Italian Stuffed Pork Loin

We showed you how to select a pork loin, and then how to clean it up.  A perfect use for the “tail” which is the end that goes from thick to thin, is to make a roast, and better yet, why not make it a stuffed roast.

This version of the stuffed roast features fresh spinach, sour dough bread and an herb crust.  Perfect with a sauce or just by itself.

Italian Stuffed Pork Loin with Herb Crust
Serves 4-6
Note: Always make sure to use a thermometer on your stuffed meats.  The stuffing should reach a final temperature of 165°F.

1-1.5 pound
2 tablespoons
1/2 cup
1 tablespoon
8 ounces
1/2 loaf
8 ounces
1 teaspoon
1 each
1 tablespoon
Pork Loin Roast
Olive Oil
Sweet Onion, small dice
Fresh Chopped Garlic
Sausage (I used Italian and hot mixed)
Sour Dough Bread (or any firm bread), dice 1/2″ cubes
Fresh Spinach
Kosher Salt
Egg, beaten
Parmesan Cheese

Animated Recipe

  1. Preheat oven to 425°F
  2. Saute the onions and garlic in the olive oil until translucent.
  3. Add the sausage (remove from casing if needed) and cook, breaking it up.
  4. When the sausage cooked through, add the spinach and lightly saute for about 2 minutes.
  5. In a large mixing bowl put the Sour Dough and then fold in the spinach and sausage into the cubes.
  6. Once distributed evenly, add the Parmesan and beaten egg and fold in together.  Set aside.
  7. Cut the pork loin from the side to open it up like a book.  Pound with a mallet until the thickness is uniform,  then lightly salt the interior side of the meat.
  8. Place stuffing in the center of the pork, then gently roll, trying to fit stuffing and make the ends of the pork meet.
  9. Truss the roast like we showed you here with string or bands.
  10. Coat the outside of the roast with olive oil, then press the herb crust (See below) onto the outside, coating evenly.
  11. Place in the oven for 425° for 25 minutes, then drop the temperature to 350° for about an hour, but check your thermometer and finish when it reaches 165° internally.
  12. Let the roast rest for about 10 minutes, then slice into slices and serve!

Herb Crust

1 tablespoon
1 tablespoon
1/2 teaspoon
1 tablespoon
1/2 tablespoon
Kosher Salt
Peppercorns (Mixed preferred)
Thyme, dried
Rosemary
Olive Oil
  1. Mix dry ingredients in a coffee grinder, (or a small food processor)
  2. Pulse or grind until small, but not powder,  about 30 seconds.
  3. Remove and in a bowl add in the Olive Oil to make a paste you can press onto the meat.
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