Simply Delicious Stuffed Pork Loin Recipe

This post contains affiliate links. Please see the disclosure policy for more information. We appreciate your support. Thank you.

Follow my blog with Bloglovin

In my long career as a paramedic I have had the opportunity to hone a few of my skills and one of those skills is cooking.  I usually like to cook for my crews that usually consist of around 8 other people.  So to be able to make something that is easy yet can serve multiple people and not have them throw it back at me in disgust is important.  I have perfected many recipes on my guinea pigs…err…I mean my employees. The one I am going to share with you today is one of their favorites, Simply Delicious Stuffed Pork Loin.

Stuffed Pork Loin Recipe

I am going to go ahead and stuff pork with pork.  It’s almost like heaven I know.  The only thing that could make this better is to wrap the whole thing with bacon.  Holy pork perfection in a roll!!!

So go to your local market and get the following things:

1 medium sized pork loin

2 pounds of ground pork ( I like a ground breakfast sausage)

2 cups of Italian blend cheeses ( mozzarella, parmesan, etc)

8 oz of sour cream

8 oz Bread crumbs ( Italian blend is best)

In a skillet start to brown the sausage, also start pre heating your oven to 500 degrees.  While this is happening remove the pork loin and cut it in two.  Filet the pork loins length wise evenly to about an 1 ½ inch thick and lay them both flat.  Next take your favorite pork rub ( I use salt, pepper, seasoned salt, paprika, sugar, brown sugar, and garlic powder) and generously rub both sides of the pork loin and set them both aside for now.

When your sausage is browned all the way through reduce the heat to low and draining the sausage is optional.  If you do drain the sausage you may want to use 10 oz of sour cream instead of 8oz.  Mix this thoroughly and it should have a thick consistency that of a typical stuffing.  Lay the loin out and place 8-12 oz of the stuffing mix down the one side of the loin and roll the loin up as tight as you can.  Don’t worry about being all Chef Pierre and tying the loin up, it’s not going anywhere.

I like to put something between the loin and the pan to keep it above the pan.  I use a cookie cooling rack or something similar.  Place the loins onto the rack and pour 2 cups of water into the bottom of the pan.  Place the pan on the center rack of your oven and let it cook for 30 minutes at the 500 degree setting uncovered.  After the 30 minutes is up turn the heat down to 375 and let it cook until the meat thermometer reads 180 in 3 or more places.  Remove and cover and let rest before cutting and serving.


I like to make a little more or the stuffing mix and then put what is left over into a loaf pan and press it down.  Bake the stuffing for the remaining 20-25 minutes while the pork loin is finishing.  Cut and serve the as small pork loin pillow or simply as a side.  I also take the drippings from the pan and make a gravy for either the pork loin or if you make mashed potatoes to accompany this delicious dish.  Cut the pork loin and serve with your favorite sides and enjoy.

Pork Loin whole

What is your favorite pork recipe?