Italian Roasted Pork Loin - Stuffed, Folded & Delicious

Welcome to TortellinoTime, where classic Italian flavors meet the warmth of a home kitchen. In today's video, we’re diving into a Christmas classic, an herb-stuffed pork loin. This show-stopping dish is not only perfect for your holiday table but also packed with Sicilian-inspired flavors like rosemary, sage, and fennel. Whether you’re hosting a big family feast or planning a cozy Christmas Eve dinner, this recipe will bring festive cheer to every plate. I’ll guide you through each step, from preparing the flavorful herb stuffing to achieving a beautifully roasted pork loin that’s tender, juicy, and full of holiday magic.

Key Chapters
00:00 - Introduction
00:27 - Preparing the Herb Stuffing
06:00 - Preparing the Pork Loin for Stuffing
10:07 - Stuffing and Folding the Pork Loin
11:33 - Tying the Pork Loin Like a Butcher
14:57 - Preparing the Baking Tray and Oven Setup
16:49 - Cooking Time and Temperature Tips
17:16 - The Final Reveal and Carving Tips
1831 - Serving Suggestions and Flavor Pairing

List of Ingredients

or the Stuffing:
3 slices of fresh bread (multigrain or any bread of choice)
1 sprig of fresh rosemary
A few leaves of fresh sage
A handful of fresh parsley
1 tsp fennel seeds
Fronds of fennel (optional, fresh or frozen)
1 garlic clove, crushed
1 shallot (or small red or white onion), finely chopped
4 rashers of smoked bacon, finely chopped
Olive oil (a small drizzle)
Salt and pepper to taste

For the Pork Loin:
2 kg pork loin joint
Rock salt
Freshly ground black pepper

For the Baking Tray:
Fresh rosemary sprigs (to create a bed)
Bay leaves
Hot water
A splash of white wine
A dash of balsamic vinegar

Cooking Instructions
Prepare the Stuffing:
Start by breaking 3 slices of bread into small chunks. Keep them rustic for texture, or use a food processor for a finer consistency. Combine with chopped rosemary, sage, parsley, and crushed fennel seeds. Add the fennel fronds if you have them, tearing them by hand to release their fresh flavor. Stir in finely chopped shallots, garlic, and smoked bacon. Add a drizzle of olive oil and season lightly with salt and generously with pepper. Mix everything well and set aside.

Prepare the Pork Loin:
Pat the pork loin dry with kitchen paper, removing any excess moisture. Using a sharp knife, slice the loin horizontally into thirds, ensuring the cuts do not go all the way through. Open it up like a book, creating a flat surface. Lightly score the inside of the meat to help the marinade penetrate. Season generously with rock salt and black pepper.

Assemble the Stuffed Pork Loin:
Spread the prepared stuffing evenly over the scored surface, leaving an inch border. Fold the pork loin back to its original shape, pressing it firmly to secure the stuffing.

Tie the Pork Loin:
Use cooking string to tie the pork loin securely. This ensures even cooking and a professional look. Trim excess string, and for extra security, insert small skewers or toothpicks at the edges.

Prepare the Baking Tray:
Line the base of a roasting tray with rosemary sprigs and bay leaves. Add hot water, a splash of white wine, and a dash of balsamic vinegar for added aroma. Place the pork loin on a griddle or rack above the liquid.

Roast the Pork:
Preheat the oven to 200°C. Cover the pork loin with foil, ensuring a tight seal. Roast for 30 minutes at 200°C, then lower the temperature to 180°C for an additional 2 hours. For the final 30 minutes, remove the foil to allow the pork to brown beautifully.

Rest and Serve:
Let the pork loin rest for 10 minutes after removing it from the oven. Carve into slices, ensuring each piece has a bit of the delicious stuffing. Pair with roast potatoes, carrots, or Yorkshire puddings for a festive touch.


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