When you’re craving a gorgeous centerpiece that looks like it took all day but actually comes together pretty fast, you absolutely have to try this recipe. Roasts can seem scary, right? All that pressure to get the temperature just right! But trust me, making a spectacular **Stuffed Pork Loin** doesn’t require any fancy cheffy tricks. This method, using a simple herb and breadcrumb stuffing, ensures flavor is locked right inside the meat. I love this because the butterflying technique is so straightforward—it opens right up for you! Plus, the herbs give off the most incredible aroma while it roasts. You’ll feel like a kitchen wizard serving this up for any dinner gathering, big or small. It’s my go-to for impressing people without stressing myself out!

Why This Herb-Stuffed Pork Loin Recipe Works So Well

There are a million ways to cook pork, but this method for a stuffed loin is the one I keep coming back to, and honestly, it’s all about making things foolproof, even when they look fancy. This isn’t some fussy recipe; it’s built on common sense and great flavor!

Butterflying is a Game Changer: I know slicing a roast open sounds intimidating, but it’s actually the easiest way to ensure your stuffing stays put and cooks evenly alongside the meat. It literally creates the perfect pouch!
Stuffing You Can Trust: We aren’t messing around with complicated ingredients here. The fresh parsley and sage mix with broth to create moisture right where you need it, so the loin stays tender.
Reliable Roasting: Because the meat is rolled evenly, the cooking time is super predictable, which means less nervous hovering by the oven door. You can check out more general tips for a perfect roast over here: pork roast secret recipe.

Key Details for Your Stuffed Pork Loin

Let’s get real about timing so you can plan your day. This recipe respects your schedule, I promise!

Prep Time: Only about 20 minutes! That’s mostly just chopping herbs.
Cook Time: Expect about 75 minutes in the oven.
Total Time: Under an hour and a half once you wrap it up.
Yield: This makes 6 nice, generous servings for the table.

Gathering Ingredients for the Perfect Stuffed Pork Loin

The beauty of this **Stuffed Pork Loin** is that the stuffing focuses on really fresh, bright flavors. Don’t skimp on the herbs here; they are what make this roast sing! I always look for a pork loin that feels firm and bright pink when I’m at the butcher counter—avoid anything dull looking. You need that quality pork to hold up to the stuffing.

One beautiful 3-pound pork loin roast (the canvas for our masterpiece!)
1 tablespoon olive oil for rubbing down the outside (this helps everything brown nicely)
1 cup breadcrumbs—I like using Panko for a bit more body, but whatever you have works!
1/2 cup that gorgeous chopped fresh parsley
1/4 cup chopped fresh sage (this is where the classic roast flavor comes from)
2 cloves garlic that you’ve minced yourself (don’t even think about the jarred stuff here!)
1/4 cup chicken broth—just enough to moisten the filling
Salt and pepper, generously applied to the outside

Ingredient Notes and Substitutions

We all run out of things sometimes, so here are a couple of easy fixes to keep you moving forward. If you are fresh out of the parsley or sage, you can definitely use dried herbs, but you have to adjust! Use half the amount you think you need. So, for the sage, use just about 2 tablespoons of dried instead of the 1/4 cup fresh.

Also, if you absolutely cannot find chicken broth, don’t panic and run to the store. Plain water will work fine, though it won’t add quite the depth of flavor. If you want my trick for keeping herbs fresh longer, check out how I freeze fresh herbs in olive oil—it’s a lifesaver!

Step-by-Step Instructions to Make Stuffed Pork Loin

Okay, this is where we move from prep to actual cooking, and it’s honestly the fun part! First things first: get that oven warmed up to 375 degrees F (190 degrees C) so it’s ready when you are. Now for the butterflying—don’t let that fancy word scare you. You just take your knife and slash the pork loin lengthwise, cutting almost all the way through, so it opens up flat like a big book. It gives you a beautiful canvas for the stuffing!

In a separate bowl, toss together your breadcrumbs, all those lovely fresh herbs—parsley and sage—and the minced garlic. Next, drizzle in that chicken broth and mix it until it’s combined but still crumbly. Don’t over-wet it! Spread that herbaceous mix evenly over the pork loin, leaving a little border around the edges so it doesn’t all squeeze out when you roll it.

Roll that baby up as tightly as you possibly can—think snug sleeping bag! Use your kitchen twine to secure it at intervals, maybe every inch or so. This is crucial! Then rub the outside down with olive oil and really season it up with salt and pepper. Pop it in your baking dish and let it roast. If you want a look at how I prep other roasts, which uses similar principles, check out my guide to oven-baked bone-in pork chops.

