Recipe

Garlic Herb Stuffed Pork Loin

Crisp-edged roast pork loin stuffed with spinach, provolone, and herbs, served with a quick pan sauce that tastes like you tried way harder than you did.

By Matt Campbell

•

4.8

A sliced stuffed pork loin on a wooden cutting board, showing a spiral of spinach and melted provolone, with pan juices pooled nearby in a warm home kitchen

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Stuffed pork loin is one of my favorite kitchen magic tricks. It looks fancy, it slices like a dream, and it makes everyone think you had a plan all along. The reality is you are basically rolling up good stuff inside pork, tying it up, and letting the oven do the heavy lifting.

This version leans into what I actually want at dinner: garlic, herbs, melty cheese, and a little brightness from lemon in the filling and a quick pan sauce at the end. The edges get crisp, the center stays juicy, and you get that satisfying swirl in every slice.

All ingredients for stuffed pork loin arranged on a clean kitchen counter, including pork loin, baby spinach, provolone slices, garlic, lemon, herbs, and small bowls of salt and pepper

Do not stress if you have never butterflied meat before. I will walk you through it, and even if your roll is a little lopsided, it is still going to taste great. That is kind of the point.

Why It Works

Juicy, not dry: We sear first for flavor, then roast gently, and pull the pork at the right temperature.
Filling that stays put: A thin, even layer of spinach and cheese plus tight rolling and tying gives you clean slices.
Big flavor with pantry basics: Garlic, herbs, lemon, and Dijon do a lot of work without requiring a specialty store run.
Pan sauce in minutes: A splash of broth and a little butter turns the browned bits into something you want to drag bread through.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.

Reheat (best way): Place slices in a baking dish with a splash of broth or water, cover with foil, and warm at 325°F until hot, about 10 to 15 minutes. This keeps the pork from drying out.

Microwave (still fine): Use medium power and short bursts. Add a tiny splash of broth and cover.

Freeze: Wrap individual slices tightly and freeze up to 2 months. Thaw overnight in the fridge before reheating.

Sliced leftover stuffed pork loin packed in a glass meal prep container with a little pan sauce, sitting on a kitchen counter under soft light

Common Questions

Is pork loin the same as pork tenderloin?

No. Pork loin is larger and roasts well. Pork tenderloin is smaller and cooks faster. This recipe is for a pork loin, about 2.5 to 3 pounds.

What temperature should I cook stuffed pork loin to?

Aim for 145°F in the thickest part of the meat (not the filling), then rest for 10 minutes. The temperature will climb a bit as it rests.

How long does a stuffed pork loin take to cook?

It depends a lot on thickness and how tightly it is rolled. Start checking at 35 minutes, but it can take 45 to 75 minutes. The thermometer is the boss here.

How do I keep the filling from leaking out?

Three things help: keep the filling in a thin, even layer, leave a 1-inch border around the edges, and tie the roast with kitchen twine every 1.5 inches or so.

Can I prep this ahead?

Yes. You can butterfly, fill, roll, and tie the pork up to 1 day ahead. Store it covered in the fridge (keep it at or below 40°F). Let it sit at room temp for 20 to 30 minutes before cooking, but do not leave it out longer than that.

What if I do not have kitchen twine?

You can use toothpicks to secure the seam, but twine works best for an even shape. If you can grab one thing at the store, make it twine.

Can I use different fillings?

Absolutely. Swap the provolone for mozzarella or fontina, add roasted red peppers, or use sautéed mushrooms. Just keep the filling relatively dry so it does not steam the pork from the inside.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board
Sharp chef’s knife
Meat mallet or rolling pin (optional, for evening thickness)
Kitchen twine
Large oven-safe skillet or roasting pan
Instant-read thermometer
Small whisk or spoon for the pan sauce

I love recipes that look like a whole production but are secretly just good timing and a little confidence. Stuffed pork loin is that for me. The first time I made it, my “butterfly” was more like “vaguely opened book,” and I still served it like I meant to do that. Everyone cleaned their plates. That is when I learned the truth: if you season boldly, tie it up, and pull it at the right temp, the kitchen chaos becomes dinner magic.

Garlic Herb Stuffed Pork Loin

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 55 minutes

Total Time 1 hour 30 minutes

Servings 8

Ingredients

For the pork

1 boneless pork loin roast (2.5 to 3 lb)
2 tsp kosher salt, plus more as needed
1 tsp black pepper
2 tsp garlic powder
1 tsp smoked paprika (optional, but great)
1 tbsp olive oil (for searing)

For the filling

1 tbsp olive oil
3 cloves garlic, minced
4 oz baby spinach (about 4 packed cups)
1 tsp lemon zest
1 tbsp lemon juice
1 tsp dried Italian seasoning (or 1 tbsp chopped fresh parsley)
6 to 8 slices provolone (or 1.5 cups shredded mozzarella/fontina)

Quick pan sauce (optional but recommended)

1/2 cup chicken broth
1 tsp Dijon mustard
1 tsp apple cider vinegar or lemon juice
1 tbsp butter
Salt and pepper, to taste

A butterflied pork loin opened flat on a cutting board with a chef’s knife nearby, ready for seasoning in a bright home kitchen

Instructions

Heat the oven: Set oven to 375°F. Pat the pork loin dry with paper towels.
Butterfly the pork: Place the pork so a long side faces you. Using a sharp knife, slice lengthwise down the center, stopping about 1/2 inch from cutting all the way through. Open it like a book. If it is still thick, make a second shallow cut on each side and open it wider. Optional: cover with plastic wrap and gently pound to an even thickness (about 3/4 inch to 1 inch).
Season the inside: Sprinkle the inside with about 1/2 tsp salt, a few grinds of pepper, and half the garlic powder.
Cook the filling: In a skillet over medium heat, warm 1 tbsp olive oil. Add garlic and cook 30 seconds until fragrant. Add spinach and cook until just wilted, 1 to 2 minutes. Turn off heat and stir in lemon zest, lemon juice, and Italian seasoning. Let cool for 5 minutes so it does not melt the cheese instantly.
Stuff and roll: Lay provolone over the pork, leaving a 1-inch border. Spread spinach mixture evenly over the cheese. Starting from a long side, roll tightly into a log. Place seam-side down.
Tie it up: Use kitchen twine to tie the roast every 1.5 inches. Snip excess twine. Season the outside with remaining salt (use what you need), pepper, remaining garlic powder, and paprika.
Sear for crisp edges: Heat an oven-safe skillet over medium-high heat. Add 1 tbsp olive oil. Sear the pork 2 to 4 minutes per side until browned, including the ends if you can manage it safely.
Roast: Transfer skillet to the oven (or move pork to a roasting pan). Roast until the thickest part of the pork reads 145°F, about 35 to 75 minutes depending on thickness. Start checking at 35 minutes. Insert the thermometer into the center of the meat portion (avoid the filling and any twine channels). If the top is browning fast, loosely tent with foil.
Rest: Move pork to a cutting board and rest 10 minutes. You will get juicier slices if you give it the time.
Make the quick pan sauce (optional): While the pork rests, place the skillet on the stove over medium heat. Careful, the handle will be extremely hot. Add broth and scrape up the browned bits. Stir in Dijon and vinegar (use lemon here only if you want extra brightness). Simmer 2 to 3 minutes, then whisk in butter. Taste and adjust salt and pepper.
Slice and serve: Remove twine. Slice into 1/2-inch rounds with a sharp knife. For extra-clean spirals, wipe the knife between slices. Spoon sauce over the top.