Should you sear pork loin before roasting?

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.

What is stuffed pork loin made of?

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.

How do you cut a pork loin for roulade?

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.

Stuffed Pork Loin

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
1/2 teaspoon Italian seasoning
1 1/2 pounds pork loin roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon dijon mustard

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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 1/2 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