Provolone and Prosciutto Stuffed Pork Loin

This easy Stuffed Pork Loin is roasted pork filled with delicious, salty, prosciutto, and perfectly melted provolone cheese.

Provolone and Prosciutto Stuffed Pork Loin

This Provolone and Prosciutto Stuffed Pork Loin may look intimidating but it’s actually really simple to make so while it’s easy enough for weeknight dinners it’s also perfect for dinner parties and holiday meals.

Bonus, this simple recipe for stuffed pork loin is also gluten-free and 100% keto! The tender roasted pork is rolled around layers of salty Italian prosciutto and provolone cheese that oozes out as you cut each slice….and now I’m hungry again…

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What is the Difference Between Pork Loin and Pork Tenderloin?

The biggest difference between pork loin and pork tenderloin is that they come from different parts of the pig.

Pork loin is a thicker, wider cut of meat that comes from the loin. It sometimes has a layer of white fat on top capped the fat cap. This is the same cut of meat that pork chops come from they are just cut into smaller pieces.

Other names for pork loin: Center cut pork loin roast, center cut pork roast, pork center loin roast, pork center cut rib roast, pork loin center cut, pork loin center rib roast, pork loin roast center cut, and pork loin rib half.

Pork tenderloin is much smaller and it is long and thin. This cut of meat comes from the area underneath the backbone of the pig. This area doesn’t get used for movement as much so it is more tender.

Can You Substitute Pork Tenderloin for Pork Loin?

No. The difference in size and shape make their cook times very different. Pork loin does best with a low and slow cook where as the pork tenderloin does better with a quick cook on the grill, in a pan, or in the oven.

The thing that stops a lot of people from trying out a rolled stuffed pork loin recipe like this is butterflying the pork loin and tying it up. I know it can look difficult but with a little practice it’s super easy!

How Do You Butterfly a Pork Loin?

1. Hold your carving knife parallel to the cutting board and about 1/3 of the way up from the bottom of the pork loin.
2. Make a horizontal cut which stops about 1 inch before you reach the other side. Make sure you don’t cut all of the way through the pork loin.
3. Open the pork loin up like a book. One side will be thicker than the other. Cut from the center of the opened loin into the thicker side cutting it in half. Stop about 1 inch before you reach the other side.
4. Open the pork up again. You will now have a large flat piece of meat.

You can stop here but it you’re like me your cuts may not be perfect. No worries! Just place two layers of plastic wrap over the pork and use a meat mallet (or the bottom of a heavy ladle, sometimes you have to get creative!) to pound out the meat until it is a uniform thickness.

The thickness will vary depending on how big around your pork loin was to begin with but it should be somewhere between 1/2 inch to 1 inch thick. It doesn’t need to be precise!

Once you’ve stuffed the pork you’ll roll it up and tie it up with butcher’s twine or kitchen string so that it holds it’s shape as it cooks.

How to Tie a Pork Loin:

1. Measure a piece of string that is 3-4 times as long as your rolled pork loin.
2. Start at one end and make a loop around the end of the pork tying it off with a knot on top.
3. Lay the string across the top of the of the pork making a straight line pointing towards the other end that is about 1 inch long.
4. Use your index finger to hold the string in place and then pass the string under the pork and around. Pass the string under your finger so that it goes under the piece of string laying on top of the loin.
5. Pull the string forward tightening the loop and stretching it another 1 inch before repeating the process. Do this all the way to the other end of the rolled loin.
6. Finish by looping the last string around and then tying it into a tight knot. Cut and throw away any excess string.

How to Make a Stuffed Pork Loin:

1. Preheat oven to 400 degrees F.
2. Trim excess fat from the pork loin and butterfly it.
3. Place the provolone slices on the open pork loin and then top with the sliced prosciutto.
4. Starting at one of the shorter ends tightly roll the meat up. Secure roast tightly with butcher’s twine (kitchen string) spaced 1-2″ apart.
5. Brush the top of the pork loin with olive oil and sprinkle with salt and course ground pepper.
6. Place the pork roll in a roasting pan and cover with foil.
7. Bake for 45 minutes covered. Then remove foil and continue to cook for 10 minutes or until a meat thermometer indicates the internal temperature has reached 145 degrees F.
8. Remove from the oven and let the roast stand for 10 minutes before removing the twine and slicing.

When the stuffed pork loin comes out the oven that delicious provolone cheese will be oozing out. Let it rest for 5-10 minutes and then slice off the end to see that beautiful spiral of prosciutto in the center.

The prosciutto adds a great salty flavor to the meat and that provolone gives it that little bit of cheesy goodness that every recipe needs. It’s one of my favorite dishes to make for friends and family!

Can You Stuff Pork Loin Ahead of Time?

Yes, you can stuff and roll this pork loin up to 2 days before. Once it is tied up wrap it in plastic wrap and store it in a sealed container in the refrigerator.

Take it out of the refrigerator about an hour before you are ready to cook it to allow it to warm up some.

Looking for More Easy Pork Recipes?

• Pressure Cooker Pulled Pork
• Instant Pot Pork Chops with Mushroom Gravy
• Ranch Baked Pork Chops
• Slow Cooker Pork Carnitas
• Instant Pot Pork Belly Tacos
• Low Carb Moo Shu Pork
• Easy Pork Tacos
• Sheet Pan Spicy Pork Chops and Sweet Potatoes
• BBQ Pork Quesadillas
• Apple Pecan Stuffed Pork Chops

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Easy Recipes and Simple Entertaining Ideas!

Servings: 10

Prep Time: 15 mins

Cook Time: 1 hr

Total Time: 1 hr 15 mins

Bacon wrapped Pork Loin stuffed with Prosciutto & Provolone

This easy Stuffed Pork Loin is roasted pork filled with delicious, salty, prosciutto, and perfectly melted provolone cheese.

Print Recipe

4.84 from 6 votes

Ingredients

• 3 pounds Pork loin, trimmed
• 6 slices Provolone
• 6 ounces Prosciutto
• 1 tablespoon Olive Oil
• 3 teaspoons Salt
• 2 teaspoons Pepper

Instructions

• Preheat oven to 400 degree.
• Trim excess fat from the pork loin and butterfly it.
• Place the provolone slices on the open pork loin and then top with the sliced prosciutto.
• Secure roast tightly with butcher's twine (kitchen string) spaced 1-2″ apart.
• Brush the top of the pork loin with olive oil and sprinkle with salt and course ground pepper.
• Bake for 45 minutes covered. Then remove foil and continue to cook for 10 minutes or until a meat thermometer indicates the internal temperature has reached 145 degrees F.
• Remove from the oven and let the roast stand for 10 minutes before removing the twine and slicing.

Nutrition

Serving: 4oz, Calories: 323kcal, Carbohydrates: 1g, Protein: 37g, Fat: 18g, Saturated Fat: 7g, Cholesterol: 109mg, Sodium: 1024mg, Potassium: 571mg, Fiber: 1g, Sugar: 1g, Vitamin A: 154IU, Calcium: 136mg, Iron: 1mg

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

Author: Kat Jeter & Melinda Caldwell

Course: Main

Cuisine: American

Keyword: roasted pork loin, stuffed pork loin, stuffed pork roast

This recipe was originally published on September 18, 2014. It was republished with new photos and an updated recipe on September 23, 2019.