Cordon Bleu Stuffed Pork Loin, filled with ham, swiss, spinach, and herbs, is the most tender and delicious roast. Whether you make for a holiday dinner, a casual get-together, or a Sunday supper - this roast is a showstopper and will impress your family and guests!
With easy step-by-step instructions, only you will know it wasn't hard to make! You can even prepare a day ahead and simply roast the day of your dinner! This is a low carb and keto-friendly recipe too!
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You'll ❤️ 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! Anyone can make with the step-by-step instructions.
Ingredients and Tools
Ingredients - Stuffed Pork Loin
- (1) 3 to 4 lb boneless pork loin roast
- 5 oz. frozen chopped spinach, thawed and water squeezed out
- 8 oz swiss cheese, shredded
- 6 oz of deli ham slices
- 4 tbsp olive oil
- 3 tsp. herbs de Provence
- kosher salt (my favorite!)
- pepper
Ingredients - Cordon Bleu Sauce (Optional)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon lemon juice
- 1/2 teaspoon mustard (yellow or dijon is fine)
- 1/8 teaspoon paprika
Tools
- Chef's knife
- cutting board
- roasting pan with rack
- kitchen twine
- kitchen scissors
- cheese grater
- instant-read thermometer
- measuring spoons
- drainer
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.
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!
Menu
- Cordon Bleu Stuffed Pork Loin (with Creamy Cordon Bleu Sauce on the side)
- Easy Pan-roasted vegetables
- Make-ahead layered salad
- Pumpkin Creme Brulee
Two Days Prior:
- Make Pumpkin Creme Brulee (do not carmelize top yet)
- Make the Creamy Cordon Bleu Sauce
One Day Prior:
- Stuff pork roast and secure. Cover tightly and refrigerate.
- Cut up vegetables that will be pan-roasted.
- Make layered salad
Day of Dinner:
- Roast pork loin
- Toss vegetables with olive oil and salt/pepper. Roast vegetables (see instructions below)
- Whip cream for Pumpkin Creme Brulee, if not carmelizing top
- Warm the Creamy Cordon Bleu Sauce
Before Serving
- Carmelize creme brulee top, or dollop with whipped cream
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).
More Pork Recipes
- Tender Pork Cube Steak Recipe with Gravy
- Pork Tenderloin on the Grill
- Green Chili Pork Stew Recipe
- Grilled Pork Steak Recipe
- Slow Cooker BBQ Pulled Pork (Instant Pot BBQ Pork)
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!
📋 Recipe
Cordon Bleu Stuffed Pork Loin
Ingredients
Cordon Bleu Stuffed Pork Loin
- 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
Cordon Bleu Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon lemon juice
- ½ teaspoon mustard (yellow or dijon is fine)
- ⅛ teaspoon paprika
Instructions
Stuffed Pork Loin
- Preheat oven to 350 degrees F. Cut (6) 12" pieces of kitchen twine.
- 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.
- 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, followed by cheese, and 1 tsp of herbs de Provence.
- 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.
- 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 stand 20 minutes before serving.
Creamy Cordon Bleu Sauce
- Whisk together all ingredients in a small bowl.
- Right before you are ready to serve your roast, heat on low in a small saucepan until warm Stir frequently. Alternatively, you can use a small microwave bowl and warm in the microwave.
- This sauce can be made ahead of time and stored in your refrigerator until ready for warming.
Notes
Nutrition
© 2023 Seeking Good Eats™
Anne says
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 says
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 says
Could you use fresh spinach?
Kori says
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! 🙂
Carol Lang says
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 says
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? 🙂