If you’re looking for a dinner that feels special without requiring restaurant-level effort, this filled pork loin is the one to make. It looks gorgeous sliced on a platter, it’s hearty and flavorful, and the filling options are endless. Best of all, this recipe works with either a pork loin or a pork tenderloin. I’m using a tenderloin here simply because that’s what I had on hand, but a pork loin works the same way—just a little wider and easier to stuff.
The star of this recipe is the buttery homemade stuffing tucked inside the pork. It keeps the meat juicy, adds tons of flavor, and makes this dish feel like a cozy Sunday dinner. And since the stuffing recipe makes extra, you can serve it alongside or freeze it for another night—love that!
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Before we get cooking, here’s a quick clarification about cuts:
- Pork Loin: Wider, can be bone-in or boneless, great for stuffing and roasting
- Pork Tenderloin: Long, slender, lean, boneless, very tender
Both can be turned into a delicious, filled pork loin, just adjust your rolling and tying.
Table of contents
Why You’ll Love This Filled Pork Loin
- Slices beautifully for serving guests
- Uses simple pantry ingredients
- Stuffing keeps the meat juicy and flavorful
- Works with pork loin or tenderloin
- Great for holidays, entertaining, or Sunday dinner
- Extra stuffing freezes well for future meals!
My Easy Stuffing Recipe (Perfect for Filling!)
For the filling in this recipe, I’m using my own easy homemade stuffing. It’s buttery, well seasoned, and keeps the pork moist. It also makes enough to serve on the side or to freeze for another meal (which is always a bonus on busy weeks).
Here’s what you’ll need:
- 8 cups bread cubes
- ½ cup butter
- 1 Tbsp poultry seasoning
- 1 Tbsp ground sage
- ½ cup chicken broth
- ½ tsp salt
- ½ tsp black pepper
- ½ cup diced onion
- ½ cup diced celery
To make it:
Melt the butter in a skillet and sauté onion and celery until tender. Add the bread cubes, poultry seasoning, sage, salt, pepper, and chicken broth. Stir gently until the bread begins to soften but still has texture. Taste and adjust seasoning. This batch makes extra so you can serve it alongside your filled pork loin or freeze it for later.
Ingredients You’ll Need
For the Pork:
✔ Pork tenderloin or pork loin
✔ Homemade stuffing
✔ Olive oil
✔ Chicken broth/stock
✔ Salt & pepper
How to Make a Filled Pork Loin
Step 1 — Butterfly & Flatten
Lay your pork loin (or tenderloin) on a cutting board. Slice it lengthwise almost to the end but not all the way through. Open it like a book and use a meat mallet to gently pound it out to about ½-inch thickness.
Step 2 — Add the Stuffing
Spread a layer of the homemade stuffing evenly over the opened meat. You want a thin but generous layer so it rolls easily without pushing the filling out the sides. Any leftover stuffing can be baked and served as a side, or cooled and frozen for another dinner.
Step 3 — Roll & Tie
Roll the pork up lengthwise, jelly-roll style. Tie with kitchen twine every couple of inches to keep the filling in place. Season the outside with salt and pepper.
Step 4 — Sear for Flavor
Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Sear the pork on all sides until beautifully browned. This adds flavor and helps lock in moisture during roasting.
Bake to Perfection
Transfer the pork to a baking dish and pour in 1 cup chicken stock. Cover with foil and bake at 375°F for about 30 minutes. Remove foil and bake an additional 15 minutes or until the internal temperature reaches 160°F.
While it finishes, make a simple gravy with the pan drippings:
- Melt 1 Tbsp butter in the skillet you used to sear the pork
- Add 1 Tbsp flour and whisk
- Pour in 1 cup chicken broth, scraping up browned bits
- Simmer 5–10 minutes until lightly thickened
Rest, Slice & Serve
Let the pork rest for 5–10 minutes before slicing. Resting allows the juices to settle so every slice stays tender and moist. Slice into ½-inch rounds and drizzle that homemade gravy over the top. It looks stunning on a platter and tastes like Sunday dinner.
Serving Suggestions
Serve with:
🥔 mashed potatoes
🥕 roasted vegetables
🥗 a crisp salad
🍞 leftover stuffing
This filled pork loin is perfect for a weeknight dinner but also special enough for entertaining and holidays.
FAQ
Can I use pork tenderloin for filled pork loin?
Yes! Pork tenderloin is leaner and longer but works wonderfully. Pork loin is wider, which makes rolling slightly easier.
Can I make this ahead of time?
Yes. Butterfly, stuff, roll, and refrigerate up to 24 hours in advance. Sear and bake when ready.
What other fillings can I use?
Spinach + cheese, mushrooms + herbs, apple + sage, or even a rice-based stuffing are all delicious.
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Filled Pork Loin
Ingredients
Pork Loin
- 1 pork tenderloin or pork loinabout 3 lb
- 2 Tbsp olive oil
- 1 cup chicken stock
- ½ tsp salt
- ½ tsp black pepper
Stuffing
- 8 cups bread cubes
- ½ cup butter
- 1 Tbsp poultry seasoning
- 1 Tbsp ground sage
- ½ cup chicken broth
- ½ tsp salt
- ½ tsp black pepper
- ½ cup onion diced
- ½ cup celery diced
Pan Gravy
- 1 Tbsp butter
- 1 Tbsp flour
- 1 cup chicken broth
Instructions
Stuffing
- Melt butter in a skillet over medium heat.
- Add onion and celery; sauté until softened.
- Stir in bread cubes, poultry seasoning, sage, salt, pepper, and chicken broth.
- Mix until bread begins to soften. Set aside.
- (Makes extra—serve alongside or freeze.)
Filled Pork Loin
- Preheat oven to 375°F.
- Butterfly pork by slicing lengthwise without cutting through; open like a book and pound to ½-inch thickness.
- Spread stuffing over the surface in a thin, even layer.
- Roll pork up lengthwise and tie with kitchen twine.
- Season outside with salt and pepper.
- Heat olive oil in skillet and sear pork on all sides until browned.
- Transfer to baking dish, pour in chicken stock, cover with foil, and bake 30 minutes.
- Remove foil and bake uncovered an additional 15 minutes or until internal temp reaches 160°F.
- Rest 5–10 minutes before slicing.
Pan Gravy
- Melt butter in the same skillet used for searing.
- Whisk in flour and cook 1 minute.
- Add broth, scrape up browned bits, and simmer 5–10 minutes until thickened.
- Drizzle over sliced pork.