Succulent herb, bacon and mushroom Stuffed Pork Loin is a super impressive and equally delicious entree that's absolutely perfect for any holiday or special occasion dinner.

Jump to:

• ❤️ Why You’ll Love this Stuffed Pork Loin Recipe
• 🛒 What’s in Stuffed Pork Loin
• 🔪 How to Make Stuffed Pork Loin
• Is Pork Good on a Keto Diet? Is Pork Loin High in Carbs?
• What Goes with Stuffed Pork Loin?
• Can I Make This Recipe with Pork Chops?
• Tips for Cooking the Best Pork Loin
• What is the Difference Between Pork Loin and Pork Tenderloin?
• More Keto Pork Recipes

❤️ Why You’ll Love this Stuffed Pork Loin Recipe

• Loaded with a combination of sweet and savory flavors
• Beautiful presentation 
• Perfect for a holiday meal or special occasion 
• Pairs beautifully with my Maple Roasted Butternut Squash

Everyone needs that one recipe they keep on hand for those times you want to prepare a little something special. Whether it’s for a Christmas or News Year’s Eve dinner or maybe just for a special date night, this recipe makes a tender, juicy and super impressive main course.

Stuffed with a savory medley of bacon, spinach, mushrooms and fresh herbs, this stuffed pork loin may look intimidating to make, but with these step by step instructions, anyone can do it!

Whatever you do, don’t forget to save the pan drippings from the roasted pork loin to make a glistening, golden brown, Keto gravy that's incredibly flavorful!

🛒 What’s in Stuffed Pork Loin

• Pork loin
• Mushrooms
• Bacon
• Spinach
• Chicken stock
• Pecans
• Onion
• Butter
• Garlic
• Sugar-free maple syrup
• Dijon mustard
• Rosemary
• Olive oil
• Salt
• Ground black pepper
• Xanthan gum

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Oven safe braiser or dutch oven
• Kitchen twine
• Meat mallet
• Saucepan
• Whisk
• Meat thermometer

🔪 How to Make Stuffed Pork Loin

To Make the Stuffing

Heat a dutch oven or large oven safe braiser to medium.

Add in the bacon and cook until crispy, then remove and set aside.

In the same skillet, add in the onions and mushrooms, sauté for a few minutes.

Add in the garlic.  Continue sautéing for another 15 seconds, then stir in the spinach, half the salt and pepper.

Once the spinach has wilted, remove from the heat and pour the stuffing into a mixing bowl along with the dijon mustard, maple syrup, pecans and rosemary, then set aside.

Tip: You can substitute the rosemary with fresh sage and thyme if that's what you have on hand. You can also substitute the pecans with walnuts, just be sure to roast and chop them first.

To Slice and Stuff the Pork

Preheat your oven to 375°F.

Take your pork loin and place it on a cutting board with the fat (top) side down.  Slice into the pork loin about ½ inch deep, and continue slicing and pulling apart the meat slowly unrolling it.  Once you are finished, you should end up with one large flat piece of pork.

Tip: You are essentially slicing the pork loin into thirds, so that it gives you a larger surface area, while making the pork much thinner.

Using a meat mallet, tenderize both sides of the pork to thin it out slightly and evenly. 

Tip: The more surface area you end up with, the more stuffing you can add that will make for a beautiful presentation once it’s roasted and sliced.

Make sure the fat side is facing down, then pour the stuffing over the top.  Spread it out into a thin layer, leaving a small border on the right side. 

Tip: Leaving the border will prevent stuffing from spilling out as you finish rolling it up.

Starting from the left side, tightly roll the pork, just as you would with a jelly roll. 

Turn the stuffed loin so the fat side is facing up and grab your kitchen twine.  Tie the twice over one end of the roast and tie a knot on top. 

You can either repeat the process using individual pieces of twine, or using one consecutive piece, by looping and wrapping until you reach the other side. 

Run the end under the loin until you end up back at the first knot and tie it at the top.  Snip the ends and sprinkle salt and pepper all over the outside.

Add the pork loin, along with the olive oil to the same large pot you made the stuffing in. Place it over medium high heat and sear all sides of the loin. 

Once fully seared, pour half the chicken stock in the pot, cover with an oven-safe lid or aluminum foil and roast it in the oven for about 1 hour or until the temperature reaches 140°F, when checked with an instant read thermometer.

After 45 minutes, remove the lid or foil and check the temperature for doneness. Be sure to baste the tops with the juices at least 2-3 times as it’s roasting. If the top is getting too brown, lightly tent with foil and continue cooking.

Remove from the oven and baste with the juices.  Remove the pork from the pot and place it on a cutting board, leaving the drippings in the pot.  Then tent it with foil for 10 minutes, while you make the gravy.

