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Stuffed Pork Loin


"Favorite Sunday meal. Serve this dish with garlic mashed potatoes, carrots, and peas."
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3 h 5 m servings 360 cals
Original recipe yields 8 servings


  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 39.9 g
  • 80%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
  3. Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
  4. Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
  5. Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.


  • Cook's Note:
  • You can also make a mushroom sauce with the drippings. Add the drippings to a small pot and stir about 2 tablespoons of flour and a package of prepared pork gravy into drippings. Add 1 can of mushroom soup, bring to a boil, and whisk until thick and smooth.

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Read all reviews 20
  1. 26 Ratings

Most helpful positive review

Great recipe, very inventive to butterfly the pork loin and stuff with stuffing, I used Stovetop stuffing and wrapped in bacon and roasted it in the oven, a little dry, but I think next time I w...

Most helpful critical review

Bland & dry

Most helpful
Most positive
Least positive

Great recipe, very inventive to butterfly the pork loin and stuff with stuffing, I used Stovetop stuffing and wrapped in bacon and roasted it in the oven, a little dry, but I think next time I w...

This recipe is a winner. I substituted the bread stuffing for brown rice and it was delicious.

This is a super simple recipe that presents beautifully. I, too, used boxed stuffing mix for pork along with the veggies in the recipe. Because I had a larger, whole pork loin I added slightly ...

It was grate. My friends said it was like eating a fancy meal in a high priced resterant. You can't get no better than that.

stove top, bacon wrapped

Made as directed but mine was a smaller size so need to adjust cooking for next time as mine a bit on dry side. Otherwise yummy!

this was great,will make again!!!!

Smells heavenly cooking & tastes just a good. I have made this recipe several times and it is such a winner that I had to give it a review. I, also, put a few strips of bacon on the loin before...

This was a simple way to change up my Pork Loin. I made it the night before and wrapped it plastic wrap.