This Stuffed Pork Loin is a show-stopping dish perfect for a special occasion or a holiday dinner. The pork loin is butterflied and filled with a savory mixture of pesto, crispy pancetta, pine nuts, sun-dried tomatoes, and parmesan. The result is a tender, juicy roast that’s golden-brown on the outside and bursting with rich flavors on the inside. Served with your favorite side dishes, it’s a meal that’s both impressive and delicious.

Full Recipe:

Ingredients

For the Pork Loin:

• 3 to 4 pounds pork loin

• 3-4 ounces prosciutto (about 6 slices)

• 6 garlic cloves, pressed through a garlic press (divided use)

• 2 teaspoons Italian seasoning

• Salt and black pepper

• 1/2 cup pesto (prepared)

• 1/2 teaspoon lemon zest

• 2 tablespoons chopped flat-leaf parsley (plus more for garnish)

• 1/3 cup shredded Parmesan

• 2 tablespoons pine nuts

• 1/2 cup sun-dried tomatoes (patted dry and julienned)

For the Olive Oil and Garlic Rub:

• 2 tablespoons olive oil

• 2 cloves garlic, pressed

• 1 teaspoon Italian seasoning

• Pinch of salt and pepper

Directions

1. Prepare the Pork Loin:

   • Butterfly the pork loin by making long cuts along the sides, ensuring not to cut all the way through. Unroll it into a flat, rectangular piece of meat. You can ask your butcher to butterfly the pork for you if you prefer.

   • Use a meat mallet to gently pound the pork loin to an even thickness of about 1/2 inch.

2. Make the Filling:

   • In a large mixing bowl, combine the pesto, lemon zest, garlic, parsley, Parmesan, pine nuts, and sun-dried tomatoes.

3. Assemble the Stuffed Pork Loin:

   • Season the butterflied pork loin with salt and pepper. Spread the pesto filling evenly over the meat, leaving a 1/2-inch border around the edges.

   • Roll the pork loin jelly-roll style, making sure the filling is tightly wrapped inside. Tie the rolled pork with kitchen twine every 2 inches to secure it.

4. Prepare the Rub and Roast:

   • Combine olive oil, garlic, Italian seasoning, salt, and pepper to make the rub.

   • Rub this mixture evenly over the outside of the stuffed pork loin.

   • Preheat your oven to 450°F. Place the stuffed pork loin on a wire rack over a foil-lined baking sheet.

   • Roast for 15 minutes at 450°F, then reduce the temperature to 325°F and continue roasting for about 1 hour and 5 minutes, or until the internal temperature reaches 145°F.

5. Rest and Serve:

   • Let the stuffed pork loin rest for 10 minutes before removing the twine and slicing it into 1/2-inch thick slices.

   • Garnish with additional parsley and serve.

Nutrients (Estimated per serving)

• Calories: 533 kcal

• Protein: 45g

• Fat: 38g

• Carbohydrates: 6g

• Fiber: 1g

• Sugar: 3g

• Sodium: 600mg

The Key Ingredients: Pesto, Prosciutto, and Sun-Dried Tomatoes

The beauty of this dish lies in its filling, which combines a variety of rich ingredients to create a burst of flavor inside the tender pork loin. The pesto provides a fresh, herbaceous note that infuses the meat with its rich, garlicky flavor. The prosciutto adds a hint of salty savoriness, while the crispy pancetta brings a crunchy texture and depth of flavor. The pine nuts contribute a subtle nuttiness, while the sun-dried tomatoes add a slightly tangy sweetness that beautifully balances the richness of the other ingredients.

The Parmesan cheese in the filling ties everything together with its salty, umami flavor, ensuring that each bite is packed with deliciousness. The combination of these ingredients makes the stuffing incredibly flavorful, while the lemon zest and parsley add a refreshing brightness to the filling.

Preparing the Pork Loin: Butterflying and Stuffing

To prepare the pork loin, you’ll need to butterfly it first. This involves cutting along the sides of the loin without cutting all the way through, allowing you to unroll it into a flat, rectangular piece of meat. If you’re unsure about how to butterfly the pork, you can always ask your butcher to do this for you.

Once butterflied, use a meat mallet to gently pound the pork loin to an even thickness of about 1/2 inch. This ensures that the pork cooks evenly and provides a tender texture when sliced.

Making the Filling: A Flavorful Mixture

In a large bowl, combine the pesto, lemon zest, garlic, parsley, Parmesan, pine nuts, and sun-dried tomatoes. The mixture will be thick and flavorful, perfect for spreading over the pork loin. Once the filling is made, season the butterflied pork loin with salt and pepper, then spread the filling evenly over the meat, leaving a small border around the edges.

Rolling the pork loin tightly like a jelly roll helps keep the filling secure and ensures that the flavors are evenly distributed throughout the meat. Tie the rolled pork with kitchen twine every 2 inches to secure it, ensuring the filling stays inside while it cooks.

Roasting the Stuffed Pork Loin: A Perfect Golden Brown Finish

Next, prepare a flavorful olive oil and garlic rub. Combine olive oil, garlic, Italian seasoning, salt, and pepper to create a fragrant coating that will help crisp up the pork’s exterior while adding extra flavor.

Preheat your oven to 450°F (230°C) and place the stuffed pork loin on a wire rack set over a foil-lined baking sheet. This allows air to circulate around the pork, helping it cook evenly. Roast the pork for 15 minutes at the higher temperature to achieve a golden-brown, crispy crust, then reduce the heat to 325°F (165°C) and continue roasting for about 1 hour and 5 minutes, or until the internal temperature reaches 145°F (63°C). This ensures the pork is juicy, tender, and perfectly cooked.

Resting and Serving: Elegant Presentation

After removing the pork from the oven, let it rest for 10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful. Once rested, carefully remove the kitchen twine and slice the pork into 1/2-inch thick rounds. Garnish with additional fresh parsley for a pop of color and freshness.

Serve the stuffed pork loin alongside your favorite side dishes, such as roasted vegetables, mashed potatoes, or a simple green salad, for a complete meal that will impress everyone at the table.

Nutritional Value

Each serving of Stuffed Pork Loin contains approximately 533 calories, making it a hearty and satisfying meal. The dish is rich in protein, providing 45 grams of protein per serving, thanks to the pork. With 38 grams of fat, much of it comes from the olive oil, prosciutto, and pancetta, contributing to the dish’s rich flavor and texture. The 6 grams of carbohydrates mainly come from the pesto and sun-dried tomatoes, while the fiber content is about 1 gram per serving.

The sodium content is around 600mg, which is reasonable for a savory dish like this. The sugar content is low at 3 grams per serving, with most of the sweetness coming naturally from the sun-dried tomatoes.

Conclusion

This Stuffed Pork Loin with pesto, prosciutto, pine nuts, and sun-dried tomatoes is a truly show-stopping dish that combines savory and rich flavors in a stunning presentation. Whether you’re preparing it for a holiday dinner, special occasion, or simply for a cozy family meal, it’s sure to become a favorite. The tender, juicy pork, complemented by the flavorful stuffing and aromatic rub, makes for a dish that is both impressive and delicious. Serve with your favorite sides and enjoy this satisfying, elegant meal that’s perfect for any occasion.