Stuffed Pork Loin

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Filled with sautéed vegetables and feta cheese, this stuffed pork loin recipe looks impressive but comes together quickly. Serve at your next dinner party or date night at home.

Sliced stuffed pork roulade on a wooden cutting board with a knife on the left and a bowl of sauce in the background.

I first posted this recipe in 2011 (I am ancient in blogging years) after being charged to create some recipes out of our veggie delivery box. Back then a lot of ingredients were unfamiliar, but I didn’t hesitate to try new things.

Now, years later I’ve decided to give the recipe a bit of an update, making it more flavor-filled and delicious!

Sometimes I feel stumped by pork loin, but I know this stuffed pork loin is always going to hit the spot. It’s a sort-of sneaky way to get more veggies in, too!

Ingredients for stuffed pork loin

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

Ingredients for a recipe displayed on a countertop: bowl of spinach, jar of roasted red peppers, onion, feta cheese, bread crumbs, olive oil bottle, and a raw pork loin in a dish.
  • Pork loin roast – Look for a boneless pork loin roast that is about 3 pounds. Do not substitute a pork tenderloin, which is much smaller and leaner.
  • Salt and pepper
  • Olive oil
  • Onion – I use yellow onion in this recipe. White onion will work as well. Do not use sweet onion.
  • Roasted red peppers – Use jarred peppers or roast your own peppers.
  • Baby spinach
  • Italian bread crumbs – These bread crumbs are seasoned with herbs. If you like, you can use plain bread crumbs and season as desired.
  • Feta cheese – The cheese gives a nice contrast of flavor to the vegetables and meat. A good substitute for feta would be goat cheese crumbles.

You’ll also need a couple of special kitchen items: a meat mallet and kitchen or butcher twine.

A seasoned rolled roast with a spinach and cheese filling is partially sliced on a wooden cutting board. A knife is placed beside the roast.

How to make this recipe

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper, aluminum foil, or reusable silicone liner for easy cleanup. You can also use a roasting pan if you prefer.

Cut the pork loin lengthwise down the center, but do not cut all the way through. Open up the meat so that it is butterflied.

Cover with plastic wrap and use a meat mallet (or rolling pin if you don’t have a mallet) to pound the meat to an even thickness of about 1/2 inch. Season with salt and pepper.

Heat the olive oil in a skillet over medium. Add the onion and cook until softened. Add the red peppers and spinach. Stir and cook until the spinach is wilted, just a few minutes.

Remove from heat and mix in the bread crumbs and feta cheese. Spread the stuffing evenly over the pork.

Roll up the pork and use kitchen twine to tie in three or four places to secure.

Place the stuffed pork loin on the baking sheet and roast in the oven for about 1 hour, until an instant-read thermometer registers 135°F.

Remove from the oven and tent with foil. Let rest for 15 minutes to let the juices settle; the temperature will continue to rise as it rests.

Remove kitchen twine, slice, and serve.

Refrigerate any leftovers in an airtight container and eat within 3 days.

Recipe suggestions

If you want to add some heat, swap the roasted red peppers for roasted hatch chiles.

Other greens will work in place of the spinach and lend a different flavor to the final dish. I’ve made this dish with magenta spreen (lambs quarters), and other good substitutes would be amaranth, beet greens, or chard leaves.

Swap the feta for your favorite fresh goat cheese (chevre). A flavored goat cheese can work well; look for one seasoned with herbs, not fruit.

You can also use this recipe to make stuffed pork cutlets instead of a whole roast. Cook for 15-20 minutes rather than 1 hour.

A stuffed pork roulade with two slices cut to reveal spinach and cheese filling, placed on a wooden cutting board next to a chef’s knife.

Serving suggestions

Serve up this spinach stuffed pork with garlic mashed potatoes or twice baked mashed potato casserole

It’s also great with green beans and bacon and some buttermilk cornbread.

Or, keep your sides lighter with a green salad tossed with homemade ranch dressing.

A sliced stuffed pork roll is displayed on a wooden cutting board next to a large chef's knife. The stuffing includes spinach and other ingredients. A striped cloth is in the background.

Add this juicy stuffed pork loin to your dinner party repertoire!

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

Sliced stuffed chicken roulade on a wooden cutting board with a knife on the left and a bowl of sauce in the background.

Stuffed Pork Loin

This stuffed pork loin is perfect for a quiet date night at home or entertaining with friends. Change up the filling based on what's in season.
Author : Megan Myers
5 from 1 vote
Print Pin Recipe Review
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 387 kcal


  • 1 boneless pork loin roast, approximately 3 pounds
  • Fine sea salt and ground black pepper, to taste
  • 2 teaspoons extra virgin olive oil
  • 1/2 cup diced yellow onion
  • 1/4 cup chopped roasted red peppers
  • 8 ounces fresh baby spinach
  • 1/2 cup Italian bread crumbs
  • 3 tablespoons feta cheese


  • Preheat the oven to 350°F. Line a baking sheet with foil or parchment paper for easy cleanup.
  • Cut pork loin lengthwise down the center. Cover with plastic wrap and flatten to 1/2-inch thick using a meat mallet. Season both sides with salt and pepper.
  • Heat the olive oil in a sauté pan over medium high. Sauté onion until soft, then add red peppers and spinach and cook until the spinach is wilted. Mix in the bread crumbs and feta, then spread the mixture evenly over the pork. Roll up and secure the pork with kitchen twine.
  • Place on the prepared baking sheet and bake, uncovered, for 1 hour, or until until a meat thermometer inserted into the center reads 135°F. Let rest for 15 minutes, tented with foil, before slicing.


Calories: 387 kcalCarbohydrates: 10 gProtein: 55 gFat: 13 gSaturated Fat: 4 gCholesterol: 151 mgSodium: 452 mgPotassium: 1116 mgFiber: 2 gSugar: 1 gIron: 3 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Leave a comment below!

This recipe has been retested and updated since it was first published August 2011.


About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

5 from 1 vote (1 rating without comment)

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    1. @Meredith, it is lambs’ quarters! It makes me wonder if I have some in my yard as well. A couple weeks ago we got purslane – I love getting things in the box that we tend to think of as weeds or shrubs.