Introduction

Italian Stuffed Pork Loin with Spinach and Cheese is a show-stopping main dish that combines tender, juicy pork with a rich and flavorful filling of spinach, cheese, garlic, and Italian herbs. This dish is elegant enough for special occasions yet approachable for a family dinner.

The pork loin is carefully butterflied and stuffed with a mixture of fresh spinach, creamy ricotta, Parmesan, and mozzarella, then rolled and roasted to perfection. The result is a tender, flavorful roast with a beautiful swirl of cheese and greens inside. Each slice reveals a visually stunning presentation and a delicious, savory bite that pairs perfectly with roasted vegetables, mashed potatoes, or a crisp salad.

Why I Love This Recipe

I love this recipe because it elevates a simple pork loin into a gourmet centerpiece. The stuffing adds flavor, moisture, and richness, preventing the pork from drying out during roasting. The combination of spinach and cheeses adds creaminess and a mild, fresh flavor, while Italian herbs tie the dish together beautifully.

It’s a recipe that feels fancy but is surprisingly easy to prepare, making it perfect for entertaining or a special weeknight dinner. The presentation is impressive, and the flavors are universally loved — tender pork with cheesy, herby stuffing is always a crowd-pleaser.

Why This is a Must-Try Dish

This dish is a must-try because it turns a standard roast into a restaurant-quality meal. The Italian-inspired stuffing makes every slice flavorful, while the pork loin remains juicy and tender.

Whether you’re hosting a holiday dinner, celebrating a special occasion, or simply want a comforting, delicious meal, this stuffed pork loin delivers on taste, presentation, and satisfaction. It’s elegant, hearty, and packed with flavor — a dish that will impress everyone at the table.

Preparation & Cooking Time

• Preparation Time: 25–30 minutes
• Cooking Time: 1 hour – 1 hour 15 minutes (depending on pork loin size)
• Resting Time: 10 minutes
• Total Time: 1 hour 35 minutes – 1 hour 55 minutes

Servings & Nutrition

• Servings: 6–8
• Calories per Serving: ~450
• Course: Main Course
• Cuisine: Italian / European

Ingredients

For the Pork Loin:

• 2–3 lb pork loin, butterflied
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 tsp garlic powder
• 1 tsp dried Italian herbs (or a mix of oregano, basil, thyme)

For the Stuffing:

• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced
• ½ tsp crushed red pepper flakes (optional)
• 1 tsp Italian seasoning
• Salt and black pepper, to taste

Optional for Serving:

• Fresh parsley, chopped
• Lemon wedges

Cooking Directions

Step-by-Step Preparation Method:

1. Preheat Oven
   • Preheat oven to 375°F (190°C).
2. Prepare the Pork Loin
   • Butterfly the pork loin by slicing it lengthwise, leaving about ½ inch uncut on one side, then open it like a book.
   • Use a meat mallet or rolling pin to gently pound to an even thickness (~½ inch).
   • Season both sides with salt, pepper, garlic powder, and Italian herbs.
3. Prepare the Stuffing
   • In a medium bowl, combine chopped spinach, ricotta, mozzarella, Parmesan, minced garlic, Italian seasoning, crushed red pepper (if using), and salt and pepper. Mix well.
4. Stuff the Pork Loin
   • Spread the spinach and cheese mixture evenly over the pork loin, leaving a small border along the edges.
5. Roll and Tie
   • Carefully roll the pork loin tightly from one end to the other.
   • Use kitchen twine to secure the roll at 1–2 inch intervals.
6. Sear the Pork Loin
   • Heat olive oil in a large oven-safe skillet or roasting pan over medium-high heat.
   • Sear the pork loin on all sides until golden brown, about 2–3 minutes per side.
7. Roast the Pork Loin
   • Transfer the skillet or roasting pan to the preheated oven.
   • Roast for 50–65 minutes, or until the internal temperature reaches 145°F (63°C).
8. Rest the Pork Loin
   • Remove from oven and cover loosely with foil. Let rest for 10 minutes before slicing.
9. Slice and Serve
   • Remove twine and slice into 1-inch thick rounds to reveal the spiral of spinach and cheese.
   • Garnish with fresh parsley and serve with lemon wedges if desired.

How to Serve

• Serve slices of stuffed pork loin with roasted vegetables, garlic mashed potatoes, or a simple salad.
• Drizzle pan juices over the top for extra flavor.
• Pair with a light red wine like Pinot Noir or Chianti for an Italian-inspired meal.

Recipe Tips

• Use a sharp knife to butterfly the pork loin evenly for easier rolling.
• Do not overstuff — leave a small border around edges to prevent cheese from spilling.
• Use kitchen twine to secure the roll for even cooking and a beautiful spiral presentation.
• Let the pork rest before slicing to retain juices.
• Sear the pork before roasting for a golden, flavorful exterior.

Variations

• Prosciutto-Wrapped: Wrap the stuffed pork loin in prosciutto for added flavor and saltiness.
• Sun-Dried Tomato & Basil: Add chopped sun-dried tomatoes and fresh basil to the stuffing.
• Mushroom & Spinach: Sauteed mushrooms with spinach and cheese make a hearty filling.
• Herb Butter Spread: Spread herb butter under the stuffing for extra richness.
• Cheese Variations: Use fontina, provolone, or goat cheese for different flavors.

Freezing & Storage

• Refrigeration: Store cooked pork slices in an airtight container for up to 3 days.
• Freezing: Freeze cooked pork slices individually wrapped in foil for up to 2 months. Thaw overnight in the fridge and reheat gently.
• Uncooked: Freeze stuffed, rolled pork loin (before roasting) in airtight freezer-safe wrap for up to 2 months. Thaw in the fridge overnight before baking.

Special Equipment Needed

• Sharp knife and cutting board
• Meat mallet or rolling pin
• Kitchen twine
• Oven-safe skillet or roasting pan
• Mixing bowls
• Tongs or spatula

FAQ

Q1: Can I use a bone-in pork loin?
Yes, but adjust cooking time accordingly and ensure internal temperature reaches 145°F.

Q2: Can I make this ahead of time?
Yes, you can prepare and stuff the pork loin a few hours ahead or even the day before, keeping it refrigerated until roasting.

Q3: Can I substitute other greens for spinach?
Yes, kale or Swiss chard works well, just sauté lightly before using.

Q4: How do I prevent the cheese from leaking?
Leave a small border around edges and tie tightly with kitchen twine.

Q5: Can I add a sauce?
Yes, a light cream sauce, mushroom sauce, or marinara pairs beautifully.

Conclusion

Italian Stuffed Pork Loin with Spinach and Cheese is a stunning, flavorful centerpiece for any meal. Juicy pork, creamy cheese, and vibrant spinach create a perfect harmony of taste and texture. Elegant enough for holidays or dinner parties, yet easy enough for weeknight dinners, this dish is both impressive and comforting. Every slice reveals a spiral of cheesy, herby goodness, making it a must-try for pork lovers and anyone seeking a delicious, hearty, and visually stunning main course.