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Stuffed Pork Loin is the kind of impressive, special-occasion main that looks like it came from a restaurant but is easier than you would think. I make this for holidays and Sunday dinners, and the girls always ooh and aah when I slice into the pinwheel of bacon, herbs, and cream cheese filling. Finished with a silky white wine cream sauce, it is right at home next to our other pork dinners.
This stuffed pork loin is rolled with a savory bacon and cream cheese filling, then roasted and topped with a creamy pan sauce.
Stuffed Pork Loin Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 1 hour 35 minutes
- ⏳ Total Time: 1 hour 50 minutes
- 🍽️ Serving: 9 servings
- ⚡ Calories: 572kcal
- 🌶️ Flavor Profile: Savory and herby with bacon, cream cheese, and a white wine cream sauce
- ✋ Difficulty: Intermediate, a special-occasion main worth the effort
Quick Answer
To make Stuffed Pork Loin, butterfly and pound a pork loin, then season it. Spread a filling of cream cheese, bacon, herbs, and parmesan over the inside, roll it into a log, and tie it with twine. Sear the pork, then roast it to 145 degrees. Make a creamy white wine pan sauce from the drippings, slice, and serve.
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Why This Recipe Works
Click to see the technique science
- Butterflying makes a perfect pinwheel. Pounding the pork thin lets you spread the filling evenly and roll a beautiful spiral in every slice.
- Bacon fat seasons everything. Sauteing the aromatics and searing the pork in reserved bacon fat builds deep, savory flavor throughout.
- Cream cheese holds the filling together. It binds the bacon, herbs, and parmesan into a creamy filling that stays put when you slice.
- Searing then roasting locks in juices. A quick sear creates a golden crust, and roasting to 145 degrees keeps the pork tender and juicy.
- A pan sauce wastes nothing. Building the white wine cream sauce from the drippings turns the browned bits into a rich, restaurant-worthy finish.
Why You’ll Love This Recipe
- It is a showstopping main that looks fancy but uses simple ingredients.
- The bacon, herb, and cream cheese filling makes every slice a pinwheel of flavor.
- It is perfect for holidays and Sunday dinners alongside our slow cooker steak bites.
Key Ingredients
Here is what you need for this impressive Stuffed Pork Loin with cream sauce.
- Pork Loin: Butterflied and pounded thin so it rolls up around the filling. Be sure to use a loin, not a tenderloin.
- Cream Cheese: The base of the filling. It keeps everything creamy and holds it together as you slice.
- Bacon: Adds smoky, savory flavor to the filling, and the rendered fat seasons the pork and the sauce.
- Fresh Herbs and Parmesan: Basil, parsley, thyme, and parmesan give the filling bright, savory depth.
- White Wine, Cream, and Broth: The base of the silky pan sauce that finishes the dish.
See recipe card for exact quantities.
Variations and Substitutions
This Stuffed Pork Loin is easy to make your own.
- Add spinach: Layer fresh spinach over the cream cheese for a spinach and bacon filling.
- Switch the cheese: Use gruyere, gouda, or mozzarella in place of some parmesan.
- Make it gluten-free: Thicken the sauce with cornstarch instead of flour.
- Skip the wine: Use extra chicken broth in the sauce if you prefer to cook without wine.
- Use pork tenderloin: Scale the filling down and roast two smaller tenderloins for a quicker version.
How to Make Stuffed Pork Loin
- Season the pork. Butterfly and pound the pork loin until even, then brush with olive oil and rub with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Make the filling. Cook the bacon, saute the shallot and garlic in the bacon fat, then pulse them with the bacon, basil, parsley, thyme, and parmesan and stir into the softened cream cheese.
- Spread the filling. Flip the pork seasoned-side down and spread the cream cheese filling over the cut side, stopping short of the edges.
- Roll and tie. Roll the pork tightly into a log and secure it with water-soaked kitchen twine, pushing any filling back in.
- Sear and roast. Sear the pork in the reserved bacon fat until golden on all sides, then roast at 375 degrees for about 1 hour, or until it reaches 145 degrees. Rest it under foil.
- Make the sauce. Whisk flour into the pan drippings, add white wine, then slowly stream in cream and broth and simmer until thickened. Slice the pork and drizzle with the sauce.
Recipe Tips & Tricks
- Use a meat thermometer, pull the pork at 145 degrees so the stuffed pork loin stays juicy, not dry.
- Soak the twine in water so it does not scorch in the oven.
- Pound the pork evenly so it rolls into a tidy spiral and cooks at the same rate.
- Do not overfill, leave a border so the filling does not all squeeze out as you roll.
- Rest before slicing, 15 minutes under foil lets the juices redistribute for clean slices.
- Stream the cream in slowly while whisking so the pan sauce stays smooth and lump-free.
Serving Ideas and Suggestions
Slice this Stuffed Pork Loin into thick pinwheels and drizzle each one with the creamy white wine sauce. It is a stunning holiday or Sunday dinner main next to mashed potatoes and a green vegetable.
Round out the plate with simple sides so the pork is the star. It pairs beautifully with roasted vegetables, a crisp salad, and our buttered egg noodles to soak up the sauce.
Serving a crowd for the holidays? Make this stuffed pork loin the centerpiece and add our marry me chicken for guests who prefer poultry.
