This juicy and tender Stuffed Pork Loin filled with a delicious mushroom stuffing with bacon, mustard, and spinach, is a gorgeous entree to serve for your next dinner party or any special occasion. Although it requires a bit of work, it's so worth it for a show-stopping main dish option your friends and family will beg for again and again.
If you're tired of turkey, ham, or prime rib for the holidays, try this tender pork loin recipe. Pork is already so neutral and light - it's the ideal vehicle to serve a rich, savory mushroom filling. The flavorful pan drippings make a wonderful gravy to bring the whole dish together. The best part is the delicious crust this rolled pork loin gets after searing all the sides!
Why You'll Love This Stuffed Pork Loin Recipe
- Show-stopping display. This is a fantastic entree for dinner parties because it's so stunning! Everyone will look on as you slice rounds of perfectly rolled pork for dinner.
- Incredibly flavorful. Tender pork loin absorbs all the flavors from the bacon, mushrooms, spinach, and onions, adding flavor and moisture to every bite.
- Perfect for the holiday season. This pork recipe is the perfect main course for a special occasion. Thanks to its gorgeous appearance, it's even fancy enough for Christmas dinner!
Ingredient Notes
To make this delicious stuffed pork loin, you will need the following ingredients (full measurements in recipe card below):
- bacon - you'll be adding both bacon fat and pieces of cooked bacon to the filling.
- brown mushrooms - thinly slice mushrooms to let them cook down in the bacon fat.
- onion - add diced onion for a slightly sweet, savory flavor.
- baby spinach - fresh spinach will wilt almost instantly in the mushroom mixture and add a gorgeous green color and fresh flavor.
- seasonings - season the pork well with Italian seasoning, salt, and black pepper.
- boneless pork loin roast - this will be butterflied open and then gently hammered to create an even surface for rolling.
- dijon mustard - mustard seasons the meat and acts like glue to hold the mushroom stuffing in place.
You will also need a medium skillet, a bowl for bacon drippings, a mixing bowl, a long sharp knife, plastic wrap, a meat mallet, kitchen twine, and an ovenproof skillet or baking sheet.
How to Make the Best Stuffed Pork Loin
First, make the mushroom stuffing.
- Cook bacon. Heat a medium skillet over medium-high heat until hot. Add bacon and cook until browned on both sides and crisp, about 6-8 minutes. Set aside 1 teaspoon of the bacon fat in a bowl and leave the remaining fat in the skillet. Transfer the bacon onto a paper towel lined plate and chop the bacon into small bits.
- Cook mushrooms. In the same skillet with the grease, add mushrooms and sauté until golden brown, about 5 minutes.
- Add onion. Add onion and cook until tender, about 2-3 minutes.
- Add spinach. Stir in spinach, Italian seasoning, and reserved bacon bits. Mix well and cook for 1 minute until the spinach has wilted. Transfer the mushroom spinach mixture into a mixing bowl.
Next, prepare the pork loin.
- Cut the pork. Use a paper towel to pat the pork loin completely dry. Place on a clean work surface. Use a long, sharp knife to cut lengthwise down the center of the meat, leaving about 1 inch uncut. Make sure you don't cut all the way through.
- Flatten. Open the pork loin from the cut like a book. Put a layer of plastic wrap on top of the meat and use the flat side of a meat mallet to pound it gently to achieve even thickness on both halves.
- Add filling. Brush evenly with mustard and spread mushroom mixture evenly over the pork loin, leaving ½ inch border on all sides.
- Roll. Tightly roll the pork loin, enclosing the filling inside.
Finally, cook the stuffed pork loin.
- Tie. Tie the rolled pork with kitchen twine in 3 places to hold the stuffed pork loin together.
- Season. Season the stuffed pork loin well with salt and pepper and rub evenly with the reserved 1 teaspoon bacon fat.
- Sear. Heat a large ovenproof skillet over medium-high heat and sear the pork loin until browned on all sides, about 6-8 minutes.
- Bake. Transfer the skillet into a 375F preheated oven and bake until the pork is cooked through, about 40 minutes. The internal temperature for the pork loin should reach at least 145F as read on a meat thermometer. If you do not have an ovenproof skillet, you can transfer the seared pork loin into a baking sheet or casserole dish and bake.
- Rest. Let the pork loin rest for 10 minutes. Slice and serve with pan juices.
Recipe Variations
- Make stuffed pork tenderloin. Instead of regular pork loin, use the best pork tenderloin you can find. They tend to be small, so you'll either need less filling or layer and roll multiple tenderloins together.
- Make it creamy. Add cream cheese or goat cheese to the filling for a creamy texture.
- Add peppers. Saute red peppers for extra flavor and a beautiful pop of red.
- Stuff chicken breasts. Butterfly and roll chicken with the same filling for a wonderful main dish!
How to Serve
This stuffed pork loin is delicious served on its own, or paired with some of my favorite sides including:
- Easy Roasted Brussels Sprouts
- The Best and Creamiest Mashed Potatoes
- Fall Harvest Salad with Butternut Squash and Apple
- Spinach Gratin
- Mushroom Risotto
For more recipe ideas, see our 50 Best Fall Side Dishes.
Recipe Tips and Tricks
- Prepare in advance. If you're serving this simple recipe as the centerpiece for a special dinner, prepare it the day before for a stress-free meal. Be sure to let the filling cool completely before rolling the loin, then let it rest covered in the fridge overnight until you're ready to sear and roast.
