Stuffed Pork Loin

Stuffed Pork Loin is a delicious main dish option for holidays and special dinners! This rolled stuffed pork loin roast is juicy, savory, and absolutely beautiful. It’s stuffed with rosemary, garlic, and breadcrumbs, and roasted to perfection.

hand holding a fork in a piece of stuffed pork loin on a plate
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Table of Contents
Stuffed Pork Loin Roast
Why You’ll Love this Pork Loin Recipe:
How do you butterfly pork loin for stuffing?
How to Make Stuffed Pork Loin
Serving Suggestions
Can I double this recipe?
How do you pound pork tenderloin?
Can I use different ingredients to stuff pork loin?
More Holiday Dinner Recipes We Love
This stuffed pork loin recipe is filled with a delicious breadcrumb mixture made with rosemary and garlic. It’s so savory, herby, and tasty.

I love this main dish for holidays and special occasions. It looks beautiful on the table surrounded by lots of side dishes, and it is perfectly delicious!
How do you butterfly pork loin for stuffing?

We start this stuffed pork loin recipe with a butterfly cut. This is a simple way of cutting a piece of meat (almost in half) so that it is thinner, and has a larger surface area. When you open it up after cutting, it will resemble the shape of a butterfly.

This is ideal for this recipe because we want the loin to be thin enough to roll up



  • 6 slices bacon, chopped
  • 2 apples, peeled and finely chopped
  • 1 shallot, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp. chopped fresh rosemary
  • 1/4 c. chopped pecans
  • 4 lb. pork loin roast
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. whole grainy dijon




1Preheat oven to 325º. In a large skillet, cook bacon. Drain all but 1/2 tablespoon fat.

Add apples and shallots to skillet and cook until softened, 4 to 5 minutes.


Add garlic and cook until fragrant, 2 minutes, then stir in rosemary and pecans. Season with salt and pepper.

2Butterfly pork: Using a sharp knife, place roast fat side up, with short end toward you. Position knife 3/4” from bottom of roast; cut into 1” toward center of pork. Lift up top half of pork and continue making shallow horizontal cuts deeper into roast, unrolling top of pork as you cut and keeping knife parallel to cutting board to maintain the same thickness until pork unrolls to form a rectangle.

3Season pork generously with salt and pepper. Top all over with filling. Roll up pork loin and tightly secure with kitchen twine.
4Rub with mustard.

5Place in a roasting pan on a rack with fresh rosemary sprigs and bake until internal temperature registers 155º, about 1hour 25 minutes, basting with the pan juices.
6Let roast rest 15 minutes before slicing.


(per serving): 486 calories, 45 g protein, 8 g carbohydrates, 1 g fiber, 5 g sugar, 30 g fat, 10 g saturated fat, 476 mg sodium

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