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Let me tell you something: this stuffed pork loin is one of those dishes that makes you feel ridiculously proud of yourself the moment it comes out of the oven. It looks elegant, smells amazing, and gives off that “yes, I absolutely know what I’m doing in the kitchen” vibe… even if you were rolling it up with your sleeves half-up and a timer going off somewhere.

And the filling? Oh, it’s a whole moment. You get the savory ham and melty cheddar, the little bursts of cranberry sweetness, the herby butter doing its magic, and that cozy mix of carrots and bacon tucked right inside. It’s the kind of combination that makes people quietly stop and go back for another slice.

But here’s the real secret: it’s surprisingly easy. Once you season, roll, and tie it, the oven handles the hard work. You just get to enjoy the payoff — tender meat, gorgeous layers, and a dish that feels special without asking you to spend your whole day on it.

Why You’ll Love It

Cozy, savory-sweet flavors without complicated prep.
A show-stopping presentation with almost no stress.
Perfect for gatherings, date-nights, guests, or Sunday dinners.
Easy-to-find ingredients that feel elevated together.
Make-ahead friendly, slices beautifully, and reheats well.
Impressive enough for occasions but simple enough for a weeknight.

Recipe at a Glance

Prep Time: 25 minutes (plus marinating)
Cook Time: 1 hour 15 min
Difficulty: Easy to moderate
Flavor Notes: Savory, slightly sweet, herby, tender
Why It Works: The marinade tenderizes the pork while the filling keeps every slice juicy.

What You’ll Need for this Stuffed Pork Loin

Ingredients

1 pork loin, approx. 2.5 lb (1.1–1.2 kg)
1 small onion, chopped (70 g)
1 small glass dry white wine (120 ml)
3/4 cup grated carrots (80 g)
1/2 cup dried cranberries (60 g)
6–8 slices ham (140–160 g)
6–8 slices cheddar (140–160 g)
1 tsp Italian herbs (3 g)
1 garlic clove, minced (3 g)
2 tbsp salted butter, softened (28 g)
1/2 cup chopped fried bacon (60 g)
1 tbsp Dijon mustard (15 g)
1 tbsp ketchup (15 g)
1 tbsp honey (20 g)
1 tbsp oil, for greasing (15 ml)
Salt & pepper to taste

Tools & Equipment

Kitchen twine (great spot for your preferred affiliate roll).
Oven-safe baking dish
Foil Paper

Prep & Cook

Don’t let the steps scare you — I break everything down so it feels like I’m right there with you in the kitchen. It’s faster than it looks.

Step 01

Carefully slice the pork loin open like a book. Set it aside.

Step 02

In a bowl, mix the seasoning: onions, herbs, salt, pepper, mustard, ketchup, honey, garlic, white wine, and softened butter.

Step 03

Lay the pork loin flat and spread the seasoning all over the inside.

Step 04

In another bowl, mix the stuffing ingredients: carrots, dried cranberries, and fried bacon.

Step 05

Layer the ham and cheddar slices on top of the seasoned pork, add the stuffing, then finish with another layer of ham.

Step 06

Roll the pork tightly, pressing gently as you go.

Step 07

Tie it securely with kitchen twine.

Step 08

Grease your baking dish with oil and place the rolled pork loin inside.

Step 09

Spread any remaining seasoning mixture over the outside.

Step 10

Cover with foil and refrigerate for 3 hours or overnight.

Step 11

Once the marinating time is up, remove it from the fridge.

Preheat the oven to 450°F (220°C) for 10 minutes.

Bake the pork (still covered) for about 1 hour.

Remove the foil and return to the oven until golden and the internal temperature reaches 160°F (70°C).

Step 12

Let it cool slightly, remove the strings.

If you are making this ahead, when you remove it from the fridge before reheating to serve, slice it. This way, you’ll have perfect slices.

Add 1 cup of water to the baking dish and warm it to loosen the drippings; pour over the sliced pork before serving.

Secrets from Our Kitchen to Yours

Resting the pork overnight gives you deeper flavor.
Tying in smaller sections keeps the roll tighter.
For ultra-clean slices, chill before cutting.
A good meat thermometer is your best friend here.
Deglazing the pan at the end transforms those drippings into liquid gold.

Serving Suggestions

These Mamy & Me recipes pair beautifully with this stuffed pork loin:

Mashed Potatoes — creamy and classic
Simple White Rice — perfect when you want something neutral
Roasted Vegetables — colorful and cozy

Creamy Mashed Potatoes Featured 04 — **Mashed Potatoes**

How to Cook Rice Image 03 — **Simple White Rice**

Featured Roasted Vegetables Medley With Parmesan — **Roasted Vegetables**

Put Your Spin on It

Swap cheddar for mozzarella or provolone.
Use smoked ham for extra savoriness.
Add pecans or walnuts for crunch.
Try a drizzle of cranberry glaze on top for a festive finish.

Tasty Thoughts

This stuffed pork loin is that rare combo of “effortless” and “looks like you tried.” Once you slice into those layers, you’ll know exactly why it becomes a repeat recipe — it’s flavorful, impressive, and fits both simple dinners and special days without asking much of you.

Common Questions

Can I prep it ahead of time?
Absolutely — assemble, season, and refrigerate overnight.

What can I use instead of cranberries?
Chopped dried apricots or raisins are great alternatives.

How do I store leftovers?
Keep the stuffed pork loin slices in an airtight container for up to 3 days.

Can I freeze it?
Yes — freeze cooked slices with some sauce for up to 2 months.

Do I need the wine?
You can swap it for chicken broth.

Nutrition Note Reminder

Curious about calories or carbs for this stuffed pork loin? You’ll find a rough nutrition estimate in the recipe card below. Just keep in mind, it’s a ballpark figure based on common ingredients — not a medical guide. For anything more specific, it’s always best to consult a registered nutritionist.