Stuffed Pork Loin

Stuffed Pork Loin


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If you are a fan of pork roast and stuffing, then this is the perfect recipe for you. The meat comes out incredibly tender and has such a lovely flavor from the stuffing. Make this dish with vegetables and sides of your choosing.

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Chicago, IL

Time needed

20 min preparation + 1 hour, 10 min cooking

Serving Size / Yield

10 servings


  • 6oz Stuffing Mix
  • 1 boneless, center cut Pork Loin
  • 3 tbs Olive Oil
  • ¼ C All-Purpose Flour
  • 1 tsp Salt
  • ½ tsp Pepper

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Preheat your oven to 450 degrees. Continue by preparing the stuffing mix according to package directions.

Set the pork with the fat cap up on your work surface. Cut the pork loin lengthwise, leaving about an inch of the meat intact. The pork loin should open up like a book. Once the stuffing has finished cooking, spoon it down the center of the pork and then close the pork over the stuffing. Tie the pork with butcher’s string and rub it down with one tablespoon of olive oil. Combine the flour, salt and pepper in a small bowl and then rub this mixture all over the pork.

Pour the remaining tablespoon of olive oil into your roasting pan. Set any vegetables that you would like to include in your meal in the roasting pan and bake in the oven for ten minutes. Adjust the oven’s temperature to 350 degrees and continue roasting for about 50 minutes to an hour or until the internal temperature of the pork reads 150 degrees.

Let the pork rest for at least 10-15 minutes before carving.

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