A savory rolled pork loin roast stuffed with sweet bell peppers, onions, garlic, and fresh herbs. Juicy, flavorful, and perfect for a dinner party or holiday table.

Herb-Stuffed Pork Loin Roast | Savory Roasted Pork with Peppers and Onions

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This stunning rolled pork loin roast is packed with Mediterranean-inspired flavor. Tender pork is butterflied, seasoned, and filled with a colorful medley of sautéed bell peppers, red onion, garlic, and fresh herbs like rosemary and thyme. Rolled, tied, and roasted to perfection, the result is a juicy, elegant main dish with a beautiful spiral of savory filling in every slice. Perfect for special occasions or an impressive weekend dinner — and surprisingly simple to make!

If you’re looking to impress guests or elevate your weekend dinner game, this Herb-Stuffed Rolled Pork Loin Roast is a winner. Juicy pork, colorful peppers and onions, and a swirl of garlic and herbs in every slice — it’s a showstopper that tastes as good as it looks.

Why You’ll Love This Recipe

Beautiful Presentation: That spiral of roasted pork and veggies is a total centerpiece moment.
Surprisingly Simple: Don’t be intimidated — it’s easier than it looks.
Customizable: Switch up the herbs or add spinach, goat cheese, or even sun-dried tomatoes for your own twist.

Whether you’re hosting a holiday dinner or just want something a little special on Sunday night, this dish delivers elegance and comfort in one.

🌿 What You’ll Need

Main Ingredients:

Pork loin roast — boneless, butterflied
Bell peppers — red and yellow for sweetness and color
Red onion — adds depth and color
Garlic — aromatic and bold
Fresh herbs — rosemary, thyme, parsley
Lemon zest — for brightness
Olive oil — for sautéing and roasting

Optional Add-ins:

Red pepper flakes for heat
A drizzle of balsamic glaze for serving

🔪 How to Roll a Pork Loin (It’s Easier Than You Think)

If your pork loin isn’t already butterflied, just slice it open like a book and pound gently for even thickness. After adding the filling, roll it up jelly-roll style, tie it with butcher’s twine, and roast.

Pro tip: searing before roasting locks in flavor and gives you that golden crust.

Author: Kari Jean your Joyista
Yield: 6-8 servings 1x
Category: Pork
Method: Stovetop, oven
Cuisine: American

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet or prep an oven-safe skillet.
Sauté the filling: In a skillet, heat 1 tbsp olive oil over medium. Add peppers and onions; cook until soft (5–7 mins). Stir in garlic, rosemary, thyme, and red pepper flakes. Remove from heat and cool slightly.
Season and stuff: Open the pork loin, season with salt, pepper, and lemon zest. Spread the filling evenly, then roll tightly. Secure with twine every 2 inches.
Sear the roast: Heat remaining 1 tbsp olive oil in a skillet over medium-high. Sear the pork on all sides until browned (2–3 mins per side).
Roast: Transfer to oven and roast for 55–70 minutes, until internal temp reaches 145°F (63°C).
Rest & serve: Let rest for 10–15 minutes. Slice and serve with juices or a drizzle of balsamic glaze.

Notes

Tips for Success

Let the Pork Rest: After roasting, be sure to let the pork loin rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring the meat is juicy and tender.
Tie it Well: Use butcher’s twine to secure the roast tightly. This helps maintain the shape and ensures the filling doesn’t spill out during roasting.
Customize the Filling: Feel free to experiment with different herbs, cheeses (such as goat cheese or mozzarella), or even greens like spinach for a new twist.
Don’t Skip the Searing: Searing the roast on all sides before baking creates a beautiful golden crust and locks in the flavors. It’s worth the extra step!
Make Extra Veggies: The peppers and onions can be sautéed ahead of time and stored in the fridge, so this dish is a breeze to assemble when you’re ready to cook.
Use a Meat Thermometer: For perfect results, always check the internal temperature of the pork. The ideal temperature for medium-rare is 145°F (63°C).

❓ FAQs

1. Can I use a different cut of pork?

While this recipe is designed for a pork loin roast, you can substitute with a pork shoulder or tenderloin if you prefer. Keep in mind, shoulder may need a longer cooking time due to its fattier nature.

2. Do I have to butterfly the pork?

Butterflying the pork loin helps create a larger surface area for stuffing and ensures even cooking. If you’re short on time, you can ask your butcher to butterfly the loin for you.

3. Can I prepare this ahead of time?

Yes! You can prep the stuffed pork loin the day before, wrap it tightly in plastic wrap, and refrigerate. Just make sure to bring it to room temperature before roasting.

4. What if I don’t have butcher’s twine?

If you don’t have twine, you can use toothpicks to secure the pork loin, but it might not hold as firmly. Alternatively, you can roast the loin as a flat piece and fold it like a roulade, securing it with toothpicks or skewers.

5. Can I freeze this recipe?

You can freeze the rolled pork loin before cooking. Wrap it tightly in plastic wrap and foil. When ready to cook, thaw it overnight in the fridge and roast as directed.

🍷 Pairings:

Wine Pairings:

Pinot Noir: This light red wine with its earthy, fruity notes complements the savory pork and herbs beautifully.
Chardonnay: A full-bodied white with a touch of oak will pair wonderfully with the richness of the roast and the caramelized vegetables.
Zinfandel: If you prefer a bolder red, Zinfandel’s spicy, fruity profile balances the richness of the pork and the sweetness of the peppers and onions.

Side Dish Pairings:

Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of garlic will complement the pork’s savory flavors.
Roasted Brussels Sprouts with Bacon: The crispy, savory Brussels sprouts balance the richness of the pork roast.
Crispy Roasted Potatoes: The crispy texture of roasted potatoes pairs perfectly with the juicy pork.
Arugula Salad with Lemon Vinaigrette: A fresh, peppery salad adds a light and tangy contrast to the hearty pork.

Sauce Pairings:

Balsamic Reduction: A drizzle of balsamic glaze over the sliced pork enhances the sweet-savory balance and adds a touch of acidity.
Chimichurri Sauce: For a fresh, herbaceous contrast, serve this tangy sauce made with parsley, garlic, and vinegar.
Apple Cider Sauce: A slightly sweet, tangy apple cider reduction adds a fruity punch to balance the richness of the pork.

Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice.

Nutrition

Serving Size: 6 oz
Calories: 330
Fat: 18
Carbohydrates: 6
Protein: 35

Herb-Stuffed Rolled Pork Loin Roast with Peppers and Onions