This juicy stuffed pork loin filled with smoky bacon, mushrooms, spinach, and cream cheese is full of flavor and slow roasted until it cuts like butter. It’s a delicious dinner recipe that’s easier than it looks!

Pork loin is a versatile cut that’s perfect for cooking low and slow cooking. Try my other pork loin roast recipe, this Instant Pot pork loin, or my crock pot pork loin for more delicious ways to cook pork.

 

Why You’ll Love This Stuffed Pork Loin Recipe

This recipe for Stuffed Pork Loin is unbelievably easy and SO tasty. A simple pork loin transforms into a gourmet masterpiece filled with savory ingredients, seasoned with a simple blend of spices, and roasted to perfection. Here’s why you’ll love it:

• Easy to make. Don’t you just love a main dish that looks this good but takes the smallest amount of effort? ‘Cause we sure do. This pork roast is ready for the oven in 15 minutes.
• Full of Flavor (and Stuffing!). With its delicious filling prepared with bacon, tender veggies, and cream cheese, this stuffed pork loin is guaranteed to be irresistible, even to picky eaters.
• Versatile. Served with mashed potatoes, a green salad, or your favorite pasta, stuffed pork makes a wonderful, hearty meal that’s fancy enough for a special occasion and easy enough for a weeknight dinner. Just make sure to make plenty because everyone will be asking for seconds!

Is Pork Loin an Inexpensive Cut?

While tender cuts of beef can sometimes be a little pricey, pork loin, on the other hand, is ultra-tender and flavorful for a lot less money. Pork loin, also called a center loin roast, is a lean cut with a fat cap that makes it perfect for slow roasting. It’s relatively inexpensive and you’ll find it readily available in most butcheries and grocery stores.

What You’ll Need

This easy stuffed pork loin recipe is as simple as can be to assemble and has even simpler ingredients! Here are some quick notes on the important ones. Be sure to scroll to the recipe card for the full ingredient amounts and recipe instructions.

• Bacon – Diced bacon adds some smoky, salty flavor to the stuffing.
• Onion – I use a diced yellow onion, but you can use sweet, red, or white onions if you prefer.
• Mushrooms – Chopped baby bella mushrooms give the filling a meaty, satisfying taste and texture.
• Garlic – Mince or press fresh garlic cloves for the best flavor. If you need to, you can substitute garlic granules or dried garlic in a pinch.
• Baby Spinach – A hint of green and some extra nutrition! You can’t go wrong with a bit of baby spinach, or chopped up Swiss chard.
• Herbs and Spices – Salt and pepper, of course, but the real stars of the spice blend are rosemary, garlic powder, and sweet paprika. If you prefer, switch out the sweet paprika for smoked to get some extra depth of flavor.
• Cream Cheese – You’ll want it softened to room temperature before you start.
• Pork Loin Roast – Make sure to pick out a good cut, as this is the main part of the dish. Also make sure you’re buying pork loin and not pork tenderloin. See below for more info.
• Olive Oil – You can switch it out for any other mild oil, if desired.

How to Make Stuffed Pork Loin

Okay, so let’s talk about the cooking method! This simple process for stuffing and roasting pork is similar to porchetta, and it’s guaranteed to turn out tender and juicy every time. Here’s how it’s done:

• Prepare the stuffing. Sauté the diced bacon, followed by the onions and mushrooms until the veggies are cooked through and tender. Next, add the garlic and wilt in the spinach.
• Stuff the pork loin. Follow the directions for butterflying your pork loin (detailed above and in the recipe card). Afterward, season with salt and pepper and spread the pork evenly with cream cheese, followed by a layer of the prepared filling. When you’re ready, roll the pork up tightly, and secure it with kitchen twine.
• Season the pork. Rub the outside of the roast with olive oil, and season it with the garlic powder, rosemary, and paprika.
• Bake. Transfer the stuffed pork loin to a roasting pan and place it into the oven at 400ºF. Immediately turn the temperature down to 325ºF, and leave the pork to roast for about 1 hour and 20 minutes. Baste the roast a few times with the pan juices while it cooks. 
• Enjoy! Remove the roasted stuffed pork loin from the oven and let it rest on a clean cutting board for 15 minutes before slicing and serving. This lets the juices redistribute for the most succulent pork ever.

How Do I Cook a Pork Loin So It Doesn’t Dry Out?

Lean pork loin can become tough, dry, and chewy when it’s overcooked. I recommend cooking the pork roast with the fat side up, allowing the meat to baste in its own juices while it cooks. Sprinkling the pork generously with salt prior to cooking can also help to break down the proteins and make it more tender.

Lastly, and most importantly IMO, please use an instant read meat thermometer to check for doneness as your roast nears the end of its cooking time. Pork is done when the internal temperature reaches 145ºF. Overcooking your meat is a surefire way to end up with a dry pork loin. See the next section for more recipe tips.

Serving Suggestions

Stuffed pork is a versatile dish that can be served with a wide variety of sides. Try it with roasted vegetables like my roasted potatoes and carrots, easy air fryer roasted broccoli, or oven roasted Brussels sprouts alongside this succulent stuffed pork.

Pair this pork with a side of fluffy white rice or a flavorful butternut squash and rice casserole. This creamy lemon one-pot pasta is so simple to make and tastes great alongside the stuffed pork. You can also serve it with a creamy asparagus pasta.

What meal isn’t made better with a side of creamy mashed potatoes? We also love mashed sweet potatoes, and for a low-carb alternative, mashed cauliflower is ultra-tasty.

How to Store and Reheat Leftovers

• Fridge. For easy storage, wrap your leftover stuffed pork loin in aluminum foil or plastic wrap, or put it in an airtight container. Refrigerate for 3 to 4 days.
• To Reheat. Bake the pork in a covered baking dish at 350˚F, until it is heated through. If you don’t have a baking dish with a lid, cover with foil.
• Freezer. Store the pork loin in an airtight container or freezer bag, and freeze it for up to three months. Thaw in the refrigerator before reheating in the oven.

More Tasty Pork Recipes

• Balsamic Roasted Pork Tenderloin
• Bacon Wrapped Pork Tenderloin
• Honey Garlic Roast Pork Tenderloin
• Air Fryer Pork Tenderloin
• Oven Baked Bone-In Pork Chops