Herb Stuffed Pork Loin Recipes

This roast is perfect for any type of special occasion meal, but it’s also a wonderful family Sunday dinner. The pork is deeply flavorful and moist, the filling is fresh and fragrant, and the gravy…well, it’s the gravy on top. We love serving these with our Best Mashed Potatoes!

Now, let’s talk about prepping the pork. We go with a 3.5 lb center-cut, boneless pork roast for this recipe. Learn more about pork loin here.

Start with the pork loin roast on a large cutting board. You’ll want to use a sharp knife to help you butterfly the roast.

Herb Stuffed Pork Tenderloin With Caper Sauce Recipe

Insert your knife into the loin about 2/3 up from the bottom and gently slice, moving the knife back and forth. Keep carefully slicing back and forth until you reach about half an inch from the end of the roast.

You’ll want the roast to be about ¼ to ½-inch in thickness. If necessary, cover the loin in plastic wrap and pound it with the side of a mallet.

EXPERT TIP: To make an even juicier roast, we use a dry brine of brown sugar and salt. Sprinkle the mixture all over the loin – top and bottom. Place in a large freezer baggie, then refrigerate for 1 hour or up to 24 hours.

Italian Stuffed Pork Loin

EXPERT TIP: The anchovies add a subtle depth to the flavor profile of the filling. They aren’t overpowering at all, but if you’re not a fan of anchovies at all, you can easily omit them.

Now, using the same skillet that you sautéed the garlic in, crank up the heat, and sear the roast until nicely browned all over.

EXPERT TIP: Searing creates a delicious crust on the exterior of the roast. This is not only delicious, but it also helps the roast retain the juices while it cooks in the oven.

Stuffed Pork Loin Recipe

Next, you’ll need to roast the stuffed pork in the oven at 275°F for 1 hour and 10 minutes, or until the internal temperature reaches 135°F.

The roast needs to rest for about 15 to 30 minutes, which gives you plenty of time to make the amazing gravy.

EXPERT TIP: An instant-read thermometer allows you to know exactly when the roast reaches 135°F. However, before taking the roast out of the oven, insert the thermometer in a couple of different places in the meat. Also, it’s okay if portions of the pork are slightly pink. The danger of trichinosis is no longer a threat in pork, as it was many, many years ago. However, it’s still important to have an internal temperature of 135°F or just barely under it.

Stuffed Pork Tenderloin Recipe (with Spinach And Cheese)

EXPERT TIP: The addition of flour will create a roux which acts as a thickener for the gravy. No need to remove any of the aromatics from the skillet. They will help to deepen the flavor of the gravy. The addition of white wine, cream, and lemon juice makes about the best gravy you will ever taste.

You can carve the roast and place the slices on a platter, or bring the roast, uncut, to the table, allowing your guests to see the beautiful filling as you slice it n front of them.

Finding the best cut of meat – You’ll want to make sure you go with a boneless center-cut pork loin that is about 3.5 lbs. If you can’t find it in the meat department of your market, ask your butcher to cut one for you. You’ll only want a thin layer of fat (no more than 1/4 inch).

Stuffed Pork Tenderloin {easy And Impressive!}

Proper cooking – We strongly recommend using an instant-read thermometer to ensure the internal temperature reaches 135°F. Insert the probe in several different places to make sure you’re in the center of the roast, and in the pork, not the filling.

A true show-stopper of a roast. The perfect side dish is our Best Mashed Potatoes, and for dessert, our Buttermilk Blueberry Pie!

This Herb-Stuffed Pork Loin is a crowd-pleaser for sure. The pork is so moist and flavorful, and the filling is brimming with flavor, and just so good. And the sauce puts this dish over the top. Perfect for a nice dinner party. Your guests will be so impressed!!

Stuffed Pork Loin Roast

Ask your butcher to cut a center-cut pork loin roast if you don't see it in the meat section of your supermarket.

Use an instant-read thermometer to ensure the internal temperature of the roasts reaches 135 F. Also, be sure you have inserted the thermometer probe into the pork in the center of the roast. This may take a few tries to find the center.

Leftover can be stored in an air-tight container and kept in the fridge for up to 5 to 6 days. The gravy will keep for 1 week. Both pork and gravy can be frozen for up to 2 months.

Fennel And Herb Stuffed Pork With Balsamic Gravy

Calories: 489 kcal | Carbohydrates: 10 g | Protein: 52 g | Fat: 18 g | Saturated Fat: 6 g | Cholesterol: 146 mg | Sodium: 545 mg | Potassium: 902 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 767 IU | Vitamin C: 11 mg | Calcium: 190 mg | Iron: 2 mg

POST UPDATE: This recipe was originally published in Sept 2016, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in May, 2021!While porchetta does make amazing sandwiches, its highest calling (IMHO) comes when it’s served whole. Your friends will gasp with admiration when you slice through the mahogany-colored crackling-crisp pork skin to reveal luscious layers of meat and pork fat, then shingle it on a large platter with grilled oranges and sprigs of fresh herbs. It’s perfect for the holidays—relatively inexpensive, easy to slice, and a guaranteed crowd-pleaser.

Step 1: Place the garlic, sage, rosemary, salt, pepper, fennel seeds, and orange zest in a food processor and finely chop them. Add in the lemon juice and enough olive oil to obtain a thick paste.

Herb Stuffed Pork Loin Recipe: How To Make It

Step 2: Butterfly the pork loin: Place the pork loin on a cutting board. Using a long slender sharp knife, cut through from 1 side of the loin almost to the other side about 3/4 inch from the bottom. Roll open the pork. Continue cutting and unrolling the loin until you have a flat piece of pork that’s evenly 3/4 inch thick. Generously spread the inside of the pork with 2 to 3 tablespoons of the herb paste and roll the loin back together so it’s once again cylindrical. Generously spread the outside of the loin with more herb paste. Don’t forget to coat the ends. The loin should be coated with a 1/8-inch-thick layer of paste. Set any left over paste aside for another use.

Step 4: Tie up the stuffed loin: Arrange the 4 pieces of butcher’s string going east to west on a work surface parallel to one another, each 1 inch or so apart. (Both ends of the loin should extend about 1 inch beyond the strings when they’re tied.) Place 1 strip of pancetta down the center of the strings so that it is perpendicular (lay it north to south) to them. Arrange 2 more strips of pancetta parallel to and on either side of the first strip. Arrange the loin lengthwise on top of the middle strip of pancetta. Arrange the remaining strip of pancetta lengthwise on top of the loin. Pull the ends of each string up over the loin and tie them tightly together to hold the pancetta and loin in place. Put the pork loin in a roasting pan.

Step 5: Roast the pork until sizzling and brown on the outside and cooked to taste, 1 to 1 1/2 hours for medium. To test for doneness, insert an instant-read thermometer into the side of the loin; when done to medium the internal temperature should be 160°F, medium-well 175°F. As the loin cooks, from time to time spoon any juices that gather in the bottom of the roasting pan over the meat.

Pancetta And Mushroom Stuffed Pork Loin

To a cutting board and let it rest for about 5 minutes. Remove and discard the strings. Cut the pork crosswise into 1/2-inch-wide slices. Serve the