Roasted Stuffed Pork Loin at The Little Shop of Olive Oils

Roasted Stuffed Pork Loin



  • Preheat your oven to 375°F (190°C).
  • Butterfly the pork loin by cutting it horizontally down the center, but not all the way through, so you can open it like a book.
  • Lay it open and place a piece of plastic wrap over it. Pound it gently with a meat mallet to an even thickness.
  • In a bowl, mix together the spinach, feta cheese, dried cranberries, and walnuts.
  • Spread this mixture over the flattened pork loin, leaving a small border around the edges.
  • Roll the pork loin tightly from one side to the other.
  • Secure it with kitchen twine at about 1-inch intervals.
  • In a small bowl, mix together the butter infused EVOO, minced garlic, rosemary, thyme, salt, and pepper.
  • Rub this mixture over the surface of the pork loin.
  • Heat a large ovenproof skillet over medium-high heat.
  • Add the pork loin and sear on all sides until golden brown, around 2-3 minutes per side.
  • Drizzle the maple balsamic vinegar over the pork loin.
  • Add the chicken broth to the skillet.
  • Transfer the skillet to the preheated oven and roast for about 45-60 minutes, or until the internal temperature reaches 145°F (63°C).
  • Once done, transfer the pork loin to a cutting board and let it rest for at least 10 minutes before slicing.
  • Slice the pork loin into 1-inch thick slices.
  • Drizzle with the cooking juices from the skillet before serving.
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