Stuffed Pork Loin: A Savory, Mustard-Infused Delight
If you’re seeking a dish that’s both impressive and delicious, a stuffed pork loin is your answer. Though it requires a bit of effort and attention to detail, the result is a showstopper that’s well worth the work. With a rich and savory filling, a mustard glaze on the outside, and tender, juicy meat at the center, this stuffed pork loin will become your new favorite go-to recipe for any special occasion or family dinner.
The Secret to a Perfect Stuffed Pork Loin
Making stuffed pork loin isn’t as daunting as it sounds. The trick lies in the preparation of the filling and the method of rolling the pork. Unlike some more complicated stuffed roasts that require intricate spirals or multiple layers of stuffing, this recipe uses a simple method that results in faster cooking and a less complicated process. The pork is sliced into a flat sheet, pounded to an even thickness, and then rolled around the flavorful stuffing, which ensures an even cook and a satisfying bite every time.
This recipe offers a rich and savory filling, which is the true star. The stuffing starts with crispy bacon, providing a smoky, salty flavor that forms the backbone of the dish. Mustard greens add a slightly bitter note, balancing the richness of the bacon with freshness. Sun-dried tomatoes bring a touch of sweetness and acidity, while onion and garlic round out the flavor profile, adding depth and complexity. To bind it all together, panko breadcrumbs give the mixture a little texture and structure.
The Mustard Touch: A Flavorful Finish
Once the pork loin is rolled and tied, it gets brushed with a layer of stone-ground Dijon mustard, which adds a subtle tang and cuts through the richness of the pork and bacon. The mustard glaze helps the roast achieve a beautiful golden-brown color while infusing the meat with a bit of sharpness. The balance between the savory filling, the tender pork, and the mustard glaze makes each bite of this dish utterly irresistible.
The Perfect Pairing: Speed and Tenderness
Unlike many other stuffed roasts that can take hours to prepare, this stuffed pork loin is a time-saver. With a cooking time of only 45-50 minutes in the oven, it’s the perfect main course for a weeknight meal or even a special occasion when you’re short on time. The filling stays moist and flavorful, while the pork loin remains juicy, making this an ideal recipe for anyone seeking a quick yet sophisticated dinner.
Making the Stuffed Pork Loin
Here’s how to bring this delicious dish to life:
Ingredients:
- Filling:
- 6 slices thick-cut bacon, finely chopped (about 1 cup)
- 1 yellow onion, finely chopped (about 1 1/2 cups)
- 1/3 cup chopped marinated sun-dried tomatoes in oil (from a 8.5-oz jar)
- 3 garlic cloves, finely chopped (about 1 Tbsp)
- 3/4 tsp. kosher salt, divided
- 1 3/4 tsp. black pepper, divided
- 2 bunches fresh mustard greens, stemmed and chopped (about 8 cups)
- 1/4 cup panko breadcrumbs
- For the Pork:
- 1 (3-lb.) boneless pork loin roast
- 2 tbsp stone-ground Dijon mustard
- Additional:
- Kitchen twine for tying
- Cooking spray for greasing
Instructions:
- Prepare the Filling:
Start by cooking the bacon in a large skillet over medium heat. Stir occasionally until the bacon becomes crisp (about 10 to 12 minutes). Once crispy, transfer the bacon to a plate and reserve the drippings in the skillet. Add the chopped onion and cook over medium heat for 8 to 10 minutes, until softened. Stir in the sun-dried tomatoes, garlic, and 3/4 teaspoon of salt and black pepper. Gradually add the mustard greens, cooking until they wilt (about 5 minutes). Remove from heat and stir in the panko breadcrumbs. Let the mixture cool for about 10 minutes. - Prepare the Pork Loin:
Lay the pork loin on a cutting board, fat side down. Carefully slice down the center of the loin, stopping 3/4 inch from the bottom, and then open the loin like a book. Continue slicing on each side to make the pork lay flat. Cover with plastic wrap and pound the pork to a 3/4-inch thickness for an even cook. - Stuff the Pork:
Spread the mustard greens mixture over the pounded pork, leaving a 1-inch border. Starting from one long side, roll the pork tightly and pinch the seam to seal. Tie the pork loin at 1-inch intervals with kitchen twine. Season the outside with the remaining 1 tablespoon salt and 1 teaspoon pepper. - Roast the Pork:
Preheat your oven to 350°F. Grease a rimmed baking sheet with cooking spray and place the pork seam-side down. Brush the pork with Dijon mustard for a flavorful, sharp finish. Roast in the oven for 45 to 50 minutes, or until a meat thermometer reads 145°F when inserted into the thickest part of the pork. Let the pork rest for 10 minutes before removing the twine and slicing.
Serving Suggestions
The stuffed pork loin is best served with simple sides that complement the richness of the meat. Try it alongside roasted vegetables, mashed potatoes, or a green salad for a complete meal. It also pairs wonderfully with a crisp white wine or a light red to balance the flavors of the pork.
The Versatility of Stuffed Pork Loin
While this recipe calls for mustard greens and bacon, the beauty of stuffed pork loin lies in its versatility. You can switch up the filling based on what you have available. Substitute the mustard greens for spinach or kale, or replace the bacon with sausage for a different flavor profile. Sun-dried tomatoes can be swapped with fresh herbs like thyme or rosemary, or even mushrooms for a more earthy taste.
This stuffed pork loin recipe is more than just a dinner—it’s a celebration of flavors and textures that come together to create a memorable, mouthwatering meal. Whether you’re making it for a special occasion or just to enjoy a comforting dish at home, this recipe is sure to become a family favorite. So, roll up your sleeves, get that pork loin ready, and prepare to impress your guests with this savory and flavorful creation.
