Stuffed Pork Loin is juicy, cheesy, and packed with bacon and spinach. An impressive yet easy dinner that feels gourmet but is totally do-able at home!
If you want a meal that makes you look like a total rockstar in the kitchen (without the stress of going full on Gordon Ramsay), this Stuffed Pork Loin is the ticket. Juicy pork wrapped around a creamy, cheesy filling with bacon and spinach? Yes, please. It’s the kind of dish that gets oohs, aahs, and maybe even a standing ovation at the dinner table.
Why You'll Love This Recipe
- It looks restaurant-worthy – but you made it in your own kitchen. Cue the applause.
- Flavor in every bite – bacon, cream cheese, cheddar, and spinach melt into the pork for a rich, savory filling.
- Feeds a crowd – one loin comfortably serves six hungry eaters.
- Juicy every time – as long as you use that trusty meat thermometer (seriously, it’s your best kitchen sidekick).
Try pairing this with cranberry rice pilaf for a holiday dinner!
Farm Girl Tip: Pork is perfectly cooked at 145°F. That’s the magic number for juicy, flavorful slices so grab your digital meat thermometer and let's go!
🛒 Ingredients You’ll Need (and Why They Work So Well)
- pork loin – This cut of pork is wide and sturdy, which makes it perfect for butterflying, stuffing, and rolling. Unlike tenderloin (which is too small and delicate), loin holds its shape and slices beautifully.
- bacon – Bacon adds a smoky, savory punch of flavor and a little crunch to contrast the creamy filling. It also brings some much-loved richness that balances the lean pork. Plus, it's bacon so....
- cream cheese – This serves as the “glue” of the filling. Cream cheese keeps everything together, adds creaminess, and ensures the filling doesn’t dry out during baking.
- baby spinach – We're adding this for a pop of green! Spinach sneaks in nutrients, adds color to the slices, and balances the richness of the cheese and bacon with a lighter, fresh note.
- cheddar cheese – Cheddar melts into the filling for a gooey, cheesy middle. Sharp cheddar especially brings tangy, bold flavor that stands up to the pork.
- green onions – Mild onion flavor without being overpowering. They brighten up the filling and add a subtle crunch.
- spices - garlic powder, onion powder and paprika and to the depth of flavor and make this stuffed pork loin perfectly savory.
The recipe card below has all the specific measurements and ingredients you'll need.
📋 Substitutions and Swaps
- Bacon - turkey bacon works too but to me there's nothing like the real deal. You could also used sliced prosciutto.
- Cheddar - smoked gouda, mozzarella, or Monterey Jack.
- Green onions - caramelized onions or chopped artichokes.
- Paprika - add cayenne for heat.
Pork Loin vs. Pork Tenderloin: What’s the Difference?
This is a common mix-up in the meat aisle!
- Pork loin is a wider, thicker cut from the pig’s back. It can come bone-in or boneless, often with a fat cap. It’s ideal for stuffing because it holds its shape well and slices beautifully.
- Pork tenderloin is smaller, narrower, and more tender, but it cooks much faster and isn’t great for stuffing.
So if you’re making this recipe—pork loin is the one you want. Also see this herb rubbed pork loin recipe.
🥣 How to Make Stuffed Pork Loin
Before you get started, preheat your oven to 375°F and line a baking sheet with parchment paper.
- Step 1: Butterfly the pork loin: slice it horizontally through the middle without cutting all the way through. Open it like a book.
Pound it out: cover with plastic wrap and pound until even, about ½–¾ inch thick.
- Step 2: Mix the filling: cream cheese, bacon, spinach, cheddar, and green onions in a bowl.
- Step 3: Spread the filling over the pork, leaving a 1-inch border. (I got a little carried away and overspread. Don't be like me 😉)
- Step 4: Roll it up: Starting on the long side, roll the pork loin up like a jelly roll. Keep it snug, but not so tight that the filling bursts out.
- Step 5: Season the outside with garlic powder, onion powder, paprika, salt, and pepper.
- Step 6: Bake for 50–60 minutes, or until the thickest part reads 145°F.
Rest for 10 minutes before slicing so the juices stay where they belong—in the meat, not on your cutting board.
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If you like hearty pork dinners, don’t miss my Honey-Glazed Pork Tenderloin with Apples. It’s sweet, savory, and perfect for cozy fall nights.
📖 Variations
- Italian-style: add sun-dried tomatoes and swap the cheddar for mozzarella + Parmesan cheese if you'd like Italian vibes.
- Southwest flair: pepper jack, roasted red peppers, and a sprinkle of taco seasoning would turn this into a totally different, but equally delicious dinner recipe.
- Low-carb/keto-friendly: the recipe is already a solid choice, but swap in reduced-fat cheese if you’d like.
Tips for success
Let the pork chops sit at room temp for 15-20 minutes before cooking. Cold pork = uneven cooking.
Let the pork chops rest before serving —it’s not optional, it’s science.
Make-Ahead, Storage & Freezer Tips
- To store: keep leftovers in an airtight container in the fridge for up to 4 days.
- To freeze: wrap tightly (plastic wrap + foil + freezer bag). Keeps 4 months, 6 if vacuum sealed.
- To reheat: bake at 275°F until the center reads 145°F (10–15 minutes).
- To make ahead: prep it (stuff, roll, season), then refrigerate unbaked for up to 2 days. Bring to room temp before baking.
🍽 What to Serve with Stuffed Pork Loin
Pair this beauty with sides that are just as comforting:
- Sautéed mushrooms – earthy and simple.
- Roasted Parmesan potatoes – crispy and golden.
- Instant Pot Mashed Potatoes - These are perfectly creamy for sopping up juices.
- Twice baked potatoes - you'll never go wrong with these!
This stuffed pork loin is perfect as a holiday meal or a cozy Sunday supper.
FAQ
Nope! This recipe keeps it simple—straight into the oven.
Yes! Assemble and refrigerate for up to 2 days before baking. Just know it may need a few extra minutes in the oven if it’s cold.
The cream cheese may get slightly grainy, but the flavor will still be delicious. Thaw overnight in the fridge before reheating.
Did you make this stuffed pork loin? Tell me about it in the comments below - I’d love to hear how they turned out! ⭐ It not only helps others but totally makes my day. 😊🍽️
Related
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Pairing
These are my favorite dishes to serve with stuffed pork loin:
Recipe
Stuffed Pork Loin
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I'll email it to you, so you can come back to it later!
Ingredients
- 3-4 pound pork loin (not tenderloin)
- 6 strips bacon cooked and crumbled
- 8 ounces cream cheese softened
- 1 cup baby spinach
- 1 cup cheddar cheese grated
- 3 green onions sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- Butterfly the pork loin: slice horizontally through the center without cutting all the way through. Open it like a book.
- Cover with plastic wrap and pound to an even thickness (½–¾ inch).
- In a bowl, mix cream cheese, bacon, spinach, cheddar, and green onions.
- Spread filling evenly over the pork, leaving a 1-inch border.
- Roll tightly, seam-side down. Tie with butcher’s twine if needed.
- Season outside with garlic powder, onion powder, paprika, salt, and pepper.
- Bake 50–60 minutes, or until a meat thermometer reads 145°F.
- Rest 10 minutes before slicing for juicy, tender results.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
