Stuffed Pork Loin

This post has been sponsored by Paris Rhone. All the opinions and words expressed in this post are my own. #ad #sponsored

Introducing the stuffed pork loin recipe – the perfect roast to tantalize your taste buds! Whether you’re hosting a dinner party or simply looking for something delicious to make a weeknight special, stuffed pork roast is sure to be an absolute hit.

This succulent, flavorful cut of pork is stuffed with all sorts of tasty fillings like garlic, herbs, cheese, spinach, walnuts, mushrooms, and apples. Or whatever your heart desires! In just a few easy steps you’ll have an irresistible roast stuffed pork that will have everyone asking for seconds! So put on your chef’s hat and get ready for some serious flavor. Let’s get cooking!

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I was gifted a Bluetooth thermometer from Paris Rhone. It’s a leave-in thermometer perfect for large cuts of meat. When I received the gift, I knew I was going to make this stuffed pork loin!

Not only was it easy to use, but I really enjoyed the wireless Bluetooth function that allows a mobile app to monitor the pork roast’s temperature without opening the oven to check with a traditional thermometer. You can buy this Bluetooth thermometer here.

I definitely recommend this wireless thermometer and will be using it whenever I cook meat over the coming years.

How to make stuffed pork loin

Pre-step

Line a roasting pan with aluminum foil and place the rack in the pan. Get a large sauté pan, skillet, or wok, a metal spatula, garlic press, and a sharp knife.

Step one

Gather the ingredients – boneless pork loin, onion, mushrooms, garlic, mustard, walnuts, apple, spinach, and shredded cheese.

Step two

Cut the onion in half (if large) and chop it into small chunks. Place the other half in a plastic bag and store in the refrigerator.

As the onion cooks, you will be preparing the rest of the vegetables – peel the garlic, chop the mushrooms in small pieces, and chop the spinach also in small pieces.

Step three

Heat a large sauté pan on medium heat. Once that heats up, add extra virgin olive oil and once the oil starts shimmering, add the chopped onion. Sauté for 7 minutes or until the onion starts to get translucent, stirring occasionally.

Step four

Add crushed garlic, salt, and ground pepper. (A) Stir and cook for a minute.

Step five

Add chopped mushrooms (B) and stir. Cook for 2 minutes.

Step six

Add the chopped spinach, and ground thyme. (C) Stir and sauté for a minute or until the spinach wilts. (D) Take off the heat and set aside.

Step seven

Unwrap the pork loin and blot the meat with a few paper towels. Now it’s time to butterfly the meat. Place the pork on its side on a cutting board. Take a sharp knife and carefully cut the pork – but not all the way through. Leave at least an inch to the edge of the pork uncut.

Once you finish, open the pork up like a book and lay it on the board. (E)

Step eight

Preheat the oven to 350 degrees Fahrenheit.

Step nine

Cut a few pieces of plastic wrap and lay them on the meat. Take the meat tenderizer and pound the pork with the side of it to even the thickness. (F)

Step ten

Add salt, pepper, garlic powder, and spread the Dijon mustard on the pork. (G)

Step eleven

Sprinkle on the shredded cheese. (H)

Step twelve

Add the chopped walnuts. (I)

Step thirteen

Chop a quarter of an apple and add it over the walnuts. (J)

Step fourteen

Spread the vegetable mixture on the pork. (K)

Step fifteen

Fold the pork and secure it with metal picks or kitchen twine. Add it to the rack in the roasting pan.

Wireless smart thermometer

The Paris Rhone thermometer came in a nice sturdy box and when I opened it up. It had a handsome wooden charging station and holder (A) and a cord where you can plug the holder and thermometer into a USB port. Notice the green light below.

Step sixteen

Time to add the meat thermometer (M) and bake for 70 – 80 minutes or until the internal temperature reaches 145 degrees Fahrenheit.

Remember, all ovens are different – you need to cook by the internal temperature not by the clock alone.

Since I’m using a wireless thermometer, I opened the app aicooking, set the temperature, and confidently waited for the meat to be cooked to 145 F.

Step seventeen

It’s done. (N) Take a few pieces of foil and form a tent over the meat. Let it rest for at least 10 minutes.

Remember that the pork will continue to rise a few degrees as it sits.

Time to serve it.

Look at the crispy fat on top and the gooey filling inside.

Time to cut it into slices.

Perfect. Let’s get a closer look.

So moist and tender. Wait until you taste the delicious flavor of the stuffing with the meat. It’s so good.

I hope you enjoyed this stuffed pork loin recipe.

Other pork recipes

• Creamy pork chops
• Air fryer chops
• Pork shoulder
• Tenderloin

And as always, may all your dishes be delish.

If you’ve tried this recipe, I’d love to know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!