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.

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:

• 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.

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.

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.

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

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