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A stuffed pork loin sliced open on a cutting board with the first slice laying down in front of the rest of the roast.

Stuffed Pork Loin

Anne Aslanides
This Stuffed Pork Loin is tender, juicy, and surprisingly simple to make! It’s seasoned with garlic and stuffed with spinach and feta for a Mediterranean-inspired Holiday or Sunday supper main dish everyone will love.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 359 kcal

Ingredients
  

  • 3 lb boneless pork loin
  • 12 oz frozen spinach
  • ½ cup feta cheese
  • 4 cloves garlic minced
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon olive oil

Instructions
 

  • Saute spinach with oil for 5-10 minutes to reduce moisture. Alternatively, microwave and squeeze out water.
  • Place pork loin top side up on the right end of a cutting board and slice about ½" above the bottom. Tug top of roast to the left, and slice again at the same point, further into the meat. Pull the roast to the left again and repeat this process until the entire pork loin is laying out as one half inch layer across the cutting board.
  • Season the inside portion that is facing up with salt, pepper, and minced garlic. Spread the spinach out and spinkle feta over the spinach.
  • Starting at the left, carefully roll the pork back to the right on top of itself. Secure with kitchen twine and season the outside with salt and pepper.
  • Transfer to a baking dish or slow cooker. Bake at 350 F for 60-70 minutes, or slow cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the middle of the roast is at least 145 F. Allow roast to rest for 10-15 minutes before slicing.

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Notes

Storage Directions
  • Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for 4-5 days.
  • Freezing: You can also freeze the cooked pork in a freezer-safe container for up to 3 months. Defrost the pork in the refrigerator overnight until thawed.
  • Reheating: The best way to reheat the pork is in an oven preheated to 350, as it keeps the meat tender and moist. If heating in the microwave, cook it on gentle heat in short intervals just until hot. 
Recipe Pro-Tips
  • Microwave the spinach. If desired for preference or convenience, you can also microwave the spinach until hot. Add it to a cheesecloth or fine mesh strainer to squeeze out the moisture.
  • Trim the pork. A good fat cap adds extra flavor and moisture to the stuffed pork roast, but you will want to trim off the silver skin before cutting the meat. If left on, it can get tough upon roasting.
  • Sear the pork if desired. For extra caramelized flavor and a great crust, sear the pork in a skillet over medium-high heat for 2-3 minutes per side or until browned before baking.
  • Keep the meat warm while it rests. Cover the pork with foil and a few dish towels or pot holders while it rests to retain heat.

Nutrition

Calories: 359kcalCarbohydrates: 4gProtein: 55gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 154mgSodium: 1.459mgPotassium: 1.065mgFiber: 2gSugar: 0.4gVitamin A: 6.703IUVitamin C: 4mgCalcium: 152mgIron: 2mg

Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.

Keyword Slow Cooker
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