Imagine a mouth-watering pork loin stuffed with a blend of savoury ham and creamy cheese. This easy-to-prepare ham and cheese stuffed pork loin recipe is perfect for any occasion, from weeknight dinners to special celebrations. The combination of tender pork, salty ham, and melty cheese will leave your taste buds singing.
So gather your loved ones, set the stage for a delicious meal, and enjoy the simplicity and flavours of this culinary masterpiece.
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Why to Make This Recipe?
There are many reasons why we love the ham and cheese stuffed pork loin recipe, but here are just a few of the most compelling ones:
Flavourful and Crowd-Pleasing: The combination of savoury ham, creamy cheese, roasted red peppers, and tender pork is simply irresistible. The flavours complement each other perfectly, creating a dish that is both hearty and satisfying.
Easy to Prepare: Don’t let the impressive appearance of this dish fool you. It is actually quite easy to prepare, even for novice cooks. There is no need for any fancy techniques or ingredients, making it a great recipe for a weeknight meal.
Versatile for Any Occasion: This recipe can be dressed up or down to suit any occasion. For a casual weeknight dinner, simply serve the stuffed pork loin with a side of roasted potatoes and onions or a simple potato salad recipe.
Kid-Approved and Family-Friendly: This recipe is a hit with kids and adults alike. It’s a great way to get everyone around the table for a delicious and satisfying meal.
A Showstopping Dish: This recipe is sure to impress your guests. The stuffed pork loin is beautifully browned and the cheese is melty and gooey. It’s a dish that like the stuffed turkey tenderloin, looks as good as it tastes.
So, if you’re looking for a delicious, easy-to-prepare, and crowd-pleasing recipe, then the ham and cheese stuffed pork loin recipe is the perfect choice for you.
I have divided the ingredients into two categories, the meat with the ingredients for the filling and the spices for the meat, respectively baste.
I will use the following in this recipe:
- 800 g of Pork Loin: is a versatile cut of pork that can be perfect for filling and roasting.
- 100 g of Grated Mozzarella: is a mild and creamy cheese that is often used in stuffing mix. Grated mozzarella is also a good source of calcium.
- 2 pcs Marinated Roasted Red Peppers: they have a sweet and smoky flavour that is perfect for this recipe.
- 5 slices of Cooked Ham: is a savoury and salty meat that is often used in sandwiches but is a great way to add flavour to my stuffed pork loin recipe.
For seasoning and for baste we need: sea salt, ground pepper, paprika, oregano, soy sauce, lemon juice, garlic, honey and sunflower oil.
I will cook the meat in the oven in a roasting pan, together with a mix of potatoes and onions, which will be the side dish of this recipe.
How to Make the Ham and Cheese Stuffed Pork Loin?
Make the Baste
In a bowl, I’ll mix a flavourful baste to keep the meat juicy and aromatic throughout cooking. I’ll combine sunflower oil, soy sauce, lemon juice, sea salt, freshly ground pepper, paprika, oregano, and honey with minced garlic.
Prepare the Meat
Place the pork loin on a cutting board. Hold the knife parallel to the cutting board and about 1-2 inches from the bottom edge of the pork loin.
Make shallow, evenly spaced cuts across the entire length of the pork loin, stopping about 1/2 inch from the far edge. Open the pork loin like a book, laying it flat with the “unzipped” side facing up.
Place the open pork loin between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy pan, gently pound the pork loin to an even thickness, about 1/2 to 3/4 inch thick. Don’t pound too hard as you might tear the meat.
After generously coating the meat with the prepared baste, I’ll carefully roll it back to its original shape and let it sit at room temperature for an hour, allowing the flavourful juices to penetrate the meat.
Prepare the Ingredients
While the meat marinates, I’ll prep the vegetables for roasting alongside. I’ll cut about half a kilogram of potatoes into thick rounds and add them to a bowl.
I’ll also slice a larger white onion and add it on top.
I season the potato slices and onion rings with one teaspoon each of sea salt, paprika, and oregano. I drizzle in about a tablespoon of sunflower oil and toss them well to evenly coat and infuse them with flavour.
Filling the Loin
Unrolling the marinated meat, I prepare to weave a tapestry of flavors within its layers. Roasted red peppers, vibrant and fragrant, drape the succulent flesh.
Followed by a creamy grated mozzarella layer (don’t hesitate to swap for cheddar’s sharp bite!), this will melt during cooking.
Finally, pre-cooked smoked ham slices cap off this savoury symphony, whispering of smoky aromas.
Starting from the thinner end, carefully roll the pork loin up tightly, enclosing the stuffing. Secure the roll with kitchen twine or butcher’s twine at regular intervals.
Baking the Meat
My 34 x 24 cm stainless steel tray will easily accommodate both the stuffed pork loin and the vegetables. Place the stuffed pork loin in the middle of the tray, surrounded by the evenly spread potato and onion mixture. Finally, generously brush the meat with the prepared baste, ensuring every corner bathes in its flavourful embrace.
