesan Spinach Stuffed Pork Loin

Carlee

Stuffed pork loin is one of those meals that looks "WOW!" In reality it's pretty simple to make. This pork loin is rolled around a filling of Parmesan cheese and spinach for fabulous flavor. It would be perfect served at your next dinner party, holiday meal or just because!

4.71 from 48 ratings

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dinners

Cuisine American

Servings 8 Servings

Calories 375 kcal

Equipment

• Cutting Boards
• Le Creuset Enameled Cast Iron Dutch Oven, 7.25 qt., Deep Teal

Ingredients

  

1x2x3x

• 10 ounces frozen spinach thawed
• 8 ounces cream cheese softened
• 3 cloves garlic minced (or about 1/2 teaspoon garlic powder)
• ¼ cup green onions sliced
• ¼ cup Parmesan cheese
• ½ teaspoon pepper
• Additional salt and pepper
• 1½-2 pound pork loin
• 2 Tablespoons vegetable oil or your favorite cooking oil

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat oven to 375°F
• Cut pork loin almost in half, leaving about 1/4-inch remaining intact. Lay the pork loin open.
• Starting from the center, cut each side almost in half again. It is easier than it sounds, just use a sharp knife and go slow. Open the pork loin up and pound out any high spots.
• Squeeze the liquid out of the thawed spinach. Mix it with cream cheese, garlic, green onions, Parmesan and pepper.
• Spread over pork loin.
• Roll the pork loin tightly.
• Heat an oven proof pan and oil on the stove. I used my Dutch oven, but any large pan would do.
• Sprinkle with salt and pepper on pork loin, then brown on both sides.
• Cover and roast in a 375° F oven for about an hour or until it reaches an internal temperature of 145° F.
• Let rest for at least 10 minutes and then slice. It smells so good it will be hard to wait, but it is worth it!

Notes

For more specific directions on prepping the pork loin, check out the post where there are very detailed written instructions or video on YouTube for a visual.

Video

Nutrition

Serving: 1ServingCalories: 375kcalCarbohydrates: 4gProtein: 34gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 11gCholesterol: 122mgSodium: 270mgFiber: 1gSugar: 1g

Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

Thanks for sharing!