There’s a special kind of joy that fills the kitchen when the smell of a perfectly roasted meal wafts through the air, and today, that dish is a stunning Stuffed Pork Loin. It’s hard to believe something this elegant can be achieved at home without breaking a sweat! Picture this: a beautifully rolled cut of pork, tender and juicy, hiding a decadent filling of sautéed mushrooms, shallots, and savory Gruyere cheese.
I stumbled upon this recipe while searching for ways to elevate our family dinners, and let me tell you, it did not disappoint! With just a few simple ingredients and a bit of time, you can create a dish that not only impresses but also warms the heart. Perfect for holiday gatherings, cozy weekend dinners, or even a satisfying weeknight meal, this stuffed pork loin is bound to become a beloved staple in your kitchen. So, let’s dive in and transform an ordinary evening into something extraordinary!
Why is Stuffed Pork Loin a must-try?
Savory Layers: The tender pork envelops a rich filling of mushrooms and Gruyere cheese, delivering promise in every bite.
Impressive Presentation: Roll it up and tie it off for a dish that looks as great as it tastes.
Hearty Comfort: Perfect for any gathering, this recipe will satisfy even the pickiest eaters.
Time-Saving: The prep is quick, making it an ideal choice for busy home chefs.
Versatile Delight: Pair with your favorite sides for a customized meal that fits any occasion! Don’t forget to check out my tips for easy weeknight dinners.
Stuffed Pork Loin Ingredients
• Get ready to create a cozy dinner delight with these delicious ingredients!
For the Pork
• 4 lb boneless center-cut pork loin roast – The star of your dish, providing a tender base for stuffing.
• Coarse kosher or sea salt – Enhances the flavors of the pork and brings out its natural juices.
• Black pepper – A classic seasoning that adds warmth and depth.
• Garlic powder – Boosts the savory flavor profile of your stuffed pork loin.
For the Filling
• 2 shallots – Adds sweetness and a mild onion flavor to your filling.
• 6 garlic cloves – Infuses the dish with aromatic charm that elevates the flavor.
• 1 lb mushrooms – Adds texture and earthy flavor—essential for a hearty stuffing.
• 4 oz Gruyere cheese, block, grated – This creamy cheese brings a delightful richness to your filling.
• 1/2 tsp dried thyme – A lovely herb that complements the savory elements beautifully.
For the Gravy
• 4 tbsp unsalted butter – Creates a rich base for your gravy.
• 1/4 cup all-purpose flour – Helps thicken and gives your gravy that perfect consistency.
• 1/4 cup pan drippings from roasting pork – Infuses the gravy with incredible flavors from the roast.
• 1 3/4 cup chicken stock – Adds moisture and depth, making it the perfect accompaniment.
• 1/4 tsp black pepper – Just a hint to enhance the gravy’s flavor.
• Salt (optional) – Adjust to taste for perfect seasoning in your gravy.
With these ingredients at your fingertips, you’ll be set to impress everyone around the dining table with your incredible Stuffed Pork Loin!
How to Make Stuffed Pork Loin
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Prepare the Pork: Take the pork loin out of the refrigerator and let it rest on the counter for 30-45 minutes. This step helps the meat cook evenly and stay juicy.
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Chop the Veggies: Finely dice the shallots and mushrooms, then mince the garlic cloves. You want all pieces to be small and uniform for even cooking.
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Sauté Shallots: Preheat a large cooking pan over medium heat and add some oil. Add the diced shallots and cook until softened and golden brown, about 5-7 minutes.
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Add Garlic: Toss in the minced garlic and sauté until fragrant, roughly 1-2 minutes. The aroma is heavenly!
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Cook Mushrooms: Add the diced mushrooms to the pan, seasoning them with salt, pepper, and thyme. Cook until the mushrooms are done and most of their liquid has evaporated, approximately 8-10 minutes.
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Mix Filling: Transfer the mushrooms to a mixing bowl and combine with the grated Gruyere cheese. Set aside as this flavorful filling awaits the pork!
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Prepare the Pork Loin: Place the pork loin on a large cutting board vertically with the fat cap facing up. Using a sharp knife, cut along the side of the meat about 1/2 inch deep, then unroll it to form a flat rectangle.
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Even Out Thickness: Gently pound the pork with a meat tenderizer until it’s about 1/2 inch thick. This ensures even cooking throughout the roast.
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Preheat Oven: Preheat the oven to 350°F and line a roasting pan with aluminum foil. This makes cleanup easier and the roast will cook evenly!
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Season the Inside: Generously season the inside of the pork with salt and pepper to enhance flavors.
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Spread the Mustard and Filling: Spread Dijon mustard over the top of the pork, then evenly distribute the mushroom filling. Make sure to leave about 1/2 inch at the top and bottom free of filling.
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Roll the Pork: Starting from the left side, roll up the pork tightly, then tie it with cooking twine at 1-inch intervals. This keeps the shape during roasting.
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Season the Outside: Season the outside of the pork with garlic powder, salt, and pepper for a flavorful crust.
