Stuffed Pork Roast Cooking Time

Stuffed Pork Loin Roast – Juicy, tender, and scrumptiously flavorful pork loin stuffed with aromatic herbs and spices and cooked to golden brown roast perfection. Smelling the delicious aroma of this dish alone gives you a mouthwatering sensation your taste buds will surely crave!

Stuffed Pork Loin Roast on a Chopping Board

One of my favorite parts of pork is the loin because it's lean which means that it's high in protein. It also has just the right amount of fat so it's easy to cut and it doesn't easily dry out when I cook it. The best part about it is that you can easily marinate it done to its core.

Most of us think of pork as unhealthy meat because of its fatty content, it's true. But can't a working girl indulge herself every once in a while?

Don't worry, I'll share my secrets for this quick and easy pork recipe so you can impress your family too.😉

Preparing the Pork Loin

Have you ever wanted to add more flavor to your meat cuts through the stuffing to make it tastier?

Well, I have, and let me tell you this, there's an easy way to do so just by making the right cuts. The best cut for stuffed pork loin is the BUTTERFLY CUT which involves thinly slicing the meat.

To butterfly the meat properly….

Cut Off the Fat Cap: We need to cut off the fat cap and remove that chewy thin skin. This will help you have an easier time cutting the lean part of the meat. You don't need to cut off all the fat, but just the ones outside the actual meat.
Lengthwise Cut: From the outside of the meat, cut the meat lengthwise but not all the way through. Leave about half an inch and cut the meat sideways from where your knife is.
Evenly Cut: Roll out the pork loin as you cut to make an even sheet of meat. REMEMBER that we want the thickness of the meat to be as even as possible so that it cooks evenly.

Mushroom Bacon Pork Stuffing

You can essentially stuff your pork loin with your own mix of flavors such as veggies, meats, herbs, and spices. What I recommend is a mix of earthy and spicy tones to give you a hearty rolled stuffed pork loin.

Here's everything you'll need for this best pork stuffing!

Pork Loin Seasoning

Boneless Pork Loin
Salt and Pepper
Creole Seasoning (you can make one at home with this RECIPE HERE)

Stuffing Ingredients

Olive Oil
Chopped Bacon
Thinly Sliced Brown Mushroom
Diced Onion (here's a guide on proper onion cuts)
Minced Garlic (this easy tutorial should help you with easy garlic mincing)
Creole Seasoning or Italian seasoning (check the homemade recipe HERE)
Chopped Thyme
Bread Crumbs
Chopped Parsley for Garnish

Stuffing Alternatives

What I like about this recipe is that you can replace some of the stuffing ingredients with other items. The good part about this is that the flavors infuse into the meat as it roasts.

Here are some alternative ideas for stuffed pork:

Cream cheese mixed with herbs is a great alternative if you want a creamier filling.
Herbs such as basil, sage, and rosemary are great aromatics for pork roulade especially when roasting.
Cranberry and apples provide a sweet fruity taste perfect for tender pork meat.
A layer of Creamed Spinach also serves as a great stuffing alternative for a creamier dish.
Pineapples are one of the best stuffing for meats like this because the juices naturally tenderize the meat. Plus, it makes the whole dish sweet!

How Long to Cook Stuffed Pork Roast Per Pound?

As a rule of thumb, pork roulade should perfectly cook for 20 minutes per pound on 375 F. This may vary depending on how thick the meat is and what stuffing you prefer. I suggest refraining from turning it too much as it can untangle the twine and can leave unevenly cooked spots.

Pull out the meat once the internal temperature reaches 140 to 145 F. DON'T CUT it just yet!

REMEMBER: The temperature will continue to rise a few minutes after you take it out of the heat. Let it rest for about 10 minutes so that the juices have enough time to settle back to the meat.

Storage and Make-Ahead Instructions

Refrigerating. Let the meat cool down to room temperature before placing it in an airtight container before refrigerating. This method will give your dish about 3-4 days of shelf life.

