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

A Provolone and Prosciutto Stuffed Pork Loin on a black plate with thyme sprigs.


 

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

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…

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!

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Table of contents

A Provolone and Prosciutto Stuffed Pork Loin on a black plate with thyme sprigs.

Ingredients You’ll Need

5 ingredients are all you need to make this delicious stuffed pork loin recipe.

  • Pork loin – This cut of meat is tender and juicy and perfect for a nice dinner.
  • Provolone – I buy the prepackaged provolone slices for this but you can also get it sliced at the deli counter.
  • Prosciutto – One of my favorite Italian meats, it is similar to ham with a saltier flavor. You could substitute with thinly sliced bacon if you can’t find prosciutto.
  • Olive Oil – this helps to crips the outside of the pork loin as it roasts in the oven.
  • Salt & pepper – These two basic seasonings are all you need to bring out the natural flavors in this dish.

How to Make a Stuffed Pork Loin

Step 1 – Prepare oven. Preheat oven to 400 degrees F.

Step 2 – Prepare pork loin. Trim excess fat from the pork loin and butterfly it.

Provolone and Prosciutto Stuffed Pork Loin on a cutting board.

Step 3 – Stuff. Place the provolone slices on the open pork loin and then top with the sliced prosciutto.

Step 4 – Roll. 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.

Provolone and Prosciutto Stuffed Pork Loin in a baking pan.

Step 5 – Season. Brush the top of the pork loin with olive oil and sprinkle with salt and course ground pepper.

Step 6 – Roast. Place the pork roll in a roasting pan and cover with foil.

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.

Step 7 – Rest. Remove from the oven and let the roast stand for 10 minutes before removing the twine and slicing.

Provolone and Prosciutto Stuffed Pork Loin and herbs in a baking pan.

How Do You Butterfly a Pork Loin?

The thing that stops a lot of people from trying out a rolled stuffed pork loin (also called a pork roulade) 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!

Step 1 – Prepare Your Work Area: Start by setting up a clean and spacious work area. Place a cutting board on a stable surface, and have your sharp chef’s knife ready.

Step 2 – Examine the Pork Loin: Take a look at your pork loin. You’ll notice that it’s a thick, cylindrical piece of meat. Identify the side with the fat cap (if it has one) and the side without.

Step 3 – Trim and Shape: If your pork loin has a thick fat cap, you may want to trim it down to about 1/4 inch (0.6 cm) thickness for even cooking. This step is optional but can improve the final result.

A piece of pork on a cutting board to make Provolone and Prosciutto Stuffed Pork Loin

Step 4 – Make a Guiding Incision: Place the pork loin on the cutting board with the fat side down (if applicable). About one-third of the way up from the bottom, make a horizontal incision along the length of the pork loin, but don’t cut all the way through. This initial cut is like creating a “hinge” for the butterflying process.

Step 5 – Open Like a Book: Gently open the pork loin like a book, using the hinge you created in the previous step as the center “spine” of the book. The goal is to make the pork loin lie flat and create an even thickness.

Step 6 – Even thickness: 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!

And there you have it! You’ve successfully butterflied a pork loin. This technique opens up a world of culinary possibilities, allowing you to get creative with your fillings and flavors. Whether you’re preparing a special meal or just trying something new in the kitchen, butterflying can take your pork loin to the next level.

Provolone and Prosciutto Stuffed Pork Loin on a baking sheet with seasonings.

How to Tie a Pork Loin

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.

  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.

Looking for More Easy Pork Recipes?

A Provolone and Prosciutto Stuffed Pork Loin and rosemary on a black plate.

Frequently Asked Questions

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.

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.

What to Serve with Stuffed Pork Loin

When it comes to serving stuffed pork loin, you have a variety of side dish options that can complement and enhance the flavors of this delicious entrée. Here are some fantastic side dishes to consider:

  1. Mashed Potatoes: Creamy mashed potatoes are a classic choice. Their smooth texture and buttery flavor pair wonderfully with the savory pork loin.
  2. Winter Salad: A fresh green salad with a light vinaigrette dressing can provide a refreshing contrast to the richness of the pork loin. You can also keep things simple with a mixed green salad.
  3. Pecan Rice Pilaf: Fragrant rice cooked with nuts, herbs, and dried fruit can complement the pork loin beautifully.
  4. Crispy Brussels Sprouts: Roasted Brussels sprouts with a drizzle of balsamic glaze or honey are both delicious and visually appealing. Want a little more cheese? This cheesy bacon Brussels sprouts recipe is another delicious side.
  5. Creamed Spinach: Creamed spinach offers a creamy and comforting side that pairs well with the pork loin’s flavors.
  6. Bread Rolls: Soft and warm bread rolls or dinner rolls can help soak up the delicious juices from the stuffed pork loin.
  7. Cauliflower Mash: For a lower-carb option, try cauliflower mash as a substitute for traditional mashed potatoes. It’s a lighter alternative that still offers a creamy texture.
  8. Creamed Corn: This slightly sweet corn dish is a delicious addition to any meal. If you want to try something a little different, you can also make creamed corn casserole.

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Servings: 10
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Prosciutto and Provolone Stuffed Pork Loin

Created By: Kat Jeter & Melinda Machado
This easy Stuffed Pork Loin is roasted pork filled with delicious, salty, prosciutto, and perfectly melted provolone cheese.
A Provolone and Prosciutto Stuffed Pork Loin on a black plate with thyme sprigs.
Print Recipe
4.39 from 13 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.
Course: Main
Cuisine: American
Handwritten signature for Kat & Melinda

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