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Herb Stuffed Pork Loin

(4 Votes)
Herb Stuffed Pork Loin
1 Hr

If you're looking for a change from the traditional holiday main dish, this Herb Stuffed Pork Loin is definitely a winner. Rubbed with fresh herbs and stuffed with your favorite stuffing, this pork loin recipe is so flavorful, your family will think you've given them another Christmas gift!

What You'll Need

  • 1 (3- to 4-pound) boneless pork loin
  • 1/3 cup olive oil
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 4 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (6-ounce) package stovetop stuffing, prepared according to package directions

What to Do

  1. Preheat oven to 350 degrees F. Coat a roasting pan with cooking spray. Place pork loin in roasting pan. Using a sharp knife, cut a 1-1/2-inch slit down the center of pork, being careful not to cut all the way through. (See photo.)
  2. In a small bowl, combine oil, sage, thyme, garlic, onion powder, salt, and pepper; mix well. Rub herb mixture over entire pork.
  3. Place stuffing down center of pork, packing lightly.
  4. Bake 60 to 70 minutes, or until pork reaches internal temperature of 145 degrees F. Let sit 5 minutes, then slice and serve immediately.


A special holiday meal like this should be followed by a special holiday dessert! We have so many great ones on our website, but how about trying our Jingle Bell Torte this time!

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 245
  • Calories from Fat 100
  • Total Fat 11g 17 %
  • Saturated Fat 2.6g 13 %
  • Trans Fat 0.0g 0 %
  • Protein 27g 54 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 71mg 24 %
  • Sodium 269mg 11 %
  • Total Carbohydrates 10g 3 %
  • Dietary Fiber 4.1g 17 %
  • Sugars 0.1g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Take 5-6 slices of bacon,cut in half,and drape over pork and stuffing!! Makes it sooooooo good!!

plan to make this Christmas, do I need to cover with foil when baking??

Hi there! No, you do not need to cover this with foil when baking. Thanks!

My Mom used to have the butcher tie her a pork loin with the rib bones in a circle called crown roast of pork and she would make stuffing for the middle it was a beautiful and most delicious presentation for a very special Holiday of course the roast had to have a nice layer of natural fat in order to be of best quality for best flavor everyone thinks a little fat is bad but it is the sugar, salt, corn syrup, artificial flavors preservatives that are bad OK I'm off my soap box now

The problem with boneless pork loin is they are way too lean they do not have a good layer of fat on top to keep them moist and flavorful adding some sort of fat like olive oil does help but certainly not the same the same is true for skinless boneless chicken breasts This is the main reason most recipes for chicken or pork today do not taste like Mom's or Grandma's

Looks amazing for the holidays! I love me some pork loin especially with the stuffing inside! Yum!

Wow, what a beautiful presentation. I love sage - it's my favorite spice - so I know this has to be delicious.

Looks good

Haven't made this yet but I'm going to very soon. Great recipe and I love pork.

I like that the recipe ask for fresh herbs. Fresh herbs really add to the flavor of the meat. I will want to try this soom


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Homemade Jelly Donut Holes

You've got to try our Homemade Jelly Donut Holes for a fun and sometimes messy treat that's great all-year-round! Wonder how we get the jelly in the middle? The secret is using a drinking straw to make space for that oh-so-sweet jelly that fills the center! Top these with powdered or cinnamon sugar, and let the family get their fingers a little sticky! Just make sure to keep the napkins handy.

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