A single slice of this stuffed pork loin tastes amazing. This is succulent pork threaded with sweet citrus, smoky bacon, and fragrant rosemary, roasted until the exterior is caramelized. This main is ideal for a date night, a family Sunday roast, or any special dinner.
The recipe combines everyday simple ingredients with straightforward technique to create layers of flavor and an irresistible aroma that will fill the kitchen. You can serve it as the main course with the pan-roasted potatoes and a simple green salad or steamed green beans.
What is Stuffed Pork Loin?
Stuffed pork loin is a boneless pork roast that’s been slit and filled with flavorful ingredients before roasting. In this version, thin slices of orange, onion, and bacon are tucked into incisions across the loin.
Historically, stuffing roasts is a technique used to add moisture and complementary tastes. Citrus and herbs brighten pork, while bacon adds fat and smoke. The result is a beautifully marbled slice with pockets of jammy orange and bacon tucked inside.
Pro Tips for the Best Stuffed Pork Loin
- Dry the meat first by patting the pork loin dry with paper towels before seasoning to help the exterior brown.
- Make even incisions that are deep enough to accept a folded slice of bacon or orange. Also, consistent spacing gives an even distribution of flavor.
- Cut the onion, orange, and bacon into thin slices so they fit neatly into the slits and cook through during the roast.
- If your loin is uneven, tie it with kitchen twine to ensure even cooking and a neater presentation.
- Let the stuffed loin sit 20-30 minutes at room temperature before roasting for more even cooking.
Frequently Asked Questions
What cut of pork is best for stuffed loin?
A boneless pork loin or boneless pork loin roast is ideal, as it’s uniform in shape, easy to incise for stuffing, and produces even slices. If you have tenderloin, note that it’s much smaller and leaner, and it will cook faster, so you may need different timing.
Can I substitute the orange?
Yes, apple slices or a pear can be used for a sweeter profile, or use blood orange or clementine for a more intense citrus note. Lemon is more aromatic but sharper, so slice very thinly.
Do I need to cook the bacon before stuffing?
No, for thin bacon strips, you can stuff them raw, and they’ll render during roasting and flavor the meat. If your bacon is thick, consider par-frying briefly so it finishes crispier in the roast.
How to Store Leftovers
Leftover sliced pork can last in the refrigerator for up to 4 days, and keep the potatoes separate if possible to preserve texture. Reheat gently in a low oven wrapped in foil or warm in a skillet with a splash of stock to avoid drying out.
Ingredients
How to Make Stuffed Pork Loin
Cut the pork loin on a cutting board and sprinkle it with salt and pepper. Then cover a pan with oil and place the pork loin in it.
Cut the pork loin on a cutting board and sprinkle it with salt and pepper. Then cover a pan with oil and place the pork loin in it.
Slice the onion, orange, and bacon. If the bacon slices are long, cut them into shorter strips that tuck neatly into the pockets.
Slice the onion, orange, and bacon. If the bacon slices are long, cut them into shorter strips that tuck neatly into the pockets.
Gently open each incision and stuff with a combination of onion, bacon, and orange slices. Then add in the peeled and cut potatoes around the base of the pan.
Gently open each incision and stuff with a combination of onion, bacon, and orange slices. Then add in the peeled and cut potatoes around the base of the pan.
Drizzle with oil and add rosemary leaves.
Drizzle with oil and add rosemary leaves.
Bake at 180°C/360°F for 1 hour. Transfer to a place and dig in.
Bake at 180°C/360°F for 1 hour. Transfer to a place and dig in.
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