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Italian Stuffed Pork Loin

Easy Italian Stuffed Pork Loin

Course Main Course
Cuisine Italian
Keyword cheese, deli, pork
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings 5

Ingredients

  • 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)

Instructions

  1. Preheat oven to 350°F.

  2. 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)!

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. When pork is finished cooking take it out and let it rest for at least 10 minutes. Slice into ¼ “ - ½ “ pieces. ENJOY!