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–+ servings
“Sliced stuffed pork roast filled with spinach and breadcrumb mixture, topped with crispy crust and surrounded by roasted potatoes and herbs.”

stuffed pork roast

An elegant stuffed pork roast with a spiral of creamy, flavorful filling that’s simple to make but looks impressive. Perfect for holiday dinners or special occasions.
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Prep Time 30 minutes
Cook Time 1 hour
Resting 15 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Main
Cuisine: American, European-inspired
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pork
  • 1 Boneless pork loin roast - 3-4 lbs
  • 2 tablespoon Olive oil - For seasoning and searing
  • 2 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Dried rosemary
  • ½ teaspoon Dried thyme
Stuffing
  • 2 cups Fresh spinach - Chopped
  • 4 oz Cream cheese - Softened
  • ½ cup Sun-dried tomatoes - Chopped
  • 4 cloves Garlic - Minced
  • ½ cup Breadcrumbs
  • ¼ cup Parmesan cheese - Grated
  • 2 tablespoon Fresh parsley - Chopped
  • 1 tablespoon Olive oil - For sautéing
  • To taste - Salt and pepper
Optional Add-ins
  • ½ cup Cooked sausage
  • 1 cup Diced apples
  • ½ cup Mushrooms - Chopped
  • 4 strips - Bacon
  • As desired - Fresh sage leaves

Equipment

  • 1 Sharp chef’s knife (For butterflying pork)
  • 1 Meat mallet or rolling pin (For pounding pork evenly)
  • 1 Kitchen twine (Essential for tying roast)
  • 1 Large oven-safe skillet or roasting pan (For searing and roasting)
  • 1 Instant-read meat thermometer (Crucial for accurate cooking)
  • 1 Cutting board
  • 2 Mixing bowls

Method
 

  1. Slice and open the pork loin, then gently pound it to even thickness for uniform cooking.
    “Cooked pork roast resting on a wooden board, showing a tender, juicy interior with a golden-brown crust.”
  2. Sauté garlic and spinach, then combine with cream cheese, sun-dried tomatoes, breadcrumbs, and herbs.
  3. Spread stuffing evenly, roll the pork tightly, and secure with kitchen twine at intervals.
    “Uncooked stuffed pork roast tied with kitchen twine, seasoned with garlic, herbs, and fresh rosemary on a wooden board.”
  4. Sear pork in hot oil for golden crust, then roast in oven until internal temperature reaches 145°F.
  5. Tent the roast with foil, let juices redistribute, remove twine, and slice to reveal spiral filling.

Nutrition

Serving: 200gCalories: 360kcalCarbohydrates: 6gProtein: 35gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 540mgPotassium: 550mgFiber: 2gSugar: 2gVitamin A: 2200IUVitamin C: 8mgCalcium: 100mgIron: 2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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