Herb-Stuffed Pork Loin Roast
A show-stopping pork loin butterflied open and layered with ham, melted cheese, smoky bacon and briny olives, then seasoned with oregano and a drizzle of olive oil. Slow-roasted in foil to lock in every bit of flavor, then uncovered for a golden, irresistible crust. A stunning centerpiece for Sunday dinners and special gatherings.
🛒 Ingredients
8 servings
- 1 pork loin (about 2 kg / 4.4 lbs)
- 300 g (10 oz) sliced ham
- 300 g (10 oz) sliced mozzarella or provolone
- 150 g (5 oz) sliced smoked bacon
- 150 g (5 oz) pitted olives
- 1 medium onion, thinly sliced
- 1 tablespoon dried oregano
- 3 tablespoons olive oil
- Salt and black pepper to taste
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Directions
- 1
Preheat the oven to 180°C (350°F). Place the pork loin on a cutting board and butterfly it open with a sharp knife, cutting lengthwise without slicing all the way through.
- 2
Pierce the inner surface gently with the knife tip, then season generously with salt, pepper and half the oregano.
- 3
Layer the fillings one by one: ham, mozzarella, bacon strips, olives and sliced onion.
- 4
Sprinkle the remaining oregano and drizzle generously with olive oil over the filling.
- 5
Carefully roll the loin closed, tie with kitchen twine to hold its shape, and wrap tightly in aluminum foil.
- 6
Roast for about 45 minutes, then remove the foil and continue roasting 15–20 minutes until golden brown.
- 7
Rest the roast for 10 minutes before slicing and serving.
💡 Chef's Tip
For the best flavor, stuff the roast the night before and let it marinate in the refrigerator overnight. Pairs beautifully with roasted potatoes or seasonal vegetables.
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