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Fun and flavorful ingredients and a tasty cream sauce make this Stuffed Pork Loin a perfect dinnertime meal. Tasty, easy, and delicious.

I love a good pork loin, especially if I can take it over the top, and that is exactly what I did with this Stuffed Pork Loin!

Stuffed with cream cheese, bacon, onion, garlic, cheese, and more – this really adds so much depth and flavor to this simple recipe.

With a tasty side of cream sauce that you can pour over each slice, you will want to make this Stuffed Pork Loin over and over again.

It may look like it is hard to make, but trust me – it is so much easier than it seems. I think the hardest part of this is butterflying the pork loin.

But I will show you and tell you below exactly how to do it so it will become natural and you will become a pro at doing it!

If you are like me and love a good traditional recipe but taking it up a notch, then you are absolutely going to fall in love with this Stuffed Pork Loin.

Some of my other favorite dinner time recipes we have on our site include: Chicken with Mushrooms, Crock Pot French Dip Sandwiches and Marsala Sausage and Peppers.

WHY THIS RECIPE WORKS:

Tasty ingredients make this over the top in flavor.
Has an optional cream sauce to serve with.
Goes great with a variety of side dishes.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Pork loin
Olive oil
Kosher salt
Pepper
Garlic powder
Onion powder
Smoked paprika
Bacon
Shallot
Garlic
Basil leaves, fresh
Parsley, fresh
Thyme leaves
Parmesan
Cream cheese
Reserved bacon fat
All-purpose flour
Dry white wine
Heavy cream
Chicken broth

HOW TO MAKE A STUFFED PORK LOIN:

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.
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.
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.
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.
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.
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.
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.
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.

WHAT SIZE PORK LOIN SHOULD I USE?

We use a 3 1/2 pound pork loin for this, you can use anywhere between a 3-4 pound loin, and it will work with this recipe and the filling.

HOW DO I KNOW WHEN THIS IS DONE?

This will be done when the internal temperature is 145 degrees F. Yes, we are cooking the pork only to 145°F.

While it rests, it will absorb the juices back into the pork while continuing to cook to 155°F or medium-well. It is safe to eat pork at this temp, or you can cook it longer to 160°F, and the end result will be well-done.

I DON’T HAVE WHITE WINE, CAN I SUBSTITUTE IT?

Yes, absolutely, while white wine is great to have on hand when cooking, you can substitute the dry white wine with chicken stock in this recipe.

HOW TO STORE:

This can be stored in an airtight container in the refrigerator, where it will keep for up to 3 days.

This can also be frozen, placed in a freezer container or bag, and it will keep in the freezer for up to 3 months.

To defrost, remove to the refrigerator until thawed. To reheat, wrap in foil and place in the oven at original cooking temperature until warmed through, or you can heat in the microwave.

TIPS AND TRICKS:

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.

Love a good pork loin but want to take it over the top? Then you absolutely MUST make my Stuffed Pork Loin, so full of flavor.

If you like this recipe you might also like:

If you’ve tried this STUFFED PORK LOIN let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

Stuffed Pork Loin