Cordon Bleu Stuffed Pork Loin

Name: Cordon Bleu Stuffed Pork Loin
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Ingredients: 3 to 4 pound boneless pork loin; 5 ounces frozen chopped spinach ((thawed, squeeze water out)); 8 ounces swiss cheese ((shredded)); 6 ounces deli ham slices; 4 tablespoons olive oil; 3 teaspoons dried herbs de Provence blend; 1 teaspoon kosher salt; ½ teaspoon pepper pepper; ¼ cup mayonnaise; ¼ cup sour cream; 1 teaspoon lemon juice; ½ teaspoon mustard ((yellow or dijon is fine)); ⅛ teaspoon paprika

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This Cordon Bleu Stuffed Pork Loin is filled with ham, swiss cheese, spinach, and herbs, it's the most tender and delicious roast! Whether you make it for a holiday dinner, casual get-together, or a Sunday supper - this roast is a showstopper and will impress your family and guests!

The Best Stuffed Pork Loin!

A delicious pork roast stuffed with ham, melted swiss, spinach, and herbs. Cordon blue stuffed pork loin is perfect for your next gathering.

Whether it be for your Sunday meal, a holiday dinner, or a casual dinner party with friends - everyone will love.

Make-ahead and bake the day of your party. A low carb and keto recipe too!

Ingredients

Here are the ingredients you'll need to make stuffed pork loin:

Stuffed Pork Loin

Boneless Pork Loin Roast
Frozen and Thawed Chopped Spinach
Shredded Swiss Cheese
Deli Sliced Ham
Extra Virgin Olive Oil
Seasonings: Herbs de Provence, kosher salt, and ground black pepper

Cordon Bleu Sauce (Optional)

Mayonnaise
Sour Cream
Lemon Juice
Prepared Mustard: yellow or dijon is fine
Paprika

How To Make Cordon Bleu Stuffed Pork Loin

Step One. Prep Ingredients

Preheat oven to 350 degrees F. Cut (6) 12" pieces of kitchen twine.

Step Two. Butterfly Roast

Slice a 1" diagonal slice lengthwise into the pork loin. From there continue slicing in 1" slices parallel with the countertop. As you go, the thickness of the pork loin should be about 3/4", give or take. It will not be perfect so don't worry!

Continue making slices, rolling roast out flat while you go until you get to the end. You should end up with a rectangle shape, flat roast. If you have any thicker parts go ahead and slice into the thicker parts at an angle to help you flatten it out more.

Not the prettiest picture below, it looks a bit like I took a hatchet to it - but you get the idea! 🙂

Step Three. Stuff Roast

Rub olive oil and generously salt and pepper both sides of pork loin.

Turn sliced side up and lay ham slices overlapping slightly.

Sprinkle spinach over the top

Sprinkle cheese and 1 tsp of the herbs de Provence.

Step Four. Tie Roast

Cut twine into 6 12" pieces. Carefully and firmly begin rolling roast, tucking ingredients back in as you go along. End with the seam side down. With the twine, tie 6 even pieces, firmly tying each piece into a knot. Sprinkle outside of roast with remaining herbs de Provence.

Step Five. Roast the Pork

Place pork loin in a roasting pan and bake for approximately 20 to 25 minutes per pound until the center reaches 140 degrees.

Remove roast from the oven, cover with foil, and let rest 20 minutes before serving.

Cut into slices and serve with optional cordon bleu sauce (easy recipe below!)

How To Make The Creamy Cordon Bleu Sauce

Creamy cordon bleu sauce can be made ahead of time and warmed when ready. This sauce is great on eggs, chicken, and fish!

Whisk together all ingredients in a small bowl or saucepan.

Creamy Cordon Bleu Sauce for Cordon Bleu Stuffed Pork Loin

Heat on low until you are ready to serve roast. Or, you can store in an airtight container and reheat when ready to serve roast the next day.

How To Stuff A Pork Loin

At some point, I will make a video to show how I make this roast, but in the meantime watch the video below from Chef John of Food Wishes. He explains the process of cutting and stuffing the pork loin in a much better way than I probably ever could! 🙂 Watch: How To Stuff A Pork Loin

What To Serve With Pork Loin

If you having a dinner or holiday party, below is my suggestion for an easy menu. Much of the menu can be prepared ahead of time, making dinner much simpler!

To make pan-roasted veggies: cut up potatoes, onions, carrots. Vegetables should be about 1" to 1-1/2" in size. Toss with olive, kosher salt, and pepper. Scatter the vegetables around the base of the roasting pork loin approximately 30 minutes prior to when the roast will be done. When the roast is done remove from pan, tent with foil, and place vegetables back in the oven and turn the heat up to 425 degrees F. Continue roasting vegetables until they are done (approximately 15 to 20 more minutes).

FAQs

How can I tell if stuffed pork loin is done?

A stuffed pork loin is done with the temperature reaches 160 degrees F in the center. Using a programmable thermometer or an instant-read thermometer is the easiest way to check the temperature.

Can I stuff A pork roast the night before?

Yes, you can stuff a pork roast the night before. This is super helpful if you are cooking dinner for a crowd. Follow steps one through four for making this roast Cover roast and keep in the refrigerator. Remove from the refrigerator 30 minutes before roasting.

How do I cook A stuffed pork loin?

You should cook a stuffed pork loin in a roasting pan with a rack. You can also lay your roast over vegetables like onions, potatoes, carrots, etc. Ideal roasting temperature is 350 degrees F. Typical roasting time is about 25 minutes per pound, stuffed.

This roasting time varies with how much stuffing is used and how many pounds the roast is. I would use the time as a guide, but use a thermometer to make sure of the correct temperature.

How Do You Reheat Pork Loin?

You can reheat pork loin a few slices at a time in the microwave if you wish. I use a covered microwave-safe dish, then cook for about 1-1/2 minutes on the reheat setting. If you have any chicken broth or juices leftover from the roast you can put a little in your dish to preserve moisture.

You can also reheat your roast in the oven. Set oven on 300 degrees F., set roast in a baking dish and tightly cover with foil. Heat until warm. Be careful not to cook too long!

Can I ask you a favor?

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📖 The recipe.

Comments

Carol Lang

December 22, 2020 at 9:52 pm

I am getting ready to make this and cannot find the ingredients and directions for The Creamy Cordon Bleu Sauce. Where is it located? Thanks.

- seekinggoodeats
  
  December 23, 2020 at 2:05 pm
  
  Hello! It is located within the post, I hope you found it? I just put all the ingredients and instructions within the recipe card. I originally had it just within the post since it was optional but you got me thinking that it's so delicious, why not add it to the recipe? 🙂
  
Anne

March 22, 2020 at 8:44 pm

I’m confused. In one part of the recipe you say to use a 4 lb pork loin roast. In your directions you say to use pork tenderloin. These are two different cuts of pork. Which did you mean?

- seekinggoodeats
  
  March 24, 2020 at 9:47 pm
  
  Hi Anne, the recipe should be pork loin and I re-worded. You could also use a pork tenderloin as long as it is around that 3 to 4 lbs size. 🙂 Hope you enjoy!
  
  - Jill
    
    May 16, 2021 at 12:52 pm
    
    Could you use fresh spinach?
    
    - Kori
      
      May 20, 2021 at 7:38 am
      
      Hello! Yes, you can use fresh! You'll need to cook it down so it's wilted, then squeeze any water out. The recipe calls for 5 oz (1/2 of a 10 oz) package of frozen spinach so you would start with approx. 1/2 lb of fresh spinach. Hope this answers your question! 🙂

Cordon Bleu Stuffed Pork Loin

The Best Stuffed Pork Loin!