Freezing. If you plan to freeze it, wrap the rolled pork loin in a cling wrap. Wrap it again in foil to avoid freezer burns. This will give your dish about 3 months of shelf life. When you plan to serve this baby up, thaw the meat down until it's soft before roasting. Any leftover can be stored the same way.

Reheating. Reheating this isn't really a problem because all you have to do is put it in the oven for 350 F for 30 minutes. I make sure to include a shot of water in the oven to avoid drying out the meat.

Serving Suggestions

There are a lot of dishes you can pair with your pork roulade because it's so meaty and tender. Although the dish itself is already flavorful, adding a side dish gives the whole meal a multidimensional feeling.

Here are my top picks for the perfect ways to serve this roast.

Give this dish a creamier accent with a side of Cheesy Grits.
Refresh your palate with a good serving of Nicoise Salad for a more colorful plate.
Make a beautiful and appetizing plate with these easy Duchess Potatoes as a side dish.
This creamy and hearty Scalloped Potatoes dish also makes a great side for dinner.

More Pork Recipes You'll Love

Pulled Pork Recipe
Herb Crusted Pork Loin Roast
Pork Tenderloin Roast
Pernil (Puerto Rican Pork Roast)

How to Make Stuffed Pork Loin

Preparing the Stuffing

Bacon and mushroom stuffing

Prep and Saute: Preheat the oven to 400 degrees F / 200 degrees C. In a large skillet over medium heat, sauté bacon until brown and crisp, this may take about 6 -7 minutes. If the bacon fat is more than 2 tablespoons, reserve bacon for later use.

Add mushrooms: Add mushrooms, salt, and pepper to taste; cook until the mushrooms are soft, about 4-5 minutes more minutes. Remove and set aside.

onions and mushroom and bacon stuffing

Add Seasoning: In the same skillet add 2 tablespoon olive oil, onions, garlic, Creole seasoning, thyme, and sauté for 4-5 minutes or until onions are tender.

Return the mushroom and bacon into the onion mixture: Cook for about 2 minutes. Remove from heat. Mix in breadcrumbs and parsley. Stir to combine. Let it cool and set aside.

How to Butterfly a Pork Loin

how to butterfly pork loin for stuffing

Rinse the pork and pat dry with paper towels. Lay the pork loin on a large cutting board with fat side up. With a sharp knife parallel to the cutting board, make a 1-inch-deep incision down the length of each side; avoid cutting the meat all the way through. Open the meat like a book so the pork loin lies flat.

Stuffed Pork Loin Roll

Cover the pork with plastic wrap or parchment baking paper and then pound with a rolling pin or a meat tenderizer to flatten the pork. Season with salt, pepper, and Creole or Italian seasoning.

Spread the mushroom mixture over the pork loin. Then roll the pork like a jelly roll, starting with a long side; tie several times with kitchen string, or use toothpicks to seal the pork to secure the filling. Season the outer layer with salt and pepper.

Cooking the Stuffed Pork

Roasting stuffed pork loin

Heat remaining oil in a large skillet or cast iron over high heat. The skillet should be large enough to fit the pork. Add pork and brown the pork. Use tongs to move the pork around. Give it at least 2 minutes per side, so it browns up nicely. It will take about 6-8 minutes.

Transfer pork to a roasting pan, season vegetables with salt and pepper, or Creole seasoning (I use potatoes, carrots, and brussels sprouts). Place vegetables around the pork loin.

Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 150 degrees F (about 60 -70 minutes). Let it rest for 5-10 minutes, then transfer to a cutting board. Remove the kitchen string and slice. Place on a platter, together with vegetables, garnish with parsley, serve and enjoy!

