Stuffed Pork Loin
Juicy stuffed pork loin filled with walnuts, black olives, water chestnuts, mushrooms, and cilantro, offering a savory, crunchy, and flavorful centerpiece perfect for special occasions.
Ingredients
Instructions
- Hollow out the pork loin by poking a sharp knife through the center lengthwise and working with thumbs until a small rounded hole goes all through the length of the pork loin, or carefully split it open horizontally with a sharp knife.
- Prepare the stuffing by combining chopped walnuts, black olives, water chestnuts, chopped cilantro, chopped mushrooms, and a splash of soy sauce, then season with salt and pepper to taste.
- Stuff the hollowed pork loin with the prepared mixture, ensuring it is evenly filled.
- Secure the opening with kitchen twine or toothpicks if needed.
- Rub the outside of the pork loin with olive oil, salt, and pepper.
- Sear the stuffed pork loin in a hot skillet until browned on all sides.
- Transfer to a preheated oven and roast at 375°F (190°C) for about 60 minutes or until cooked through and juices run clear.
- Let rest for a few minutes before slicing and serving.
Tips & Substitutions
For added flavor, consider using different nuts or herbs in the stuffing, such as pecans or parsley. If you prefer a spicier kick, adding chopped jalapeños could work well. Ensure the pork loin is not too lean, as some fat is necessary for moistness. You can also use leftover stuffing to create a side dish baked in a small dish.
Serving Suggestions
Serve the stuffed pork loin with a side of roasted vegetables or a fresh salad, such as a Mix Ahead Salad, to balance the richness. A light sauce, like a balsamic reduction, can enhance the flavors. Pair with a glass of red wine or a refreshing Arnold Palmer'S Sugared Bacon Strips for a delightful meal.
Storage & Reheating
Store any leftover stuffed pork loin in an airtight container in the refrigerator for up to 3 days. To reheat, slice it and warm it gently in the oven at 350°F (175°C) until heated through. Alternatively, you can microwave individual slices, but be careful not to dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Pork Loin contains roughly 389 calories, with 21g protein, 23g carbohydrates, and 28g fat. It is an excellent source of vitamin C (190% of the Daily Value), iron (79% of the Daily Value), and protein (42% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2284mg per serving (99% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, while pork is traditional, you can use chicken or turkey loin as alternatives. Adjust the cooking time based on the thickness of the meat, ensuring it reaches the proper internal temperature for safety.
What can I substitute for walnuts in the stuffing?
If you have nut allergies or prefer a different flavor, you can substitute walnuts with sunflower seeds or pumpkin seeds. This will provide a nice crunch without the nutty flavor, while still giving a good texture to the stuffing.
How do I know when the pork loin is fully cooked?
The best way to ensure the pork loin is cooked through is to use a meat thermometer. It should read 145°F (63°C). After removing from the oven, let it rest for at least 3 minutes before slicing to allow the juices to redistribute.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).