Easy Stuffed Pork Loin Recipe

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Easy Stuffed Pork Loin Recipe – mushroom, garlic, spinach and broccoli stuffed pork loin baked to tender juicy perfection!

pork loin stuffed with green pesto, zucchini, potatoes, and carrots in the background

This post is sponsored by Iowa Corn and Iowa Pork. All opinions are my own.

I love to sponsor with companies I believe in – and Iowa Corn and Pork farmers have been helping to feed families across America and the world.

pork loin stuffed with green pesto, zucchini, potatoes, and carrots in the background

This stuffed pork loin is a delicious, hearty dinner that can be made keto and low carb compliant (please look for swaps below), and can roast right alongside vegetables on a baking sheet for a truly one-pot meal!

This meal is completely customize-able – you can tweak the seasonings, stuffings, and flavors to suit your mood – and try new combinations to keep this easy dinner fresh, even as a regular in your weekly meal rotation!

I hope you love this easy roasted stuffed pork loin as much as my family!

pork loin stuffed with green pesto, zucchini, potatoes, and carrots in the background

You might be wondering why I’m talking about corn, pork, and beef farming in this post – and no, it’s not just because this is a sponsored post.

I truly believe that to nourish – and not just feed – your family, it is important to understand where food comes from, how it is raised, and how our food choices impact our world.

I was really honored to be let into family farms across Iowa to learn more about America’s corn, beef, and pork production – and learn how they are not only trying to fill our bellies – but provide to our economy, conservation efforts, and bring healthy, responsible choices to America (and the world’s) dinner tables.

I don’t take this lightly – because I truly think this opportunity to share with you about how our food is raised is a huge honor.

I hope you’ll enjoy learning about how Iowa Corn and Pork farms brought this recipe to the table!

How Iowa’s Farmers Feed the World

Agriculture accounts for a massive chunk of Iowa’s economy – and most farms in Iowa are family run – from corn farms to hog and cattle operations.

Iowa quite literally feeds the world – and even helps fuel production with ethanol imports!

Iowa Farm Economic Impacts

Iowa leads the United States for pork production – and is one of the top producers of corn in the United States for ethanol and feed use.

Each hog in Iowa will eat about 9-10 bushels of corn and over 100 pounds of soybeans – driving sales of Iowa corn and soybeans for feed – creating economic stability for the thousands of family corn and soybean farmers across Iowa.

99% of all corn in Iowa is grown to either be used in Ethanol, or as silage (feed for livestock).

Nearly 1/3 of all hogs raised in the United States are raised in Iowa.

In 2018, Iowa pork farmers exported more than 2.1 billion dollars in pork to hungry families across the world.

Pork farming has contributed to over 140,000 jobs in Iowa – making pork farming one of the most significant economic drivers for Iowan families.

But it doesn’t stop there – as ethanol is a clean burning fuel, and much of the silage sold from Iowa is consumed by ethanol production and hog farming in the state, corn farming has made an impact in the reduction of energy waste – and further efforts at conservation have helped farmers in Iowa better manage soil, resources, and energy.

For more information on Iowa Corn, please visit Iowacorn.org.

For more information on Iowa Pork, please visit Iowapork.org.

How To Bake Pork Loin

Pork is one of the easiest meats to cook to juicy, tender perfection in the oven – but there are a couple of steps you’ll want to take to ensure pork that isn’t too dry.

pork loin stuffed with green pesto, zucchini, potatoes, and carrots in the background

Difference Between Pork Loin and Pork Tenderloin

I get a lot of questions on this recipe on whether to use pork tenderloin or pork loin.

The two cuts of pork are from similar areas (off the back of the pig), and are both leaner and respond to the same cooking methods, but pork tenderloin is much longer and skinnier than a pork loin.

Pork loins tend to be much fatter, much heavier, and over 3 lbs – while a pork tenderloin will be longer, skinnier, and around 1-2 pounds.

For this recipe, I am calling for a Pork Loin – but a pork tenderloin will also work! 

To make this baked pork loin recipe with a smaller, thinner pork tenderloin, continue with the recipe exactly as called for below, but plan on for 10-30 minutes less cooking time (this will vary wildly depending on your pork tenderloin, I always advocate for cooking off temperature rather than time when cooking meat.)

