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Italian Stuffed Rolled Pork Loin

Italian Stuffed Rolled Pork Loin

How to Spiral Cut a Pork Loin
Start with a whole boneless pork loin. Tips for easy slicing include 1) partially freezing the loin for about 30 minutes to firm it up and 2) using the sharpest knife in the kitchen. To spiral slice the pork, make a cut in the loin lengthwise about ½” in, and at an angle. Continue cutting across the total length of loin (see diagram), un-rolling, or “butterflying,” as you approach the center of the loin. The result will be a large unrolled rectangle—a large flat surface of about ¾” thick pork.


You will need:

  • Butcher’s twine
  • One 3 lb. pork loin
  • Olive oil
  • 1 cup cooked and squeezed dry chopped spinach
  • 1 small-medium onion
  • About 10 medium sized white or “baby bella” mushrooms
  • Nutmeg
  • Salt
  • Pepper
  • ¾ cup ricotta cheese
  • ¼ cup grated parmesan cheese
  • 1/3 cup grated provolone cheese
  • 1/3 lb bulk or loose sweet/mild Italian sausage

Preheat oven to 375 degrees.

To create the stuffing mixture:

Put the ricotta, parmesan and provolone cheeses together with the cooked spinach in a suitable large bowl. Then, over medium heat in a heavy skillet, break up and brown sausage; set aside in another large bowl. Leave 1 Tbsp of sausage fat in the pan. Chop onion finely and sauté in sausage fat until tender and golden. Remove onion with slotted spoon and add to bowl with sausage. Rinse mushrooms and slice thin, then sauté in the remaining fat in the skillet until they are softened. Combine the contents of both bowls and stir, then add cooked mushrooms. Stir gently and evenly, trying not to break up mushrooms. Finally, add salt, pepper and nutmeg to taste. This stuffing mixture should be delicious by itself.

To stuff and roll the pork loin:

Now place outside of the meat face down (cut side up) on a large surface and lightly season surface with salt and pepper. Then spread stuffing mixture evenly over almost all of meat surface except for last 1 ½ inches where initial cut began. Then carefully roll loin back into original shape with good contact but not too tightly, and tie with butcher’s twine with 4 or 5 parallel loops to secure (again firm but not so tight as to force out filling). Season outside of loin lightly with salt & pepper and rub with olive oil, place on open roasting pan and into oven. Use a probe type meat thermometer and cook until interior temperature is 145 degrees, about 35 minutes.

Remove from oven and allow to stand for at least 15 minutes, so filling can set. Again, using a very sharp knife, remove end pieces, which can be served face down, or simply save the end pieces to enjoy late. Cutting the ends will reveal evenly layered interior. Slice into ¾-1” inch portions and plate. Makes 6-8 servings.



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