Stuffed Pork Loin
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!
Makes 6 servings
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.
Farm Girl Tips
Pork loin is the correct cut here (not pork tenderloin).
Use a meat thermometer for perfect results—145°F is the sweet spot.
Make ahead: assemble and refrigerate (unbaked) for up to 2 days.
Nutrition
Serving: 1serving | Calories: 607kcal | Carbohydrates: 4g | Protein: 61g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 214mg | Sodium: 504mg | Potassium: 1017mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 1397IU | Vitamin C: 3mg | Calcium: 194mg | Iron: 2mg