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Roast the Pork: Place the tied pork loin on the rack in the roasting pan, fat cap up. Insert a meat thermometer into the center for perfect doneness.
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Cook to Perfection: Roast in the oven until the internal temperature reaches 140°F, then remove and tent loosely with foil for 10 minutes to allow flavors to meld.
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Tent Again: After 10 minutes, remove the cooking twine and tent the pork again loosely with foil for another 10 minutes. Letting the meat rest makes it more tender.
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Make the Gravy: In a separate cooking pan, melt butter over medium heat. Whisk in flour until smooth, forming a roux.
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Whisk in Liquids: Gradually add pan drippings and chicken stock while whisking until smooth. Season with pepper and salt to taste for that perfect gravy.
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Thicken the Gravy: Stir the mixture over medium heat until it simmers and thickens, then remove from heat.
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Slice and Serve: Carefully slice the stuffed pork loin and serve immediately with the delicious gravy on the side. Enjoy the cozy delight!
Optional: Garnish with fresh thyme for an extra pop of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Stuffed Pork Loin?
Elevate your dining experience with side dishes and drinks that perfectly complement this elegant roast.
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Garlic Roasted Potatoes: The crispy edges and soft interiors of roasted potatoes enhance the savory flavors of the pork, creating a comforting duo.
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Braised Greens: A dish of wilted kale or Swiss chard adds freshness and earthiness, beautifully balancing the richness of the stuffed pork loin.
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Apple Sauce: The sweet-tart notes of apple sauce provide a delightful contrast to the savory stuffing, making each bite more dynamic.
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Honey Glazed Carrots: With their natural sweetness and bright color, these carrots add a pop of flavor and nutrients to your plate.
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Creamy Polenta: Silky polenta offers a luxurious base that will soak up the gravy beautifully, creating a delightful textural experience.
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Fennel Salad: A crisp fennel and citrus salad introduces refreshing crunch and aromatic flavors, enhancing the meal’s overall balance.
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Chardonnay: Serve a chilled glass of white Chardonnay to highlight the creamy Gruyere cheese while providing crisp acidity to cleanse the palate.
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Chocolate Mousse: End on a sweet note with a rich chocolate mousse that harmoniously contrasts the savory elements of your meal.
Pairing your stuffed pork loin with these delightful accompaniments will create a memorable dining experience that leaves hearts full and bellies satisfied!
Expert Tips for Stuffed Pork Loin
Rest the Meat: Allow the pork loin to rest before cooking; this ensures even moisture retention for a juicy finish.
Cut Correctly: When unrolling the pork, aim for an even thickness of about 1/2 inch to promote consistent cooking throughout the stuffed pork loin.
Mind the Filling: Be cautious not to overfill; leave space at the edges to avoid spilling during cooking.
Perfect Timing: Use a meat thermometer to check for doneness—140°F is ideal before resting, ensuring a perfect texture.
Gravy Consistency: Whisk those pan drippings well while adding chicken stock; this will prevent lumps in your gravy and enhance the flavor beautifully.
How to Store and Freeze Stuffed Pork Loin
Fridge: Store leftover stuffed pork loin in an airtight container for up to 3 days. This keeps it fresh and flavorful for your next meal.
Freezer: If you have leftovers, wrap the pork tightly in plastic wrap and then in aluminum foil, freezing for up to 3 months. This helps prevent freezer burn and preserves taste.
Reheating: When ready to enjoy again, thaw in the fridge overnight and reheat in the oven at 350°F for about 20-25 minutes, or until warmed through.
Extra Tip: If you freeze it before cooking, it’s best to season and stuff the pork loin, then wrap and freeze it raw. Just thaw and roast when you’re ready!
Stuffed Pork Loin Variations
Feel free to make this dish your own with these delightful twists that will elevate your meal experience!
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Herb-Infused: Substitute thyme with rosemary or sage for a fragrant lift that harmonizes beautifully with the pork.
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Cheese Swap: Try feta or mozzarella instead of Gruyere for a different flavor profile; feta adds a tangy twist, while mozzarella brings stretchiness.
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Vegetarian Delight: Replace pork with a hearty eggplant or zucchini roll for a fabulous vegetarian option that’s just as satisfying.
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Spicy Kick: Mix in some crushed red pepper flakes with your filling to add just the right amount of spice without overwhelming the other flavors.
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Nutty Crunch: Stir in crushed walnuts or pecans with the mushroom filling for a delightful crunch and protein boost.
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Balsamic Drizzle: Finish the dish with a drizzle of balsamic glaze before serving for a sweet and tangy finish that brightens each bite.
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Fruit Fusion: Add finely chopped dried cranberries or apples to the filling to introduce a sweet note that beautifully complements the savory pork.
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Gluten-Free Version: Replace all-purpose flour with almond flour in the gravy for a gluten-free alternative that keeps the flavor intact!
With these variations, your Stuffed Pork Loin will never be the same twice—let your culinary creativity shine!
