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Italian Stuffed Pork Loin

Updated: Jan 5, 2022

This Italian Stuffed Pork Loin stuffed with goat cheese, sun dried tomatoes, basil & spinich is delicious & easy to make.


- 5 lb boneless pork loin

- 1 1/2 cup of sun dried tomatoes in olive oil (chopped)

- 12 oz of goat cheese cubed

- 1 cup of fresh chopped basil

- 2 cups of fresh chopped spinach

- 2 cups of gluten free bread crumbs

- 1/4 cup rosemary

- Sea Salt & Pepper


1- Preheat oven to 350 degrees F.

2- Using a sharp butcher knife, with the roast lying flat on a cutting board, cut a pocket into the pork roast by inserting the knife into the end of the roast, carefully cutting, with the dull end of knife along the right inside of the meat, working your way with the sharp side of the blade to the left side of the inside of the meat, until you have formed a pocket which is only open on one end & runs the whole lenght of the inside of the roast to approximately 1 inch from the other end of the meat & set aside.

3- In a bowl mix together, the sundried tomatoes, the goat cheese, the basil, the spinich, the gluten free bread crumbs & sea salt & pepper (for some reason the gluten free bread crumbs gives this stuffing a nicer texture that regular bread crumbs) until all ingredients are bound together.

4- Stuff the mixture into the pork roast, making sure to pack it all the way to the end of the pocket & then tie off the open end with butcher twine.

5- Season the top of the roast with the rosemary, sea salt & pepper & place in the oven for approximately 1 hour & 45 minutes or until the internal temperature has reached 160 degrees F.

6- Remove from oven & allow to rest for 10-15 minutes before slicing into 1" thick pieces.

7- Serve over mashed yukon gold potatos.

Pair your Italian Stuffed Pork Loin with Smoke Eater Pinot Grigio, imported from Friuli Italy!

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