This stuffed pork loin is hands-down the best way to turn a simple roast into something truly special. Juicy, tender pork is wrapped around a creamy, cheesy filling with roasted red peppers, spinach, and prosciutto – every bite is packed with flavor!
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Why this recipe is the best
- Juicy, flavor-packed pork – The cream cheese filling keeps it incredibly moist, while prosciutto, Parmesan, and roasted red peppers add bold, savory flavor in every bite.
- Easy but impressive – It looks like a showstopper, but it’s surprisingly simple to make. If you can roll up a cinnamon roll, you can roll up this pork!
- Crowd-favorite – Family, guests, even picky eaters – everyone loves this dish. It’s the kind of meal that makes people ask for seconds (and the recipe!).
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Pork loin vs. tenderloin – Make sure you’re using a boneless pork loin roast, not tenderloin. Pork loin is thicker and works perfectly for stuffing, while tenderloin is too small and cooks too fast.
- Parmesan cheese – Freshly grated Parmesan gives the best flavor and melts best. Pre-shredded Parmesan doesn’t melt the same way and can make the filling grainy.
- Italian seasoning vs. pesto seasoning – Italian seasoning is the easy go-to, but if you have pesto seasoning (or a bit of basil and garlic powder), it adds an amazing herby depth.
- Prosciutto – This adds a salty, savory punch that takes the dish to the next level. If you don’t have it, thinly sliced ham works as a substitute, though prosciutto is my favorite for flavor.
- Paprika – A little paprika gives the pork a gorgeous color and a subtle smoky flavor. If you like a bit of heat, swap in smoked paprika for extra depth.
Recipe variations
- Garlic Herb – Mix minced garlic and chopped fresh herbs (like rosemary and thyme) into the cream cheese filling for an herby twist.
- Sun-Dried Tomato & Basil – Swap the roasted red peppers for chopped sun-dried tomatoes packed in oil and add fresh basil for a slightly sweet, tangy flavor boost.
- Spicy Kick – Add a sprinkle of red pepper flakes to the filling and swap prosciutto for spicy capicola or chorizo for extra heat.
How to make stuffed pork loin
Let’s make this incredible stuffed pork loin together! Don’t worry – it’s way easier than it looks, and I’ll walk you through every step. Start by preheating your oven to 350°F. You want it nice and hot so the pork roasts evenly.
1. Prepare the pork loin
Grab your 3–4 pound boneless pork loin roast and place it on a large cutting board. Now, we need to butterfly it – this just means cutting it open so we can fill it.
How to butterfly a pork loin:
Using a sharp knife, start cutting the roast horizontally about ½ inch from the top. Stop ½ inch before reaching the other side, then continue cutting the other side while rolling it open like a book (in the second photo right below, cut from the cut you see in the middle towards the right).
When you’re done, you should have a large, flat rectangle of pork. This is a technique that 100% benefits from a video, and this one is the best I’ve ever found. Makes it super easy!
Now, let’s even it out. Place the pork between two sheets of heavy-duty plastic wrap (parchment paper works too!) and gently pound it with a rolling pin or the flat side of a meat mallet. You’re just looking to even out the thickness—don’t go too thin, or it could tear when rolling!
2. Make the filling and layer the ingredients
Season the open side of the pork with salt and ground black pepper to taste.
In a bowl, mix 12 ounces of softened cream cheese, ½ cup grated Parmesan cheese, and 1 tablespoon Italian seasoning or pesto seasoning. Spread this creamy mixture evenly over the pork.
Now, layer on 1 cup of roasted red peppers (drained and patted dry), 1 cup of baby spinach leaves, and 6 slices of prosciutto in that order.
3. Roll it up and tie it
Start at one of the shorter ends and roll the pork up tightly like a jelly roll, keeping the filling inside as you go.
Once it’s rolled, grab some kitchen twine and tie the roast at 2-inch intervals to keep everything snug and in place.
Rub the outside of the pork with 2 tablespoons of olive oil, then season it with ½ teaspoon of ground paprika, plus more salt and black pepper to taste. This helps create a beautiful, flavorful crust while it roasts.
4. Roast to perfection
Place the stuffed pork loin seam-side down on a rack inside a roasting pan. If you don’t have a rack, you can set it on top of a bed of sliced onions or carrots to keep it elevated.
Roast at 350°F for 50–75 minutes, or until the internal temperature reaches 135°F in the thickest part. Since ovens vary, start checking around the 50-minute mark with an instant-read thermometer.
Now, for the magic step – crank up the oven to 450°F for the last 5–10 minutes. This gets the outside golden and slightly crisp while the inside finishes cooking. Once the pork hits 145°F, it’s done!
Transfer the roast to a cutting board and tent it loosely with foil. Let it rest for 10–15 minutes – this step is crucial! If you cut it too soon, all the juices will run out, leaving the meat dry.
After resting, remove the twine, slice the pork into ½-inch rounds, and serve. Every bite is juicy, cheesy, and packed with flavor – get ready for everyone to ask for seconds!
Top tips for recipe success
- Use a sharp knife for butterflying – A dull knife makes cutting the pork uneven and harder to roll. Take your time and make smooth, even cuts.