Cover the roasting pan (or casserole dish) tightly with aluminium foil and place it in the oven preheated to 190°C (375°F) fan for an initial 45 minutes.
Once cooked, remove the foil and brush the meat again for a final browning. Return the tray to the oven for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) and the exterior is golden brown.
Once out of the oven, brush the stuffed pork loin one last time with baste. Let it cool slightly before slicing into it.
Get ready to impress your guests with this juicy, flavourful ham and cheese stuffed pork loin! My secret recipe won’t disappoint, featuring a perfectly seasoned stuffing and a crispy golden crust.
Storing your ham and cheese stuffed pork loin properly ensures it remains fresh and delicious for later enjoyment. Here’s a step-by-step guide on how to store it effectively:
- After roasting the ham and cheese stuffed pork loin, allow it to cool completely before storing. Let it rest at room temperature for about 15 minutes, then transfer it to a refrigerator to cool completely.
- Once the pork loin is completely cooled, wrap it tightly in plastic wrap or aluminium foil. This helps lock in moisture and prevents the pork loin from absorbing odours from other foods in the refrigerator.
- Properly stored, the ham and cheese stuffed pork loin can be safely refrigerated for up to 4 days.
- If you want to store the pork loin for longer, you can freeze it. Wrap the cooled pork loin tightly in plastic wrap or aluminium foil, then place it in a freezer-safe bag or container. Freeze the pork loin for up to 2 months.
How to Serve the Pork Loin?
Serving a ham and cheese stuffed pork loin is a culinary delight that will impress your guests and leave them wanting more. Here are some tips on how to serve this succulent dish in style:
- Use a sharp carving knife to thinly slice the pork loin across the grain. This creates tender and bite-sized pieces that showcase the beautiful layers of ham and cheese. Arrange the slices on a platter or serving board, showcasing the dish’s visual appeal.
- Complement the pork loin with a selection of side dishes that harmonize with its flavours. Roasted vegetables like potatoes and onions, or Brussels sprouts with lemon add a touch of sweetness and earthiness. Mashed potatoes provide a creamy and comforting contrast to the savoury pork.
- Enhance the flavours with a complementary sauce or gravy. A Dijon mustard sauce adds a tangy zest, while a mushroom gravy complements the pork’s umami notes. Garnish with fresh herbs like parsley or chives for a pop of colour and freshness.
Ham and Cheese Stuffed Pork Loin
- 1 stainless steel roasting pan 34 x 24 cm
- 800 g pork loin
- 100 g mozzarella grated
- 3 pcs red peppers roasted
- 5 pcs cooked ham smoked, sliced
- 70 ml sunflower oil
- 1 tbsp soy sauce
- ½ pcs lemon juice
- 1 tsp sea salt kosher
- 1 tsp oregano dried
- 1 tsp paprika Hungarian mild
- ½ tsp ground pepper freshly ground
- 3 cloves garlic crushed
- 1 tbsp honey
- 500 g potatoes medium-size
- 1 pcs onion large
- 1 tsp sea salt kosher
- 1 tsp oregano dried
- 1 tsp paprika Hungarian, mild
- 1 tbsp sunflower oil
- In a bowl, combine sunflower oil, soy sauce, lemon juice, sea salt, freshly ground pepper, paprika, oregano, and honey with minced garlic.
- Place the pork loin on a cutting board. Hold the knife parallel to the cutting board and about 1-2 inches from the bottom edge of the pork loin. Make shallow, evenly spaced cuts across the entire length of the pork loin, stopping about 1/2 inch from the far edge. Open the pork loin, laying it flat with the “unzipped” side facing up.
- Place the open pork loin between two sheets of plastic wrap and using a meat mallet gently pound the pork loin to an even thickness, about 1/2 to 3/4 inch thick.
- Coat the meat with the prepared baste, carefully roll it back to its original shape and let it sit at room temperature for an hour.
- Cut the potatoes into thick rounds and add them to a bowl. Slice the onion and add it on top.
- Season with sea salt, paprika, and oregano. Drizzle in the sunflower oil and toss them well to evenly coat and infuse them with flavour.
- Unroll the marinated meat and fill it with roasted red peppers, grated mozzarella and pre-cooked smoked ham slices.
- Roll the pork loin up tightly, enclosing the stuffing and secure the roll with kitchen twine or butcher’s twine at regular intervals.
- Place the stuffed pork loin in the middle of the tray, surrounded by the evenly spread potato and onion mixture. Brush the meat with the prepared baste.
- Cover the roasting pan with aluminium foil and place it in the oven preheated to 190°C (375°F) fan for an initial 45 minutes.
- Remove the foil, brush the meat again for a final browning and return the tray to the oven for 15-20 minutes
- Once out of the oven, brush the stuffed pork loin with baste and let it cool slightly before slicing into it.
- Serve the stuffed pork loin with the roasted potato and onion mix.