Prep: 25 mins

Cook: 1 hr

Total: 1 hr 25 mins

American

Mushroom Bacon Stuffing

▢ 2 slice bacon, chopped
▢ 8 ounce (224 g) brown mushrooms, thinly sliced
▢ salt and pepper to taste
▢ 2 tablespoon (28 ml) olive oil
▢ 1 medium onion, diced
▢ 1 tablespoon (8 g) minced garlic
▢ 2-3 teaspoon (8- 12 g) Creole seasoning
▢ 2 teaspoon (4 g) finely chopped thyme
▢ ½ cup (54 g) breadcrumbs
▢ 3 tablespoon (12 g) fresh parsley, chopped (plus more for garnish)

Pork Loin

▢ 1 (3-4 pound or 1.3- 1.8 kg) boneless pork loin
▢ Salt
▢ 1 teaspoon (2 g) freshly ground black pepper
▢ 2 teaspoon (8 g) Creole seasoning, or Italian seasoning
▢ salt and pepper to taste (for the outer layer)

Vegetables (optional)

▢ potatoes
▢ carrots
▢ Brussels sprouts

Preheat the oven to 400℉/200℃.

Mushroom Bacon Stuffing

In a large skillet over medium heat, sauté bacon until brown and crisp, this may take about 6-7 minutes. If the bacon fat is more than 2 tablespoons, reserve the extra for later use.
Add mushrooms, salt, and pepper to taste; cook until the mushrooms are soft, about 4-5 minutes more minutes. Remove and set aside. In the same skillet, add 2 tablespoon olive oil, onions, garlic, Creole seasoning, thyme, and sauté for 4-5 minutes or until onions are tender.
Return the mushroom and bacon to the onion mixture, and cook for about 2 minutes. Remove from heat. Mix in breadcrumbs and parsley. Stir to combine. Let it cool and set aside.

How to Butterfly a Pork Loin

Rinse the pork and pat dry with paper towels. Lay the pork loin on a large cutting board with fat side up.
With a sharp knife parallel to the cutting board, make a 1-inch-deep incision down the length of each side; avoid cutting the meat all the way through. Open the meat like a book so the pork loin lies flat.
Cover the pork with plastic wrap or parchment baking paper and then pound with a rolling pin or a meat tenderizer to flatten the pork. Season with salt, pepper, and Creole or Italian seasoning.

Assembly and Cooking

Spread the mushroom mixture over the pork loin. Then roll the pork like a jelly roll, starting with a long side; tie several times with kitchen string, or use toothpicks to seal the pork to secure the filling. Season the outer layer with salt and pepper.
Heat remaining oil in a large skillet or cast iron over high heat. The skillet should be large enough to fit the pork. Add pork and brown the pork. Use tongs to move the pork around. Give it at least 2 minutes per side, so it browns up nicely. It will take about 6-8 minutes.
Transfer pork to a roasting pan, season vegetables with salt and pepper, or Creole seasoning (I use potatoes, carrots, and Brussels sprouts). Place vegetables around the pork loin.
Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 150℉/65℃ (about 60-70 minutes).
Let it rest for 5-10 minutes, then transfer to a cutting board. Remove the kitchen twine and slice. Place on a platter, together with vegetables, garnish with parsley, serve, and enjoy!

You can essentially stuff your pork loin with your own mix of flavors such as veggies, meats, herbs, and spices. See the STUFFING ALTERNATIVES part above.
The temperature will continue to rise a few minutes after you take it out of the heat. Let it rest for about 5-10 minutes so that the juices have enough time to settle back to the meat.
Leftovers can be stored in the fridge for 3-4 days or frozen for about 3 months.
Reheat any leftovers at 350 F for 30 minutes. I make sure to include a shot of water in the oven to avoid drying out the meat.
Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used in the recipe.

Course: Main

Cuisine: American

Keyword: pork loin, roast, Stuffed Pork Loin Roast

Nutrition Facts

Stuffed Pork Loin Roast

Amount Per Serving (226 grams or 1/2 pound)

Calories 391 Calories from Fat 117

% Daily Value*

Fat 13g 20%

Saturated Fat 4g 25%

Trans Fat 1g

Cholesterol 148mg 49%

Sodium 229mg 10%

Potassium 1097mg 31%

Carbohydrates 11g 4%

Fiber 1g 4%

Sugar 2g 2%

Protein 54g 108%

Vitamin A 321IU 6%

Vitamin C 2mg 2%

Calcium 42mg 4%

Iron 2mg 11%

* Percent Daily Values are based on a 2000 calorie diet.