- Use the right knife. The secret to the best stuffed pork loin is preparing the roast properly. Use a long, sharp knife that can handle cutting thick pieces of meat easily, like a slicing or carving knife. This knife will also be perfect for serving the pork in gorgeous slices (after washing the knife, of course).
- Don't skip searing the meat. This will add a delicious crust that will stay crisp and flavorful in the oven, which is a great contrast to the tender pork and flavorful filling.
Storing and Freezing Instructions
How to Store
Store leftover pork in an airtight container in the fridge within 2 hours of roasting it in the oven. The leftovers will last 3-4 days.
How to Reheat
To keep the juicy pork loin from drying out, warm the pork in a skillet over medium heat with the lid on. Add a splash of chicken stock. You can also warm it in a 350-degree oven in a covered dish until fully heated through.
How to Freeze
For easy serving, slice the pork into rounds, then freeze the cooked loin in a freezer-safe container for 2-3 months. Thaw in the fridge before reheating.
FAQ
It's a matter of personal preference, but searing the outside of the pork adds a wonderful crust and flavor to the final dish. It's a nice contrast to the tender pork and stuffing and only requires a few minutes of effort.
There are many variations of stuffed pork loin, but they all use a pork roast butterflied and tenderized into a mostly flat rectangle. Then, stuff it with a mixture of spinach, bacon, mushrooms, and onions that have all sauteed down in bacon fat. Brush the pork roast with mustard, add the filling, then roll, sear, and roast to perfection.
Slice down the center of the pork loin lengthwise with a sharp knife, leaving at least 1 inch uncut to hold the meat together. Make slow, long cuts until the roast opens like a book. Then, use a meat tenderized to hammer the piece of meat until it's mostly flat before filling and rolling. After cooking, use a long carving knife or serrated knife to gently trim slices of the stuffed pork loin for serving.
More Pork Recipes
- Roasted Pork Tenderloin
- Glazed Honey Balsamic Pork Chops
- Honey Glazed Roast Pork with Vegetables
- Char Siu (Chinese BBQ Pork)
- Vietnamese Grilled Pork
- Slow Cooker Carnitas (Pulled Pork)
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Recipe
Stuffed Pork Loin
- Total Time: 1 hour 15 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
This juicy and tender Stuffed Pork Loin filled with a delicious mushroom stuffing with bacon, mustard, and spinach, is a gorgeous entree to serve for your next dinner party or any special occasion. Although it requires a bit of work, it's so worth it for a show-stopping main dish option your friends and family will beg for again and again.
Ingredients
- 3 slices bacon, sliced in half
- 3 cups brown mushrooms, thinly sliced
- 1 small onion, diced
- 2 cups baby spinach
- ½ teaspoon Italian seasoning
- 1 ½ pounds pork loin roast
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon dijon mustard
Instructions
Prepare the mushroom stuffing:
- Heat a medium skillet over medium-high heat until hot. Add bacon and cook until browned on both sides and crisp, about 6-8 minutes. Set aside 1 teaspoon of the bacon fat in a bowl and leave the remaining fat in the skillet. Transfer the bacon onto a paper towel lined plate and chop the bacon into small bits.
- In the same skillet with the grease, add mushrooms and sauté until golden brown, about 5 minutes.
- Add onion and cook until tender, about 2-3 minutes.
- Stir in spinach, Italian seasoning, and reserved bacon bits. Mix well and cook for 1 minute until the spinach has wilted. Transfer the mushroom spinach mixture into a mixing bowl.
Prepare the pork loin:
- Use a paper towel to pat the pork loin completely dry. Place on a clean work surface. Use a long, sharp knife to cut lengthwise down the center of the meat, leaving about 1 inch uncut. Make sure you don't cut all the way through.
- Open the pork loin from the cut like a book. Put a layer of plastic wrap on top of the meat and use the flat side of a meat mallet to pound it gently to achieve even thickness on both halves.
- Brush evenly with mustard and spread mushroom mixture evenly over the pork loin, leaving ½ inch border on all sides.
- Tightly roll the pork loin, enclosing the filling inside. Tie it with kitchen twine in 3 places to hold the stuffed pork loin together.
Cook the pork loin:
- Preheat oven to 375F.
- Season the stuffed pork loin well with salt and pepper and rub evenly with the reserved 1 teaspoon bacon fat.
- Heat a large ovenproof skillet over medium-high heat and sear the pork loin until browned on all sides, about 6-8 minutes.
- Transfer the skillet into the oven and bake until the pork is cooked through, about 40 minutes. The internal temperature for the pork loin should reach at least 145F as read on a meat thermometer. If you do not have an ovenproof skillet, you can transfer the seared pork loin into a baking sheet or casserole dish and bake.
- Let the pork loin rest for 10 minutes. Slice and serve with pan juices.
Notes
How to store: Store leftover pork in an airtight container in the fridge within 2 hours of roasting it in the oven. The leftovers will last 3-4 days.
How to reheat: To keep the juicy pork loin from drying out, warm the pork in a skillet over medium heat with the lid on. Add a splash of chicken stock. You can also warm it in a 350-degree oven in a covered dish until fully heated through.
How to freeze: For easy serving, slice the pork into rounds, then freeze the cooked loin in a freezer-safe container for 2-3 months. Thaw in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Pork
- Method: Bake
- Cuisine: American
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