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My review
Stuffed Pork Loin
skinnychef
"Favorite Sunday meal. Serve this dish with garlic mashed potatoes, carrots, and peas."
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Ingredients
3 h 5 m servings 360 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 300 degrees F (150 degrees C).
- 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.
- 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.
- 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.
- 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.
Footnotes
- Cook's Note:
- You can also make a mushroom sauce with the drippings. Add the drippings to a small pot and stir about 2 tablespoons of flour and a package of prepared pork gravy into drippings. Add 1 can of mushroom soup, bring to a boil, and whisk until thick and smooth.
Nutrition Facts
Per Serving: 360 calories; 17.4 g fat; 8.5 g carbohydrates; 39.9 g protein; 109 mg cholesterol; 223 mg sodium. Full nutrition
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Reviews
Read all reviews 2026 Ratings
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Most helpful positive review
8/31/2013
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 w...
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8/31/2013
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 w...
8/28/2013
This recipe is a winner. I substituted the bread stuffing for brown rice and it was delicious.
2/13/2014
This is a super simple recipe that presents beautifully. I, too, used boxed stuffing mix for pork along with the veggies in the recipe. Because I had a larger, whole pork loin I added slightly ...
12/26/2012
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.
3/28/2015
Made as directed but mine was a smaller size so need to adjust cooking for next time as mine a bit on dry side. Otherwise yummy!
10/10/2014
This was a simple way to change up my Pork Loin. I made it the night before and wrapped it plastic wrap.