stuffed pork loin recipe
- The Best stuffed pork loin recipe
- Herb-Crusted Stuffed Pork Loin with Honey-Glazed Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Herb-Crusted Stuffed Pork Loin with Honey-Glazed Sauce Works
- ❓ Frequently Asked Questions About Herb-Crusted Stuffed Pork Loin with Honey-Glazed Sauce
The Best stuffed pork loin recipe
What I love most about this recipe is how it balances simplicity with depth—you don’t need a lot of fancy ingredients, but the flavors come together beautifully. The pork stays juicy inside, and the stuffing inside is packed with herbs, breadcrumbs, and sometimes even a little cheese for extra richness. It’s a dish that’s great for meal prep too, because the pork can be cooked ahead and reheated, and the stuffing stays fresh if you make it the day before. Plus, it’s not just delicious, it’s actually pretty good for you too. Lean pork is a great protein source, and the herbs and spices used in the stuffing add vitamins and antioxidants without overpowering the natural flavors of the meat. It’s the kind of recipe that makes you feel good about what you’re eating, and it always makes everyone feel good too.
Herb-Crusted Stuffed Pork Loin with Honey-Glazed Sauce
A flavorful and tender pork loin stuffed with a savory herb mixture and topped with a sweet honey-glazed sauce. Perfect for a festive or special occasion meal.
🥘Ingredients
- 2 lbs pork loin
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 cup breadcrumbs
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped onion
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh thyme
- 1/2 cup chopped fresh rosemary
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp butter
- 1 tsp garlic powder
- 1/2 tsp ground cinnamon
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Season the pork loin with salt, pepper, and garlic powder. Rub with olive oil and Dijon mustard. -
2
Prepare the stuffing: In a bowl, mix breadcrumbs, chopped celery, onion, parsley, thyme, rosemary, Parmesan cheese, and egg. -
3
Stuff the pork loin by placing the stuffing mixture inside the cavity, pressing gently to secure. -
4
Place the stuffed pork loin in an oven-safe baking dish. Pour honey, soy sauce, vinegar, Dijon mustard, butter, garlic powder, and cinnamon over the top. -
5
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes until the pork reaches an internal temperature of 145°F (63°C).
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Oven-safe baking dish
- Mixing spoon
- Measuring cups and spoons
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra tenderness, let the pork rest for 10 minutes after removing from the oven before slicing.
- Adjust the honey-to-soy sauce ratio for a sweeter or saltier glaze preference.
- Use fresh herbs for the best flavor. If substituting dried herbs, use half the amount and increase by 1-2 times the recommended amount.
Watch Video Of How Herb-Crusted Stuffed Pork Loin with Honey-Glazed Sauce Works
❓ Frequently Asked Questions About Herb-Crusted Stuffed Pork Loin with Honey-Glazed Sauce
1. What is the best way to prepare a stuffed pork loin for a delicious meal?
To prepare a stuffed pork loin, start by selecting a high-quality pork loin cut (about 1–2 inches thick). Trim excess fat, then season the cavity with salt, pepper, and herbs like rosemary or thyme. For stuffing, mix cooked quinoa, diced vegetables (such as bell peppers, onions, and mushrooms), breadcrumbs, and a binding agent like egg or breadcrumbs. Stuff the pork loin, secure with toothpicks, and bake at 375°F (190°C) for 45–60 minutes, basting occasionally until tender.
—
2. How long should I cook a stuffed pork loin, and what temperature should I use?
Cook stuffed pork loin at 375°F (190°C) for 45–60 minutes, depending on thickness. For medium-rare or well-done, adjust based on internal temperature:
– Medium-rare: 130–135°F (54–57°C)
– Medium: 140–145°F (60–63°C)
– Well-done: 150°F+ (65°C+)
Use a meat thermometer to check doneness, and let it rest for 10–15 minutes before slicing.
—
3. Can I use leftovers or pre-cooked pork for this recipe?
Yes, you can repurpose leftover cooked pork loin by shredding or dicing it finely. Mix it with additional stuffing ingredients like cooked rice, sautéed veggies, and herbs. For extra flavor, add a splash of broth or a glaze (e.g., honey-mustard or BBQ sauce). Adjust cooking time if using a pre-cooked cut—simmer or bake at a lower temperature (350°F/175°C) for 20–30 minutes.
—
4. What are some great stuffing combinations for pork loin that work well?
Here are some flavorful stuffing ideas:
– Classic Herb & Bread: Cooked breadcrumbs, diced celery, onions, garlic, Parmesan, and fresh rosemary/thyme.
– Vegetarian Option: Quinoa, roasted sweet potatoes, spinach, sun-dried tomatoes, and feta.
– Spiced & Savory: Panko breadcrumbs, diced zucchini, bell peppers, smoked paprika, and a touch of maple syrup.
– Meat-Lover’s: Shredded rotisserie chicken, cooked sausage, cranberries, and walnuts for crunch.
—
5. How do I prevent the stuffed pork loin from drying out during baking?
To keep stuffed pork loin moist:
– Baste frequently with pan juices or a simple glaze (e.g., brown butter + herbs).
– Use a lower oven temp (350°F/175°C) if the cut is thick to slow cooking and retain juices.
– Cover loosely with foil for the first 30 minutes, then uncover to crisp the skin.
– Add moisture by drizzling with broth or a mix of water and balsamic vinegar before baking.
– Let it rest before slicing to redistribute juices.
