This Stuffed Pork Loin is the perfect combination of savory, sweet, and nutty flavors, all wrapped up in a beautifully rolled pork roast. Imagine slicing into a tender pork loin to reveal a vibrant swirl of rich pesto, sweet cranberries, and crunchy pecan. This dish is as visually stunning as it is delicious, making it the perfect choice for holiday gatherings, special occasions, or an elevated weeknight dinner.
The filling starts with a fresh, homemade spinach pesto, bursting with bright, herby goodness and just the right hint of garlic. Tangy dried cranberries add a pop of sweetness while toasted pecans bring a satisfying crunch to each bite. Rolled up and roasted to perfection, the pork stays juicy and tender, with the flavors of the filling infusing every slice.
This Stuffed Pork Loin recipe is the kind of dish you serve when you want to impress your family or friends, yet it’s simple enough to prepare for a cozy weekend meal. Pair it with roasted vegetables or creamy mashed potatoes, and you’ll have an elegant and comforting meal.
How to make stuffed pork loin
Begin with preparing the spinach pesto by placing toasted pine nuts, garlic, lemon juice, salt, and pepper into a food processor. Process until well combined.
Next, add the spinach leaves and continue processing until smooth. Then, add olive oil and Parmesan cheese, and process again until combined. Set aside until ready to use.
Butterfly the pork loin by slicing horizontally, stopping about ½ inch from the other side to open it like a book. Repeat the process with each half of the pork loin, starting from the center and cutting until you’re 1/2 inch from the edge, without cutting all the way through.
Cover the pork with plastic wrap and gently pound it to an even thickness, then season with salt and pepper.
Prepare the filling by spreading the spinach pesto evenly over the inside of the butterflied pork loin. Sprinkle dried cranberries and chopped toasted pecans over the pesto, then roll the pork loin tightly. Season the roll with more salt and freshly ground black pepper and secure with kitchen twine.
Sear the pork in a hot skillet with olive oil, browning the roll on all sides for 2-3 minutes each.
Roast the pork loin in the oven at 375°F (190°C) for about 40-45 minutes, or until it reaches an internal temperature of 145°F (63°C) for a tender center. Brush with honey during the last 10 minutes of roasting for a sweet glaze.
Remove the pork from the oven, let it rest for 10 minutes. Remove strings and then slice into ½-inch (1cm) rounds. Serve with pan drippings, leftover pesto, and your favorite side dishes.
I hope you will try this Stuffed Pork Loin, tag me on Instagram if you do, and enjoy it as much as we did!
Other dishes you may like to try
Juicy, flavorful, and perfectly caramelized, this Brown Sugar and Ginger Glazed Ham is a sweet and spicy showstopper for your Christmas table.
This Turkey Roulade with Cranberry and Spinach Stuffing is an excellent option for those who want a delicious and easy-to-prepare dish for Christmas dinner. It’s an impressive dish that will make your guests feel special.
This Whole Roasted Chicken recipe is one of the easiest ways of roasting a whole chicken, with great results each time.
YOU MAY ALSO LIKE:
Roasted Turkey Breast
Stuffed Chicken Breast
Chicken Cordon Bleu
Duck Confit
Basic Mashed Potatoes
CrockPot Chicken
The Best Roasted Potatoes
Roasted Parmesan Brussels Sprouts
Apple Chicken Skillet
Chicken Marsala
Mashed Potato Casserole
Stuffed Pork Loin with Spinach Pesto, Cranberries and Pecans
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Equipment
Ingredients
- 3 pounds (1.4 kg) pork loin
- salt and freshly ground black pepper
Spinach Pesto
- 2 cups (40g) fresh spinach leaves
- 1 clove garlic
- 1 tbsp (15g) lemon juice
- 1/2 cup (75g) pine nuts , toasted
- 1/4 cup (25g) Parmesan , freshly grated
- 1/4 tsp (1g) salt
- freshly ground black pepper
- 1/4 cup (60g) olive oil
For the filling
- 1/2 cup (120g) spinach pesto
- 1/2 cup (70g) dried cranberries
- 1/2 cup (60g) pecans , toasted and chopped
- 1 tbsp olive oil , for searing the pork loin
For Glazing
- 2 tbsp honey , optional
Instructions
Prepare the spinach pesto.
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In a food processor, add the pine nuts, garlic, lemon juice, salt, and pepper. Process until well combined.
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Add the spinach leaves. Process until well combined.
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Add in the Parmesan cheese.
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Add the olive oil.
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Process again until combined and smooth. Set aside until ready to use.
Butterfly the pork loin
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Preheat your oven to 375°F (190°C). Place the pork loin onto a large plastic cutting board.
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Using a sharp knife, slice horizontally into the pork, stopping about ½ inch (1cm) from the other side.
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Open it like a book.
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Repeat the process with each half of the pork loin, starting from the center and cutting until you're 1/2 inch (1cm) from the edge, without cutting all the way through.
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Open each side like a book.
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Cover with plastic wrap and gently pound to an even thickness (about ½ inch (1cm) thick.
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Season with salt and freshly ground black pepper.
Prepare the filling
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Spread 1/2 cup (120g) pesto evenly over the inside of the butterflied pork loin.
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Sprinkle the dried cranberries and chopped pecans evenly over the pesto.
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Roll the pork loin tightly from one long edge to the other, enclosing the filling.
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Season the roll with more salt and freshly ground black pepper.
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Tie with kitchen twine at 1-inch (2.5 cm) intervals to secure the roll.
Sear the pork loin
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Heat the olive oil in a large oven-safe skillet over medium-high heat.
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Sear the pork roll on all sides until browned, about 2–3 minutes per side.
Roast the pork loin
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Transfer the pork loin in the skillet to the oven. Roast for 40-45 minutes, or until the internal temperature reaches 145°F (63°C) for a tender, center.
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During the last 10 minutes of roasting, brush the pork with honey for a subtle sweet glaze.
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Remove the pork from the oven and let it rest for 10 minutes before slicing. This helps retain the juices.
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Remove strings and slice into ½-inch (1cm) rounds and serve with pan drippings, remaining pesto, and desired side dishes.
Nutrition
The post Stuffed Pork Loin with Spinach Pesto, Cranberries and Pecans appeared first on Home Cooking Adventure.