- Pound the pork evenly – This helps it cook uniformly and makes rolling easier. Aim for about ½-inch thickness—too thin, and it might tear!
- Pat the roasted red peppers dry – Extra moisture can make the filling too wet and cause it to leak out while roasting.
- Let it rest before slicing – This keeps the meat juicy! Rest for at least 10 minutes, tented with foil, so the juices redistribute.
Helpful recipe hints
Troubleshooting and storage
Pork loin is a larger, wider cut from the pig’s back, available bone-in or boneless, and is ideal for slow, longer cooking methods. Pork tenderloin is a smaller, leaner, and boneless cut from along the backbone, best suited for quick cooking at higher temperatures. Due to its size and structure, pork loin is better suited for stuffing.
The recommended internal temperature for cooked pork is 145°F. It’s essential to ensure both the pork and the stuffing reach this temperature for safety.
After rolling the pork loin with the stuffing inside, secure it with kitchen twine at regular intervals. This helps maintain the shape and keeps the stuffing in place during cooking.
Yes, you can assemble the stuffed pork loin 1 day ahead. Wrap it tightly in plastic wrap and store it in the refrigerator. Before cooking, let it sit at room temperature for about 20 to 30 minutes to ensure even cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, slice the pork and warm it in a covered baking dish at 300°F until heated through (to 165°F). Adding a splash of broth helps keep it moist.
Avoid microwaving for too long – it can dry out the meat. Instead, use short bursts with a damp paper towel over the slices to retain moisture.
For longer storage, freeze slices in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Serving ideas
We love to serve this stuffed pork loin with Easy Scalloped Potatoes for a creamy, comforting side, Garlic Parmesan Roasted Asparagus for a fresh and flavorful contrast, or Perfect Glazed Carrots for a touch of sweetness that pairs great with the savory filling.
For something lighter, I like to add a fresh salad. A simple green salad with Balsamic Vinaigrette or Homemade Italian Dressing is always a great way to round out the meal.
More recipes to try
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Stuffed Pork Loin
Recipe details
Ingredients
- 1 3-4 pound boneless pork loin roast (NOT tenderloin)
- salt and ground black pepper to taste
- 1 ½ (8-oz) packages cream cheese softened
- ½ cup grated Parmesan cheese
- 1 tablespoon Italian seasoning OR pesto seasoning
- 1 cup roasted red peppers drained and patted dry
- 1 cup baby spinach leaves
- 6 slices prosciutto
- 2 tablespoons olive oil
- ½ teaspoon ground paprika
Instructions
- Prep: Preheat oven to 350°F.
- Prepare pork: Place pork loin on a cutting board. Starting ½ inch from surface of roast, make a cut lengthwise through meat, stopping ½ inch before reaching opposite side (do not cut through!). Rotate roast and continue cutting horizontally, rolling roast open as you cut, to create a large, flat rectangle of even thickness. (see linked video in post for visual – makes it much easier!).Lay pork between two sheets of heavy-duty plastic wrap and gently pound it with a rolling pin or flat side of a meat mallet to even out.
- Layer filling: Lightly season one side of pork with salt and ground black pepper. Combine 1 ½ (8-oz) packages cream cheese and ½ cup grated Parmesan cheese, spread over pork. Sprinkle with 1 tablespoon Italian seasoning. Layer 1 cup roasted red peppers (drained and patted dry), 1 cup baby spinach leaves and 6 slices prosciutto on top in order given.
- Roll and season: Roll tightly, securing with kitchen twine at 2-inch intervals. Rub roast with 2 tablespoons olive oil and season with ½ teaspoon ground paprika, salt, and pepper.
- Roast: Place pork seam-side down on a rack in a roasting pan. Roast for 50–75 minutes or until internal temperature reaches 135°F. Turn oven to 450°F and finish roasting 5-10 minutes, until internal temperature reaches 145°F and outside is browned.
- Rest and serve: Rest pork on counter loosely tented with foil for 10–15 minutes, then slice into ½-inch rounds and serve.
Notes
Ingredient notes
- Pork Loin vs. Tenderloin – Use boneless pork loin, not tenderloin—it’s thicker and perfect for stuffing.
- Parmesan Cheese – Freshly grated melts best; pre-shredded can turn grainy.
- Italian vs. Pesto Seasoning – Pesto seasoning (or basil + garlic powder) adds extra herby depth.
- Prosciutto – Adds rich, salty flavor; ham works as a substitute but isn’t as bold.
- Paprika – Gives color and subtle smokiness; use smoked paprika for extra depth.
Recipe tips
- Butterfly with a sharp knife – Smooth, even cuts make rolling easier.
- Pound evenly – Aim for ½-inch thickness to ensure even cooking.
- Pat red peppers dry – Prevents excess moisture and leaking.
- Let it rest – 10 minutes under foil keeps it juicy.
Make ahead
Assemble 1 day ahead, wrap tightly, and refrigerate. Let sit at room temp for 20–30 minutes before cooking.Leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm slices in a 300°F oven, covered, with a splash of broth until heated to 165°F.
- Freeze: Store slices in an airtight container for up to 3 months; thaw overnight before reheating.
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