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frontal close up of stuffed pork loin
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Stuffed Pork Loin

This stuffed pork loin is tender, juicy, and packed with a creamy, cheesy filling, roasted red peppers, spinach, and prosciutto - it looks fancy but is surprisingly easy to make!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Difficulty: Medium
Servings: 6 servings
Author: Nora from Savory Nothings

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.