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Stromboli Stuffed Pork Loin

This stuffed pork loin is a flavorful and impressive dish made by spiral-cutting a pork loin roast and filling it with a traditional Italian stromboli stuffing mixture. The stuffing includes ham, salami, pepperoni, capicola or prosciutto, mozzarella cheese, peppers and onions. Once the loin is filled, it is rolled up and tied with kitchen twine to hold the stuffing inside, then roasted or grilled to perfection. The result is a tender, juicy pork roast with a deliciously flavorful stuffing that infuses the meat with extra taste. The dish is a great crowd-pleaser whether you roast it in the oven, or prepare it on the grill or smoker.

Cooking Method , ,
Cuisine ,
Courses , ,
Difficulty Intermediate
Time
Prep Time: 30 mins Cook Time: 90 mins Rest Time: 15 mins Total Time: 2 hrs 15 mins
Cooking Temp 325  °F
Servings 8
Calories 270
Best Season Suitable throughout the year
Description

This stuffed pork loin is a flavorful and impressive dish made by spiral-cutting a pork loin roast and filling it with a traditional Italian stromboli stuffing mixture.

Ingredients
  • 1 Center-cut, boneless, pork loin (4 pound average)
  • 2 Tablespoons of mustard (prepared, divided)
  • 1/4 pound of sliced deli ham
  • 1/4 pound of sliced deli salami
  • 1/4 pound of sliced deli pepperoni
  • 1/4 pound of sliced deli capicola or prosciutto (or both, if desired 😊)
  • 1/4 pound of sliced deli mozzarella
  • 4 ounces of roasted red peppers (jarred are fine, pat dry, slice into strips)
  • 4 ounces of banana pepper rings (drained, patted dry)
  • 1 small red onion (sliced thin)
  • 1/2 teaspoon of Kosher salt (divided)
  • 1/2 teaspoon of fresh-ground black pepper (divided)
  • Butcher's String
Instructions

  1. Rinse pork loin, pat dry with paper towels, and trim excess fat as needed. Lay pork loin on a flat surface or large cutting board. Using a sharp knife, carefully make shallow slices lengthwise across the pork loin, working in a spiral fashion, to lay the pork loin out flat, maintaining about 1/2-3/4" thickness.

  2. Place flattened pork loin cut side up. Rub the face of the meat with half of the mustard—season with half of the salt and pepper.

  3. Layer the deli meats, one at a time, covering the entire surface of the pork loin. Approximately 4 slices each of ham, salami, pepperoni, and capicola.

  4. Apply one layer of the mozzarella slices over the deli meats, again, about 4 slices. Top the cheese layer with the roasted red peppers, banana peppers, and red onion slices maintaining a thin layer. (Don't overload).

  5. Roll the pork loin back up, being careful to keep the filling in place. After rolling, place the loin on a work surface with the seam side down. Tie the loin with butcher's string.

  6. Rub the outside of the stuffed pork loin with the remaining mustard as a binder, season with the remaining salt and pepper, and season to taste. (I used a dry rub), but use whatever you like.

  7. Place the pork loin either in a pre-heated 325°F oven if roasting, or 275°F smoker, depending on which method you prefer, place an internal thermometer into the center of the pork loin until internal temperature reaches 145°F. (Times will vary depending on cooking method). Let rest for 10-15 minutes, slice and enjoy!

Nutrition Facts

Servings 8

Amount Per Serving
Calories 270kcal
% Daily Value *
Total Fat 20g31%
Saturated Fat 8g40%
Cholesterol 75mg25%
Sodium 350mg15%
Total Carbohydrate 1g1%
Sugars 1g
Protein 25g50%
Vitamin C 15 mg
Calcium 455 mg
Iron 5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://sharpenedrecipes.com/recipe/stromboli-stuffed-pork-loin/
Samantha Doe
Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.