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Stuffed Pork Loin Roast on a Chopping Board

Stuffed Pork Loin Roast

Stuffed Pork Loin Roast - Juicy, tender, and scrumptiously flavorful pork loin stuffed with aromatic herbs and spices and cooked to golden brown roast perfection. Smelling the delicious aroma of this dish alone gives you a mouthwatering sensation your taste buds will surely crave!
Course Main
Cuisine American
Keyword pork loin, roast, Stuffed Pork Loin Roast
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 6
Calories 391kcal
Author Imma


  • Kitchen twine 


Mushroom Bacon Stuffing

  • 2 slice bacon, chopped
  • 8 ounce (224 g) brown mushrooms, thinly sliced
  • salt and pepper to taste
  • 2 tablespoon (28 ml) olive oil
  • 1 medium onion, diced
  • 1 tablespoon (8 g) minced garlic
  • 2-3 teaspoon (8- 12 g) Creole seasoning
  • 2 teaspoon (4 g) finely chopped thyme
  • ½ cup (54 g) breadcrumbs
  • 3 tablespoon (12 g) fresh parsley, chopped (plus more for garnish)

Pork Loin

  • 1 (3-4 pound or 1.3- 1.8 kg) boneless pork loin
  • Salt
  • 1 teaspoon (2 g) freshly ground black pepper
  • 2 teaspoon (8 g) Creole seasoning, or Italian seasoning
  • salt and pepper to taste (for the outer layer)

Vegetables (optional)

  • potatoes
  • carrots
  • Brussels sprouts


  • Preheat the oven to 400℉/200℃.

Mushroom Bacon Stuffing

  • In a large skillet over medium heat, sauté bacon until brown and crisp, this may take about 6-7 minutes. If the bacon fat is more than 2 tablespoons, reserve the extra for later use.
  • Add mushrooms, salt, and pepper to taste; cook until the mushrooms are soft, about 4-5 minutes more minutes. Remove and set aside. In the same skillet, add 2 tablespoon olive oil, onions, garlic, Creole seasoning, thyme, and sauté for 4-5 minutes or until onions are tender.
  • Return the mushroom and bacon to the onion mixture, and cook for about 2 minutes. Remove from heat. Mix in breadcrumbs and parsley. Stir to combine. Let it cool and set aside.

How to Butterfly a Pork Loin

  • Rinse the pork and pat dry with paper towels. Lay the pork loin on a large cutting board with fat side up.
  • With a sharp knife parallel to the cutting board, make a 1-inch-deep incision down the length of each side; avoid cutting the meat all the way through. Open the meat like a book so the pork loin lies flat.
  • Cover the pork with plastic wrap or parchment baking paper and then pound with a rolling pin or a meat tenderizer to flatten the pork. Season with salt, pepper, and Creole or Italian seasoning.

Assembly and Cooking

  • Spread the mushroom mixture over the pork loin. Then roll the pork like a jelly roll, starting with a long side; tie several times with kitchen string, or use toothpicks to seal the pork to secure the filling. Season the outer layer with salt and pepper.
  • Heat remaining oil in a large skillet or cast iron over high heat. The skillet should be large enough to fit the pork. Add pork and brown the pork. Use tongs to move the pork around. Give it at least 2 minutes per side, so it browns up nicely. It will take about 6-8 minutes.
  • Transfer pork to a roasting pan, season vegetables with salt and pepper, or Creole seasoning (I use potatoes, carrots, and Brussels sprouts). Place vegetables around the pork loin.
  • Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 150℉/65℃ (about 60-70 minutes).
  • Let it rest for 5-10 minutes, then transfer to a cutting board. Remove the kitchen twine and slice. Place on a platter, together with vegetables, garnish with parsley, serve, and enjoy!


  1. You can essentially stuff your pork loin with your own mix of flavors such as veggies, meats, herbs, and spices. See the STUFFING ALTERNATIVES part above.
  2. The temperature will continue to rise a few minutes after you take it out of the heat. Let it rest for about 5-10 minutes so that the juices have enough time to settle back to the meat.
  3. Leftovers can be stored in the fridge for 3-4 days or frozen for about 3 months.
  4. Reheat any leftovers at 350 F for 30 minutes. I make sure to include a shot of water in the oven to avoid drying out the meat.
  5. Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used in the recipe.


Serving: 226grams or 1/2 pound | Calories: 391kcal | Carbohydrates: 11g | Protein: 54g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 229mg | Potassium: 1097mg | Fiber: 1g | Sugar: 2g | Vitamin A: 321IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg