This stuffed pork loin is a foodie’s simple take of a Porchetta. A Porchetta is a traditional Italian dish that consists of a boneless pork roast that is stuffed with liver and fennel and roasted for many hours over a fire. I’m sure the original is delicious but liver and fennel are not staples in my refrigerator. My version skips the old world ingredients and uses delicious Italian meats and cheeses instead.
I created this recipe when I had a bunch of leftover cheeses and deli meats from a charcuterie board in the fridge that I needed to use up before they went bad. I trimmed the pork loin of all fat so it’s leaner than a traditional Porchetta but it has so much cheese inside that you won’t miss the fat. It came together quickly and the final presentation is impressive. It would be a great dish for and Easter dinner! I paired this with a Roasted Red Pepper Bleu Cheese Sauce that I will be posting soon and Lemon Roasted Asparagus. It was delicious!!! I will definitely be making this again.
The best part of this recipe is how adaptable it is, just like my Kitchen Sink Breakfast Pizza. This combination of Italian meats and cheeses with a sweet funky touch of goat cheese was great but feel free to take this technique and use it to accommodate whatever you have on hand. A pesto and and prosciutto combo would be great and so would a bacon, cheddar and caramelized onion version. Get creative with what’s in your fridge and you’ll be surprised with what you can come up with.
Easy Italian Stuffed Pork Loin
- 1.5 lbs Pork Loin (trimmed of fat)
- 1/2 cup Italian Cheese Blend (shredded)
- 1/2 cup Mozzarella Cheese (shredded)
- 1/4 cup Goat Cheese
- 6 slices Hot Capicola
- 6 slices Hot Calabrese
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 1/2 tsp Roasted Red Pepper Flakes
- 1 tsp Dried Parsley
- 1/2 tbsp Garlic Powder
- 1/2 tbsp Onion Powder
- Salt & Pepper (to taste)
Preheat oven to 350°F.
Slice into pork loin (like if you were opening a book) then slice it again from the middle so you have one flat almost even layer of pork (you can find a video demonstrating this on my IGTV). If your cuts are uneven you can flatten the pork by hitting it with a meat tenderizer or a a frying pan (cover it with cling wrap so pork doesn’t fly all over your kitchen)!
When your pork is an even layer then you can begin seasoning. Sprinkle salt and pepper on both sides of the pork and then sprinkle the rest of the seasonings evenly on the inside (this is the part that will be on the inside when rolled up). Leave a seam on one side of the pork so that when rolled up there is direct pork to pork contact and it will seal itself back up.
Then sprinkle the shredded cheese evenly again leaving a seam on one side of the pork. Repeat with the deli meats. Then crumble the goat cheese evenly over the meats.
Carefully roll up the loin towards the seam you’ve created. If the slices of meat start to shift around just push them back so they don’t cover the seam. Use toothpicks to keep it from unrolling.
Cook pork on a broiler pan (this allows air to circulate around the meat and prevents the meat from sitting in a pool of drippings) for about 30 minutes or until internal temperature has reached 145°F.
When pork is finished cooking take it out and let it rest for at least 10 minutes. Slice into ¼ “ – ½ “ pieces. ENJOY!
Still Need Help?
If you need help with some of the techniques involved with this recipe check out my IGTV Channel. I have a full video of this Italian stuffed pork loin recipe there!