Make Ahead Options
These Stuffed Pork Loin are perfect for busy weeknights! You can prep the filling—sautéed mushrooms, shallots, and Gruyere—up to 3 days in advance. Simply cool the mixture, then store it in an airtight container in the refrigerator. You can also roll and tie the pork loin a day ahead, wrapping it tightly in plastic wrap to keep it fresh. When you’re ready to cook, just remove it from the fridge and let it sit out for 30-45 minutes before roasting to ensure even cooking. The result? A delicious meal that’s just as flavorful and impressive with minimal last-minute effort!
Stuffed Pork Loin Recipe FAQs
How do I choose the right pork loin?
Absolutely! When selecting a boneless center-cut pork loin roast, look for a piece that is firm to the touch and has a consistent pinkish-red color. Avoid any cuts with dark spots or excessive marbling, as these can indicate spoilage or excess fat. A great cut should have a small amount of marbling, as this will enhance the flavor during cooking.
What’s the best way to store leftovers?
You can store any leftover stuffed pork loin in an airtight container in the refrigerator for up to 3 days. Make sure it’s completely cooled before sealing to maintain freshness. I recommend heating it gently in the oven at 350°F for about 20 minutes when it’s time to enjoy your leftovers again!
Can I freeze the stuffed pork loin?
Certainly! For freezing, tightly wrap the cooked pork loin in plastic wrap, then in aluminum foil, and freeze it for up to 3 months. This method prevents freezer burn and helps maintain flavor. When you’re ready to enjoy it, just thaw it overnight in the fridge and reheat in the oven until warmed through, around 20-25 minutes at 350°F.
What’s the trick to keeping the stuffing from spilling out?
The key is to avoid overstuffing the pork! Spread the filling evenly, but leave about 1/2 inch at the top and bottom without filling. When rolling, make sure to roll it tightly and tie it securely with cooking twine at 1-inch intervals. This keeps the stuffing contained while it cooks, leading to perfectly portioned slices.
Are there any dietary considerations I should keep in mind?
If cooking for someone with dietary restrictions, make sure to check for allergens like dairy, as Gruyere cheese is a key ingredient. For gluten-free options, replace all-purpose flour in the gravy with a gluten-free blend. Additionally, ensure your seasoning and stocks are free from gluten if that’s a concern.
How can I ensure my pork is cooked perfectly?
To achieve perfectly cooked pork loin, use a meat thermometer to monitor the internal temperature—140°F is your target for juicy, tender pork. After removing it from the oven, let it rest tented with foil for an additional 10-20 minutes. This resting period lets the juices redistribute throughout the meat for maximum flavor and tenderness.
Feel free to ask any other questions you have! Enjoy your cooking adventure with this Stuffed Pork Loin Recipe!
Savory Stuffed Pork Loin for a Cozy Dinner Delight
Ingredients
Equipment
Method
- Prepare the Pork: Take the pork loin out of the refrigerator and let it rest on the counter for 30-45 minutes.
- Chop the Veggies: Finely dice the shallots and mushrooms, then mince the garlic cloves.
- Sauté Shallots: Preheat a large cooking pan over medium heat and add some oil. Add the diced shallots and cook until softened and golden brown, about 5-7 minutes.
- Add Garlic: Toss in the minced garlic and sauté until fragrant, roughly 1-2 minutes.
- Cook Mushrooms: Add the diced mushrooms to the pan, seasoning them with salt, pepper, and thyme. Cook until the mushrooms are done and most of their liquid has evaporated, approximately 8-10 minutes.
- Mix Filling: Transfer the mushrooms to a mixing bowl and combine with the grated Gruyere cheese.
- Prepare the Pork Loin: Place the pork loin on a large cutting board, fat cap facing up, cut along the side about 1/2 inch deep, then unroll to form a flat rectangle.
- Even Out Thickness: Gently pound the pork until it's about 1/2 inch thick.
- Preheat Oven: Preheat the oven to 350°F and line a roasting pan with aluminum foil.
- Season the Inside: Generously season the inside of the pork with salt and pepper.
- Spread the Mustard and Filling: Spread Dijon mustard over the pork, then evenly distribute the mushroom filling, leaving about 1/2 inch at the top and bottom free of filling.
- Roll the Pork: Starting from the left side, roll up the pork tightly and tie it with cooking twine at 1-inch intervals.
- Season the Outside: Season the outside of the pork with garlic powder, salt, and pepper.
- Roast the Pork: Place the tied pork loin on the rack in the roasting pan, fat cap up. Insert a meat thermometer into the center.
- Cook to Perfection: Roast until the internal temperature reaches 140°F, then tent loosely with foil for 10 minutes.
- Tent Again: After 10 minutes, remove the cooking twine and tent the pork again loosely with foil for another 10 minutes.
- Make the Gravy: In a separate pan, melt butter over medium heat, whisk in flour until smooth.
- Whisk in Liquids: Gradually add pan drippings and chicken stock while whisking until smooth, seasoning with pepper and salt to taste.
- Thicken the Gravy: Stir the mixture over medium heat until it simmers and thickens.
- Slice and Serve: Carefully slice the stuffed pork loin and serve immediately with gravy on the side.