Achieving Internal Temperature for Safe Stuffed Pork Loin

This is the moment of truth! We need the internal temperature to hit that sweet spot. It usually takes between 60 to 75 minutes, but you *must* trust your thermometer, not just the clock. Make sure you push that meat thermometer right into the thickest part of the loin without touching any of the stuffing inside. We are aiming for a final reading of 145 degrees F (63 degrees C). That’s your safe zone for perfectly cooked pork!

The Crucial Resting Step for Your Stuffed Pork Loin

Once it hits temperature, pull that beautiful roast out of the oven. Seriously, do not cut into it right away! You need to let it rest on a cutting board, tented loosely with foil, for a full 10 minutes. This rest time is non-negotiable because it allows all those wonderful juices we worked so hard to keep inside the roast to redistribute. Cut it too soon, and all that moisture will just run out onto the board!

Tips for the Most Flavorful Stuffed Pork Loin

Now that you know the basic steps, I want to share a few little things I learned over the years that really elevate this **Stuffed Pork Loin** from good to absolutely unforgettable. These aren’t essential steps, but they are my little secrets for locking in flavor and keeping everything neat!

First, when you butterfly the loin, try to make the thickness as uniform as possible before you even start stuffing. If one end is super thick and the other is thin, the thin side will overcook before the thick side hits 145°F. Flip it over and check the thickness across the whole surface!

When you’re rubbing the outside with oil and seasoning, make sure that pork loin surface is patted completely dry with paper towels before you start. Dry meat browns; wet meat steams! Getting a good, dry surface helps the salt and pepper adhere better and gives you that beautiful mahogany crust we all love.

Another thing about rolling it up—tie your twine tight! I mean, really cinch it down. If the roll is loose, the stuffing expands during baking and often pushes out the ends or gets messy. Tying it snugly every inch or so keeps that stuffing packed into the center where it belongs. If you want to see how I handle different cuts of pork, make sure you look at my guide on the pork roast secret recipe page too!

Storing and Reheating Leftover Stuffed Pork Loin

Don’t you hate when leftovers get sad and dry? Don’t let that happen to this delicious **Stuffed Pork Loin**! Once it’s completely cooled, slice up whatever you didn’t eat right away. Pop those slices into a truly airtight container and stick them in the fridge. They’ll be perfectly good for about three or four days, easy.

Reheating is simple, but you have to be gentle. I never use the microwave for more than a minute or two because it just dries things out! The best way is low and slow. Place your slices in a baking dish, add just a tablespoon of broth or water to the bottom, and cover the whole thing tightly with foil. Pop it into a 300-degree oven for about 15 minutes until warmed through. That foil traps all the steam and keeps the meat tender!

Serving Suggestions for Your Herb-Stuffed Pork Loin

We’ve got the star of the show ready—this **Stuffed Pork Loin** is amazing! But every star needs a great supporting cast, right? Since this roast has such wonderful earthy, herbaceous flavors from the sage and parsley, you want sides that are bright or creamy to balance it out.

You absolutely cannot go wrong with some creamy mashed potatoes; they are perfect for soaking up any pan juices. If you’re looking for a cooler side, my famous potato salad is always a weekend hit. You can find the recipe right here: my ultimate delicious potato salad.

For a nice green vegetable, simple roasted asparagus tossed with just lemon zest and a touch of olive oil cuts through the richness of the pork beautifully. Keep it simple so the stuffing really shines!

Frequently Asked Questions About Stuffed Pork Loin

I get so many questions about this recipe, which just proves how much everyone loves a good roast! Let’s clear up some of the common things folks worry about when tackling this **Stuffed Pork Loin** for the first time. Most of these concerns are easily solved with a little planning!

Can I prepare this Stuffed Pork Loin recipe in advance?

Oh, yes, you totally can make parts of this ahead of time! If you’re super busy on the day you plan to serve it, you can mix up the herb stuffing and keep it covered in the fridge for up to 24 hours. Even better, you can butterfly, stuff, roll, and tie the whole thing the night before! Just rub the oil and S&P on it right before it goes into the oven in the morning. Always remember to check the internal temperature carefully, just like we discussed, to ensure it’s safe.

What is the best way to butterfly the pork loin?

