Caprese Stuffed Pork Loin {Video}

Caprese Stuffed Pork Loin made with center cut pork stuffed 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. For this post, I created step-by-step instructions including a video (see below). Here is what you have to do.

How do you make Caprese Stuffed Pork Loin?

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.

The pork loin should look 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 ½ 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!

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Caprese Stuffed Pork Loin

Carrie's Experimental Kitchen

Tender center cut pork loin stuffed Caprese style with fresh tomatoes, garlic, basil and mozzarella cheese.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Main Entree

Cuisine Italian

Servings 6

Ingredients

  

1x2x3x

• 2 lb. Center Cut Boneless Pork Loin
• 2 Cloves Garlic, minced
• ½ c . Chopped Tomatoes
• ¼ c . Chopped Fresh Basil
• 2 oz . Chopped Fresh Mozzarella
• Salt and Pepper, to taste
• 1 c . Liquid (water, broth or white wine)
• Kitchen Twine

Instructions

 

• 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 ½ 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).

Keyword pork

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September 2018 Note: I love to hear from those of you who have tried one of my recipes. This recipe was so easy to make that a 16 year old boy made it all by himself. Thanks for sending in the picture and trying the recipe John!