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!
Original post from 2015:
I don’t know why, but pork just says fall to me. There is something about it that seems perfect when the weather turns a little cooler.
I have had this idea in my head for a little while now, but it had been so hot that the timing didn’t seem right. It finally cooled down, so I threw open the windows and got out a big hunk of pork loin!
This filling is delicious! I knew it was going to be.
How could cream cheese, Parmesan and spinach not be good together? Plus it smells amazing while it is cooking!
Of course everything is better browned, so the pork took a turn on the hot stove before going into the oven. It came out with a beautiful color and a knock your socks of smell.
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.
It was greeted by a lot of mmmms at the table. That is a win in my book!
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 withe 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.
- 10 ounces frozen spinach, thawed
- 8 ounces cream cheese, softened
- 3 cloves garlic, minced (or about 1/2 teaspoon garlic powder)
- 1/4 cup green onions, sliced
- 1/4 cup Parmesan cheese
- 1/2 teaspoon pepper
- Additional salt and pepper
- 1.5-2 pound pork loin
- 2 Tablespoons vegetable oil (or your favorite cooking oil)
- 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 cast iron dutch oven (one of my favorite tools!)
- 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!
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.
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Amount Per Serving: Calories: 375Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 122mgSodium: 270mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 34g
All nutritional information is estimated and will depend on the exact ingredients you use.