Simply check your pork loin’s internal temperature as it bakes, and monitor for doneness. 

You’re looking for slightly pink in the middle, as food safety rules have changed and pork no longer needs to be cooked all the way to fully opaque and white in the middle.

Your instant-read thermometer should read 145 degrees when inserted into the thickest part of your pork loin when fully cooked.

How to Keep Pork Tenderloin from Drying Out

Since pork loin has little fat, it can become tough very quickly when overcooked – I’m providing my best tips and tricks to keep pork loin moist below:

-Marinate Pork Loin

Marinating or brining pork loin before cooking will always help to soften the pork loin and keep it from drying out.

I love using a bottle of simple Italian Dressing or a cup of olive oil with some lemon juice, salt, and pepper for an easy overnight pork loin marinade.

-Look for “Pre-Seasoned” Pork Loins

Pre-seasoned pork loin from your grocer are often dry-brined with salt beforehand, so it doesn’t need additional marinating or brining.

-Don’t Overcook. 

Pork loin dries out very quickly when overcooked.

I often pull my pork loin at 140-145 degrees and tent it with foil to continue carryover cooking as it rests for about 10 minutes before serving.

You can let it rest for up to 15 minutes before serving while you finish up some side dishes, too!

Keto Stuffed Pork Tenderloin

If you’d like to enjoy this easy stuffed pork tenderloin, but you’re sticking to a low carb or keto compliant diet, you’re in luck!

This recipe is easy to use with keto breadcrumbs – I prefer to use my Easy Keto Sandwich Bread recipe, sliced and baked at 250 degrees for about an hour to dry out.

Then blend it quickly to break down the bread – and follow the rest of the recipe as detailed below!

How easy is that…. just use this Keto Sandwich Bread Recipe!

pork loin stuffed with green pesto, zucchini, potatoes, and carrots in the background

Easy Stuffed Pork Loin Recipe

If you love this easy stuffed pork loin recipe as much as I do, please give it a five star review and help me share on facebook and pinterest!

pork loin stuffed with green pesto, zucchini, potatoes, and carrots in the background

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For more information on Iowa Pork, please visit Iowapork.org.

For more information on Iowa Pork, please visit Iowapork.org.

Stuffed chicken breasts with vegetables and potatoes on a baking sheet, an easy recipe.

Easy Baked Stuffed Pork Loin Recipe

This delicious tender pork tenderloin is jam packed with cheesy spinach packed filling.
Course Pork
Cuisine American
Keyword budget friendly dinner, easy dinner, loin, one pan, pork, sheet pan pork, tenderloin
Prep Time 10 minutes
Cook Time 45 minutes
Optional Marinating Time 4 hours
Total Time 4 hours 55 minutes
Servings 8
Calories 451kcal
Author Courtney O’Dell


  • 1 bottle italian dressing as marinade * (optional)
  • 1 large pork loin about 4 pounds
  • 1 cup broccoli riced
  • 2 tbsp fresh parsley chopped finely
  • 1 yellow onion diced finely
  • ½ cup cream cheese
  • ½ cup mozzarella cheese
  • 1 cup breadcrumbs divided
  • 4 oz butter softened
  • 1 tsp celtic sea salt
  • 1 tsp fresh tracked pepper
  • 1 tsp garlic powder


  • Optional: In a large bowl, marinate pork loin in bottle of Italian Dressing for four hours or up to one day ahead of cooking.
  • Remove pork loin from marinade and pat dry with paper towel.
  • Using a large, thin knife, cut into pork loin to "unroll" and lay flat.
  • Season well with salt, pepper, and garlic powder.
  • In a medium sized bowl, combine 1/2 breadcrumbs, cream cheese, mozzarella cheese, riced broccoli, onion, and parsley.
  • Spread cheese and broccoli mixture on unrolled pork loin.
  • Roll pork loin back up, taking care to not push all stuffing out.
  • Rub outside of pork in softened butter and sprinkle rest of bread crumbs on top.
  • Place on baking sheet and bake at 350 until instant read thermometer reads 145 degrees inserted into thickest part of pork.
  • Remove from oven and tent with foil for 10 minutes.
  • Carve and enjoy!


Serving: 1g | Calories: 451kcal | Carbohydrates: 23g | Protein: 12g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1632mg | Fiber: 2g | Sugar: 6g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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