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Traditional Italian Stuffed Pork Loin Roast

This Traditional Italian Stuffed Pork Loin Roast is an elegant yet approachable main course that's perfect for Sunday dinner, holidays, or special occasions. A juicy pork loin is butterflied and filled with a savory mixture of Italian herbs, garlic, breadcrumbs, Parmesan cheese, spinach, and prosciutto, then rolled, tied, and roasted until tender. The result is a flavorful, impressive roast with beautiful slices and classic Italian flavors that make every meal feel special.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 460 kcal

Ingredients
  

Pork & Stuffing

  • 3 - 4 lb pork loin, butterflied
  • 3 oz pancetta, finely chopped
  • 2 garlic cloves, minced
  • 1½ cups fresh breadcrumbs
  • ⅓ cup fresh parsley, finely chopped
  • 2 tbsp fresh rosemary or sage, chopped
  • ½ - ¾ cup Pecorino Romano, finely grated
  • 1 egg, lightly beaten
  • Olive oil
  • Salt & black pepper

Vegetables

  • 1 - 2 fennel bulbs, cut into wedges
  • 1½ - 2 lbs potatoes, cut into large chunks
  • 3 - 4 carrots, cut into large pieces
  • 4 - 5 garlic cloves, smashed
  • Olive oil, salt & pepper
  • ½ - ¾ cup dry white wine or chicken broth

Instructions
 

  • Prepare the Stuffing

    Heat a small pan with olive oil over medium-low heat.Sauté pancetta until lightly rendered. Add garlic and cook just until fragrant.Transfer to a bowl and mix with breadcrumbs, parsley, herbs, Pecorino, black pepper, and optional fennel seeds.Stir in the beaten egg until the mixture is moist and just holds together.

  • Stuff the Pork

    Lay the butterflied pork loin flat and season lightly with salt and pepper.Spread stuffing evenly over the meat, leaving a small border.Roll tightly and tie securely with kitchen twine every 1½–2 inches.

  • Prepare the Vegetables

    Toss fennel, potatoes, carrots, and garlic with olive oil, salt, and pepper.Spread evenly in a large roasting pan.

  • Roast

    Preheat oven to 375°F (190°C).Place the stuffed pork loin on top of the vegetables.Pour white wine or broth around the vegetables (not over the pork).Roast uncovered for about 25 minutes per pound, until the internal temperature reaches 140–145°F.

  • Rest & Serve

    Remove from oven and rest the pork for 15 minutes before slicing.Slice thick and serve with roasted vegetables and pan juices spooned over the top.