Stuffed Pork Loin FAQs
Use a pork loin, not a pork tenderloin, for Stuffed Pork Loin. A loin is wider and thicker, so it butterflies and rolls into a beautiful pinwheel around the filling.
Cook Stuffed Pork Loin to an internal temperature of 145 degrees, then let it rest. This keeps the pork juicy and tender rather than dry.
Yes, you can assemble and tie the Stuffed Pork Loin a day ahead and keep it covered in the fridge. Sear and roast it just before serving, and make the pan sauce fresh.
Spread the filling almost to the edges, roll the Stuffed Pork Loin tightly, and tie it with water-soaked twine. A little filling may seep out, which is normal, just push it back in.
A creamy white wine pan sauce made from the drippings is classic with Stuffed Pork Loin. You can also serve it with a simple gravy or a drizzle of the bacon-flavored juices.
Store Stuffed Pork Loin in an airtight container in the fridge for up to 3 days. Reheat slices gently in a covered dish with a little sauce or broth so the pork stays moist.
Looking for more cozy dinner ideas? Try our crispy Ritz cracker pork chops next.
Stuffed Pork Loin
Ingredients
- 3 ½ pound pork loin
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Filling:
- 12 slices bacon
- 1 shallot thinly sliced
- 6 garlic cloves thinly sliced
- ½ cup fresh basil leaves
- ¼ cup fresh parsley leaves
- 1 tablespoon fresh thyme leaves
- 1 tablespoon grated parmesan
- 8 ounces cream cheese
Cream Sauce:
- Reserved bacon fat
- 3 tablespoons all-purpose flour
- 2 tablespoons dry white wine
- Pinch of pepper
- 1 cup heavy cream
- ½ cup chicken broth
Instructions
- Preheat the oven to 275°F. Heat a 12” cast iron or heavy bottom skillet over medium-low heat.
- Add the bacon for the filling to the skillet and cook until crispy. Remove the bacon and place it onto a paper towel-lined plate to absorb excess grease. Roughly chop the bacon and set it aside. Reserve the bacon fat in the pan for later.12 slices bacon
- Butterfly the pork tenderloin. Use a knife and make a cut ½ way up from the bottom of the pork. Carefully slice horizontally until the knife is ½” from the end.3 ½ pound pork loin
- Unfold the pork like a book, cover it with plastic wrap, and using a meat tenderizer, pound it out until it is ½” thick. Discard the plastic wrap.
- Flip the pork over and brush with olive oil, then sprinkle with the salt, pepper, garlic powder, onion powder, and smoked paprika. Rub the spices into the meat and let it rest while the filling is prepared.1 tablespoon olive oil, 1 teaspoon kosher salt, 1 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika
- To the skillet with the reserved bacon fat, add the shallot and garlic to the pan and sauté until softened over medium-low heat, about 4 minutes, stirring constantly.1 shallot, Reserved bacon fat, 6 garlic cloves
- Remove the shallot and garlic from the bacon grease and add them to a food processor. Once again, reserve the leftover bacon fat in the pan for later.
- Add the bacon, basil, parsley, thyme, and parmesan to the food processor with the shallot and garlic. Pulse to break apart into a fine mince. Add to a small bowl with the softened cream cheese. Stir well to combine.½ cup fresh basil leaves, ¼ cup fresh parsley leaves, 1 tablespoon fresh thyme leaves, 1 tablespoon grated parmesan, 8 ounces cream cheese
- Flip the pork over, so the seasoned side is facing down.
- Evenly spread cream cheese over the cut side of the pork, stopping ½” from the edges.
- Tightly roll the pork into a log. Secure with cooking twine that has been soaked in water. Some of the filling may seep out. That’s okay, just try your best to push it back in.
- Place the cast iron skillet back over medium heat. Sear the pork in the reserved bacon fat seam side down to begin, until golden brown. Flip it over and sear the other side.
- Place pork into the roasting pan, seam side down, and pour any remaining bacon fat into the pan. Place it in the oven on the center rack. Bake for 1 hour or until the internal temperature reaches 145°F.
- Remove the pan from the oven. Place the pork onto a cutting board and cover with foil to trap the heat. Cut off the twine and remove it after 5 minutes of resting, and allow it to rest for 15 more minutes under the foil.
- Pour 2 tbsp of the drippings from the pan into a saucepan over medium heat.
- Sprinkle the flour into the saucepan and whisk. Cook until bubbling, about 2 minutes. Then add the white wine, constantly stir and cook for an additional 2 minutes.3 tablespoons all-purpose flour, 2 tablespoons dry white wine
- Combine heavy cream, chicken broth, and pepper in a bowl or measuring cup. Slowly stream it into the saucepan, about ⅓ cup at a time. Whisk constantly as it is added. This will help prevent lumps.1 cup heavy cream, ½ cup chicken broth, Pinch of pepper
- Lower the heat and cook until thickened, about 10 minutes. Taste and adjust seasoning if necessary. Slice the pork and drizzle with sauce to serve.
Notes
- We like to use applewood smoked bacon for this recipe, but use your favorite.
- Add fresh herbs to the gravy for a twist. I suggest thyme, rosemary, basil, parsley, chives, or tarragon.
- The gravy will thicken as it cools, keep this in mind.
- Half and half can be used in place of the heavy cream for a lighter sauce.
- This can be frozen, see above on how to do that.
Nutrition
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