To Make the Gravy

Strain the drippings from the pan, then add them along with the butter and remaining chicken stock to a saucepan over medium heat and simmer for 10 minutes.

Sprinkle in the xanthan gum while whisking the entire time. Continue to simmer until the gravy has thickened to your liking.

Remove the twine from the pork loin and slice into thick slices.  Serve with a drizzle of gravy over the tops and a side of this Maple Roasted Butternut Squash.

Is Pork Good on a Keto Diet? Is Pork Loin High in Carbs?

It sure is! Pork is high in protein and is basically a carb free food! Because pork loin has such a mild flavor, you can use pork tenderloin as a blank canvas for almost any flavor.

Two of my other favorite Keto pork tenderloin recipes is this Bacon Wrapped Tenderloin and this Herb Crusted Tenderloin. Both recipes have different flavors, but are equally amazing.

What Goes with Stuffed Pork Loin?

This pork loin recipe has such a great savory flavor that you can serve it with any thing you'd like. Here are some popular low carb ideas:

• Simple Green Veggies: Anything from a simple green salad to these Shredded Brussels Sprouts, Air Fryer Asparagus, Slow Cooker Green Beans, Grilled Broccolini, or Grilled Zucchini with Pine Nuts all will taste wonderful with pork loin.

• Breads: Make this stuffed pork loin even better with warm homemade bread. These Garlic Rolls, Cornbread or Braided Herb Bread are all choices that will make you feel as though you’re indulging, yet they’re low carb and Keto-friendly!

• Veggie Casseroles: Broccoli Alfredo, Loaded Creamy Cauliflower Casserole or this Ranch Roasted Cauliflower Casserole are great choices.

Can I Make This Recipe with Pork Chops?

You certainly can. Just cut the loin into thick chops, a little over an inch thick.

Use a small knife to cut a pocket into the side of each pork chop. Stuff them and secure them with a toothpick. Quickly sear them on both sides in a little olive oil.

Then transfer them to a 350°F oven and cook until internal temperature reaches 140°F. Allow them to rest for about 10 minutes before cutting into.

Tips for Cooking the Best Pork Loin

Should I Wrap my Pork Loin in Aluminum Foil?

For best results, it should be wrapped or covered. Once you have seared the outside of the loin, you should cover it tightly with foil or use a dutch oven with a lid to finish cooking it.

How Do You Cut a Pork Loin for Stuffing?

The key to cutting a loin for stuffing it to get the layers a close in thickness as you can. For large loins, you should get be about cut it into thirds like I did (see images above).

If you have a small loin, you can simply cut it down the center on the side and butterfly it. To make sure you have enough surface to roll up, you'll have to pound it out with meat mallet until you get a good-sized rectangle.

How Long Does a Pork Loin Take to Bake at 350?

To reach the ideal internal temperature of 140-150°F, you should estimate the cooking time to take about 20-25 minutes per pound when cooking it on 350°F. The best way to guarantee the desired final internal temperature is with a meat thermometer.

How Do I Cook a Pork Loin Without Drying it Out?

• Always keep it covered or wrapped in foil.
• Avoid trimming ALL the fat off, it helps add moisture.
• Sear it before roasting, it helps to lock in the juices.
• Don't overcook it. Sounds really simple but this is the main cause for dry meat. Use a meat thermometer to cook it to 140°F, then let it rest until it reaches 145°F.

What is the Difference Between Pork Loin and Pork Tenderloin?

Though both are delicious, there are a few differences to consider:

Pork Loin

Pork loin is much larger, weighing between 4-5 pounds each. Pork loin is lean, but it typically has a fat cap running long the top of it. Pork loin has more of a pale color than pork tenderloin.

One of the biggest differences is the preferred cooking methods. Pork loin is best when seared off then finished low and slow in the oven. It also makes great boneless pork chops or stuffed pork chops, because it's so easy to custom cut the size you need. Because of its size, it's perfect for those times when you're feeding a crowd.

Pork Tenderloin

These little beauties are like the filet mignon of pork! They are smaller than the loin, weighing around a pound each and typically come packaged with two. Another thing you'll notice is that pork tenderloin is slightly darker in appearance, but like the loin, it will turn pale when cooked.

Because the tenderloin runs along the spine, where it's not used for movement, the meat is incredibly tender. Pork tenderloin is perfect for weeknight meals, because it cooks quickly and can be ready in under 45 minutes.

More Keto Pork Recipes

• Air Fryer Pork Tenderloin
• Shake and Bake Keto Pork Chops
• Pork Chops with Mushroom Gravy
• Instant Pot Pork Carnitas
• Easy Stir Fry Pork
• Bacon Wrapped Pork Tenderloin
• Thai Red Curry Coconut Pork