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This Stuffed Pork Loin is a stunning main dish that’s easier than it looks. Tender, juicy pork is filled with a buttery brioche stuffing made with sweet apples and savory herbs — the perfect balance of cozy and elegant. With just 15 minutes of prep, it’s an impressive centerpiece for holiday dinners or any special occasion.
Serve alongside Roasted Fingerling Potatoes and Southern Green Beans for a perfect holiday dinner.
5 Tips for Getting This Stuffed Pork Loin Just Right
- Use a sharp knife for butterflying: A sharp boning or chef’s knife makes clean cuts and prevents tearing the meat. Take your time and cut slowly.
- Don’t overstuff: A thin, even layer of stuffing rolls more easily and cooks evenly. Too much stuffing will squeeze out during cooking.
- Secure tightly: Tie every 1½–2 inches with kitchen twine to prevent stuffing from falling out.
- Use a meat thermometer: Visual cues aren’t reliable for doneness, and pork loin can dry out fast. An instant-read thermometer ensures you hit 145°F without overcooking.
- Rest before slicing: Juices redistribute during the 10-minute rest. Don’t skip it!
RECIPE WALK-THROUGH
How To Make Stuffed Pork Loin
See the recipe card below for full, detailed instructions
Homemade stuffed pork loin LOOKS really fancy, but it is actually very simple to make!
Step 1: Make the stuffing.
Melt two tablespoons of butter in a skillet over medium heat. Sauté ½ cup finely diced onion and ¼ cup celery for about 2 minutes, then add ½ cup diced green apple and cook 2 minutes more.
Season with ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon dried thyme. Add ⅔ cup chicken stock and bring to a simmer. Stir in 3 slices of cubed brioche (or other thick bread). The mixture should be damp but not soupy. Set aside to cool.
- The cooling process is important, so take a break and give it a little time!
Step 2: Butterfly the pork loin.
Place a 3-4 pound pork loin fat-side down. Using a sharp boning or chef’s knife, make a horizontal cut starting about 1 inch from the bottom, slicing lengthwise almost all the way through. Open like a book, then continue slicing and unrolling to create a flat, even rectangle.
- Sharpen your knives regularly. There are great at-home sharpeners available. Get one and use one, often!
Step 3: Stuff and tie.
Spread the cooled stuffing in a thin layer over the butterflied pork. Roll the loin tightly and secure with butcher’s twine every 1½–2 inches. Season the outside with kosher salt and black pepper.
Step 4: Roast.
Preheat oven to 375°F. Place pork seam-side down in a 9×13-inch roasting dish or baking pan. Roast for 1 hour, or until internal temperature hits 145°F in the thickest part.
- Don’t overcook it! Pork dries out easily, so if you have a good wireless thermometer, use it!
Step 5: Rest and slice.
Remove from oven, cover loosely with foil, and let rest 10 minutes. Slice into ½- to ¾-inch medallions using a sharp slicing knife.
Variations
- Pesto + Prosciutto: Spread a thin layer of basil pesto and layer prosciutto slices before rolling.
- Mushroom + Onion: Sauté finely chopped mushrooms and caramelized onions, then add breadcrumbs.
- Spinach + Feta: Sauté spinach and garlic, then mix with crumbled feta and breadcrumbs.
- Herb-Only Stuffing: Skip the apples and use a classic breadcrumb stuffing with fresh thyme, sage, and parsley.
Serving Suggestions
Garlic mashed potatoes are perfect with this dish and sure to be a hit. We also enjoy this with roasted root vegetables. If you want something lighter, garlic green beans go great with just about any pork recipe.
Storage Tips
Storage, Freezing, Make Ahead
- Storage – Wrap tightly in plastic wrap or place in an airtight container for up to 3 days.
- Freezing – Wrap in foil and freeze whole or sliced for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat – Microwave at 50–60% power for 3-4 minutes or in a 300°F oven for about 10 minutes.
- Make-Ahead – Fully assemble (tie and season), then wrap and refrigerate up to 24 hours. Let sit at room temp 20-30 minutes before roasting.
