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Stuffed Pork Loin

Stuffed Pork Loin

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Favorite Sunday meal. Serve this dish with garlic mashed potatoes, carrots, and peas.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 39.9 g
  • 80%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
  3. Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
  4. Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
  5. Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.
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sweet sakura

Great recipe, very inventive to butterfly the pork loin and stuff with stuffing, I used Stovetop stuffing and wrapped in bacon and roasted it in the oven, a little dry, but I think next time I will cook a little less than 21/2 hours, thanks!


This recipe is a winner. I substituted the bread stuffing for brown rice and it was delicious.

R Williams

It was grate. My friends said it was like eating a fancy meal in a high priced resterant. You can't get no better than that.