Butterflying is really just making a pocket, and it’s much easier than it sounds! You take your sharp, long knife and start slicing horizontally into the side of the loin, stopping about half an inch from the opposite edge. Then you open the cut side up like a book. If you need a refresher on that technique, check out the steps right after prepping the meat on my oven-baked bone-in pork chops page—it’s the same principle for opening the meat!

Can I use a different cut of pork, like a shoulder?

You absolutely *could* experiment, but honestly, I wouldn’t recommend trying to stuff a pork shoulder for this recipe. A shoulder has way too much connective tissue and fat distribution for this specific stuffing method. To get that clean, tight roll needed to keep the breadcrumbs inside, you truly need the uniform, leaner cut of the loin roast. Stick to the loin for this filling, trust me!

Nutritional Estimates for Stuffed Pork Loin

Now, I always preach that cooking should be about joy and flavor first, not counting every single calorie! But I know some of you are tracking macros or just curious, so I always toss in the rough estimates based on how this recipe breaks down across six servings. Please remember these are just ballpark figures; your exact results depend on the trim of the pork and exactly how much broth soaks into the breadcrumbs!

Based on the recipe yield for 6 servings, here’s what you can generally expect per slice of this fantastic **Stuffed Pork Loin**:

Calories: Around 350 calories. That’s not bad at all for a hearty roast dinner, especially compared to fried foods!
Fat: About 15 grams total fat. We’ve got 5 grams of that being saturated fat, mostly from the natural fat in the loin.
Protein Power: This is where it shines! You’re getting a massive 45 grams of protein per serving. Keeps you full for hours.
Carbohydrates: Roughly 10 grams, which mostly comes from the breadcrumbs in that delicious stuffing mixture.
The Good Stuff: Cholesterol weighs in around 110 milligrams, and we only have about 1 gram of fiber.

See? A well-rounded, satisfying main course that tastes way more complicated than it actually is! Enjoy every bite without worry!

Share Your Experience Making This Stuffed Pork Loin

Okay, you’ve done the butterflying, you’ve rolled it tight, and now you’ve got this incredible roasted centerpiece on your table. I am beaming for you! But my work isn’t quite done yet, because I absolutely love hearing how this recipe turns out in *your* kitchens.

Seriously, I want to know everything! Did you stick to the classic parsley and sage, or did you sneak in a little rosemary or thyme? Tell me about it in the comments below. If you tried a different type of broth or maybe added some dried fruit to the stuffing mixture, please share your genius ideas; that’s how we all keep learning!

If you made this **Stuffed Pork Loin** and absolutely loved how simple it was, please take a second to give it a quick star rating right at the top of the page. It helps other home cooks see that they can tackle a roast, too! For any specific questions about the technique or substituting ingredients, don’t hesitate to reach out through my contact page. Happy cooking, and enjoy those leftovers!

Simple Stuffed Pork Loin

Author: jekof.com
Total Time: 95 min
Yield: 6 servings 1x
Diet: Low Fat

Print Recipe

Description

A straightforward recipe for pork loin stuffed with herbs and breadcrumbs.

Ingredients

Scale

1 (3 pound) pork loin roast
1 tablespoon olive oil
1 cup breadcrumbs
1/2 cup chopped fresh parsley
1/4 cup chopped fresh sage
2 cloves garlic, minced
1/4 cup chicken broth
Salt and pepper to taste

Instructions

Preheat your oven to 375 degrees F (190 degrees C).
Butterfly the pork loin by slicing it lengthwise almost all the way through, opening it like a book.
In a bowl, mix the breadcrumbs, parsley, sage, and garlic.
Pour the chicken broth over the breadcrumb mixture and mix until just combined.
Spread the stuffing evenly over the inside surface of the pork loin.
Roll the pork loin tightly and secure it with kitchen twine at intervals.
Rub the outside of the roast with olive oil and season with salt and pepper.
Place the roast in a baking dish.
Bake for 60 to 75 minutes, or until an internal temperature of 145 degrees F (63 degrees C) is reached.
Let the roast rest for 10 minutes before slicing and serving.

Notes

Use a meat thermometer to check for doneness accurately.
You can substitute dried herbs for fresh, using half the amount listed.

Prep Time: 20 min
Cook Time: 75 min
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 6 ounces cooked meat
Calories: 350
Sugar: 2
Sodium: 150
Fat: 15
Saturated Fat: 5
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 10
Fiber: 1
Protein: 45
Cholesterol: 110

Keywords: pork loin, stuffed pork, roast, herb stuffing, main dish