Tender center cut pork loin stuffed Caprese style with fresh tomatoes, garlic, basil and mozzarella cheese.
We eat center cut pork loin a lot, especially since I don’t eat any seafood. I also try to monitor how much beef and pasta we consume on a weekly basis so I’m always trying to find new ways my family will eat pork or chicken without being redundant with our meals. I recently combined one of my favorite Italian flavors with a boneless pork loin and came up with this recipe for Caprese Stuffed Pork Loin for our Sunday dinner.
I’ve made Caprese Salad before; which translates into “Salad of Capri” and is a simple salad made of fresh mozzarella (white), tomatoes (red) and basil (green) so it resembles the Italian flag. This combination tastes fantastic and I figured it would be great stuffed inside of a pork loin and boy was I right.Tender center cut pork loin stuffed caprese-style with fresh tomatoes, garlic, basil and… Click To Tweet
For this post, I created step-by-step instructions including a video (see below). Here is what you have to do.
First, gather your ingredients. You will need chopped garlic, tomatoes, basil, fresh mozzarella, kitchen twine, and of course, a center cut boneless pork loin roast.
Next, you’ll want to transform the pork loin into a flat surface. You will do that by taking a sharp knife and ‘roll cut’ it until it’s flat. Take about 1-inch or so and make a horizontal cut along the top, but do not cut all the way through the loin. As you’re carving, roll out the pork loin leaving a 1-inch border along the side and bottom.
Your pork loin should like like this. Get it as flat and even in thickness as you can to ensure even cooking.
Next, top the pork with garlic, tomatoes, basil and the fresh mozzarella cheese.
Carefully roll up the pork loin and secure it tightly with kitchen twine. I needed two pieces since mine was a small 2lb. roast, but use enough to hold the roast together. Place in a roasting pan with some liquid on the bottom — either water, chicken or vegetable broth, or white wine. Totally your preference, but I used chicken broth because that’s what I had; then place in the oven for about 1 1/2 hours or until the internal temperature reaches a minimum of 145 degrees F (I like mine more on the well done side at 160 degrees F).
Remove the roast from the oven and allow to rest for 10 minutes before slicing. This Caprese Stuffed Pork Loin was delicious and serves 4-6 people; depending on how thick you slice it. It makes the perfect meal for Sunday dinner or a special occasion. ~Enjoy!
- 2 lb . Center Cut Boneless Pork Loin
- 2 Cloves Garlic. minced
- 1/2 c . Chopped Tomatoes
- 1/4 c . Chopped Fresh Basil
- 2 oz . Chopped Fresh Mozzarella
- Salt and Pepper, as desired
- 1 c . Liquid (water broth or wine)
- Kitchen Twine
- Preheat oven to 350 degrees F.
- Roll cut the pork loin until it's flat by using a sharp knife. Take about 1" or so and make a horizontal cut along the top, but do not cut all the way through the loin. As you're carving, roll out the pork loin leaving a 1-inch border along the side and bottom. Flatten out the piece of meat.
- Next, top the pork with garlic, tomatoes, basil and the fresh mozzarella cheese.
- Carefully roll up the pork loin and secure it tightly with kitchen twine. Place in a roasting pan with some liquid on the bottom -- either water, chicken or vegetable broth, or white wine.
- Place the roasting pan in the oven for about 1 1/2 hours or until the internal temperature reaches a minimum of 145 degrees F (I like mine more on the well done side at 160 degrees F).
Here are some other pork loin roast recipes you might like to try:
- Dijon Rosemary Encrusted Pork Loin from Carrie’s Experimental Kitchen
- Cranberry Apple Stuffed Pork Loin from Simply Recipes
- Herbs de Provence Encrusted Pork Loin with Chardonnay Gravy from Carrie’s Experimental Kitchen
- BBQ Pork Tenderloin from Family Style Recipes
- Spinach, Mushroom & Goat Cheese Stuffed Pork Loin from Carrie’s Experimental Kitchen
- Bacon & Jalepeno Stuffed Pork Loin from Spiced Blog