Frequently Asked Questions
How long should I cook a stuffed pork loin at 375°F?
A 3-4 pound loin takes about 1 hour, but always check with a thermometer. The internal temperature should be 145°F before resting.
Can I cook this at 350°F instead?
Yes, you can cook the stuffed pork loin at 350°F — it will just take a little longer. Always go by thermometer, 145°F in the thickest part of the roast before resting, but it would roughly take 1 hr 15 min to 1 hr 30 min for a 3-4 lb pork loin.
Can I use pork tenderloin instead?
Yes, but it’s smaller and leaner, so reduce cook time and use less stuffing. Also, butterfly very carefully.
Do I need to sear it first?
Not required for this recipe, but searing adds color. Optional if you want deeper browning.
How do I keep the stuffing from falling out?
Tie tightly every couple of inches and don’t overfill the pork. Resting also helps the stuffing set.
How do I know when the pork is done?
When a meat thermometer reaches 145°F in the thickest part of the pork loin, you’ll know it’s done. Pull it out of the oven and let it rest for 10 minutes.
More Pork Loin & Tenderloin Recipes
- Cast Iron Roast Pork Loin
- Cajun Pork Tenderloin
- Pan Seared Pork Tenderloin
- Bacon Wrapped Pork Tenderloin
Stuffed Pork Loin
Ingredients
- 3 to 4 pound pork loin
- 2 tablespoons salted butter
- ½ cup yellow onion finely diced
- ¼ cup celery finely diced
- ½ cup green apple peeled and ¼” diced (about 1 small granny smith apple)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme leaves
- ⅔ cup chicken stock
- 3 slices thick bread cubed, I used brioche
- Additional kosher salt and pepper
Instructions
- In a skillet over medium heat melt the butter then add the onion and celery and cook for about 2 minutes until they just start to soften, then add the apples and cook for about 2 more minutes.
- Season with the salt, pepper and thyme then add the chicken stock and bring to a simmer. Add the bread and mix well. The mixture will be a little wet. Remove from the heat and let cool.
- Preheat the oven to 375 degrees F.
- Butterfly the pork loin: Use a very sharp, large knife. Place the pork loin on a cutting board, fat side down. Starting about 1 inch from the bottom, make a lengthwise/horizontal cut almost all the way through, stopping just before you slice completely through the meat. Open it up like a book. Continue cutting horizontally into the thicker side, unrolling the loin as you go, until it lies flat and even in thickness, like a large rectangle ready to fill and roll.
- Place the stuffing mixture onto the pork loin forming a thin layer. Roll the pork loin up and over the stuffing then secure with cooking twine either with a looped style or 12-15 inch length twine pieces cut and secured at both ends, in the center, and then in between. Season outside of the pork generously with salt and pepper.
- Place the pork loin in a 9”x13” roasting pan or baking dish with the seam side down. Cook for about 1 hour until the internal temperature is 145 degrees. Remove and cover loosely with foil and rest for 10 minutes before removing the twine and slicing.
Notes
- Use a sharp boning or chef’s knife for clean cuts when butterflying. Take your time.
- Don’t overstuff. A thin layer of stuffing rolls more easily and stays in place.
- Tie securely with kitchen twine, but not so tight that you squeeze out the stuffing.
- Place seam side down in the roasting pan to help keep the roll together.
- Check internal temperature in the thickest part of the meat, not in the stuffing.
- Target internal temperature is 145°F. Pork loin is a lean cut and will dry out if overcooked.
- Let the roast rest for 10 minutes after cooking. This step is critical for juicy, flavorful meat.
- The temperature will continue to rise slightly during resting.
- Use a sharp carving knife and wipe it between slices for neat presentation.
- Refrigerate leftovers wrapped tightly for up to 3 days. Reheat gently at 300°F or microwave on 50–60% power.
- Make ahead: Stuff and tie the pork, wrap tightly, and refrigerate. Remove 20–30 minutes before roasting.
- This pork loin pairs beautifully with roasted potatoes, mashed potatoes, sautéed green beans, or asparagus.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
