Herb, Bacon and Spinach Stuffed Pork Loin

This was the first time making this, and I must admit that it is a recipe that will be used again.  It turned out better than expected, and the kids inhaled it.

stuffed loin


Pork-Loin Roast


1 Packet Italian Dressing

1/4 C Olive Oil

1/4 C Water

2 T White Wine Vinegar


8oz. Cream Cheese, softened

6 Slices Bacon, cooked crisp, crumbled

2 Green Onions, sliced thin

3-4 Garlic Cloves, minced

1/2tsp. Dried Thyme

1/2 tsp. Dried Chives

1/2 tsp. Dried Parsley

1/4 tsp. Dried Ground Sage

Salt and Pepper to taste

1 1/2 C Fresh Spinach, stems removed


-Combine marinade in bowl, can skip this stem, see bottom for other options.

-Slice open loin by cutting down center to about inch from cutting board, cut around loin, pulling meat as you cut.  I looked up a photo to show how this is done.  You can butterfly if you want an easier way.

-Place loin and marinade in large Ziploc bag for at least 2 hours to overnight.  Drain meat.

-With hand mixer, combine all stuffing ingredients but bacon and spinach.  By hand stir in bacon.

-Grease 13X 9 inch baking pan.  Spread cream cheese mixture over inside of loin, leaving about 1/2-1 inch from edges of roast, place spinach on top of cream cheese mixture.

stuffed loin collage

-Roll roast tight, but not tight enough to squeeze out stuffing, tie with cooking twine to secure.

-Bake 450 degrees for 10 minutes, reduce temperature to 350 and bake about an hour more (cook time will depend on size of roast, and oven itself), or until internal temperature reaches 155 degrees.  Remove from oven, cover with foil and allow to rest for at least 15 minutes.

cooked loin

-Slice to desired thickness.  Enjoy!

*If you do not want to marinate, once stuffed and in pan, coat in olive oil and sprinkle with salt and pepper.


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