The Best Pork Loin Roast – Feta & Garlic Stuffed

This show-stopping Pinwheel Pork Loin isn’t your average pork loin roast.

It’s a classic pork tenderloin recipe transformed by spiral-cutting it into a 3/4 to 1-inch thick layer… Then filled with a savory blend of feta, Parmesan, kale, garlic, and Italian breadcrumbs. Once rolled up and roasted to perfection, this main dish impresses with its gorgeous presentation and flavor!

Pinwheel Pork Loin is the perfect centerpiece for special occasions, from Thanksgiving and Christmas to New Year’s Eve or birthday celebrations! Its elegant presentation and beautiful crust, and best flavors make it a memorable addition to your holiday feast.

The combination of lean cut of meat, creamy feta, earthy kale, and aromatic garlic in this easy recipe creates a flavor profile that even the pickiest eaters enjoy. Whether you’re hosting a big gathering or a small dinner, this show-stopping boneless pork loin roast is a crowd-pleaser.

This Pork Loin Roast is one of my go-to recipes for pork. Once you try it, I’m sure this easy meal will be something your whole family will love. We love this just as much as my Grilled Pork Loin recipe, Smothered Pork Chops, and Stuffed Pork Loin Roast.

How to Spiral-Cut Pork Loin Roast

Before you get started make sure you have the right equipment to make it easier. I use a sturdy sharp knife that’s got a longer 6-7 inch blade for this. And a large 18-inch cutting board.

The goal is to create a continuous, spiral-shaped cut that will eventually open up the loin into a flat sheet!

1. Prep the Pork Loin:
   • Place the pork loin on a cutting board, fat side down.
   • Let your loin come to room temperature for easier cutting.
2. Make the Initial Cut:
   • Starting on the top side, insert your knife about 3/4 – 1 inch deep into the pork loin, making a long, straight cut along the length of the meat.
3. Begin the Spiral:
   • Gently lift the flap of meat created by the initial cut.
   • Make a shallow, parallel (parallel to the outside of the pork loin) cut about 3/4 – 1 inch deep, starting from the edge of the flap and moving towards the uncut portion of the loin. Staying 3/4 inch away from the outside of the pork loin…. So the meat is 3/4 inch to 1 inch thick.
   • As you cut, the meat will naturally unroll, revealing more surface area to cut.
4. Continue the Process:
   • Keep making shallow, parallel cuts, gradually working your way around to the center of the loin.
5. Flatten the Loin (Optional):
   • If the loin is uneven in thickness, you can gently pound it with a meat mallet or the flat side of a heavy skillet to even it out. Be careful not to over-pound, as this can toughen the meat.

Tips:

• Use a very sharp knife to make clean, precise cuts… But it doesn’t need to be perfect;)
• Take your time and be patient. Rushing can lead to uneven cuts.

Once you have a flat layer of pork loin, you can proceed with adding your filling and rolling it up.

Simple Ingredients

This beautiful pork loin only has 6 simple ingredients that can be found easily at your favorite grocery store: Italian bread crumbs, feta cheese crumbles, grated parmesan cheese, fresh garlic, kale, and pork loin! You can add Kosher salt and pepper to taste, but with the Italian bread crumb, fresh herbs and the salty feta and parmesan cheese, it’s plenty salty for my taste!

You will need some roasting string or butcher’s twine to tie the roast together so it holds its shape after rolling!

How to Make the Best Pork Loin

First preheat your oven to 375 degrees F.

Spiral slice your pork loin roast and lay it flat on a cutting board.

In a medium bowl toss together your Italian bread crumbs, fresh grated parmesan cheese, finely sliced kale, minced garlic, and feta cheese crumbles.

Evenly spread the bread crumb mixture over the flat pork loin. Starting on one longer end, roll the pork loin up as tightly as you can while keeping as much filling inside as possible. Some filling will fall out, but you can stuff it back in after you tie the pork loin roast;)

Use the 4 -5 pieces of cooking twine (string) to tie the roast together so it holds its shape. As shown above.

Then take any of the stuffing that fell out and try to stuff it back into the open ends of the pork loin.

Carefully place your stuffed pork loin on a roasting rack inside a roasting pan.

Roast at 375 degrees F for 1.5 hours till the center of the roast reaches 150 degrees F on an instant read thermometer. (In the thickest part.)

Remove from the oven, and let the golden brown roast pork rest for 15 minutes. 

Meanwhile, make the pan sauce from the pan juices.

To slice your pinwheel pork loin roast for the best enjoyment and display, use a sharp knife. 

For best results, slice the pork loin perpendicular to the roll, creating beautiful, circular slices that showcase the layers of filling. 

Serving: The best way to serve this is to arrange the slices on a platter, overlapping them slightly for a gorgeous presentation. This roast pork recipe goes especially well with green beans sauteed in olive oil and a splash of soy sauce, creamy mashed potatoes and homemade gravy… And a fresh salad!

Pork Loin Roast Notes

Cooking Time: Roasting time can vary a little depending on the size and thickness of your pork loin roast. Use a meat thermometer to make sure the internal temperature of the pork reaches at least 145°F.

Optional Marinating: For even more flavor, you can marinate the pork loin roast in your favorite Italian dressing the day before cooking. 

Leftover Storage: If you’re lucky enough to have any leftovers… They can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave for an great lunch the next day!

What to do with leftovers: These Stuffed Pork Loin Roasts can be used for a number of other pork recipes. If you want to enjoy these another way, try using these in baked pasta dishes, pork fried rice, and even pork sliders with mustard for extra flavor.

Recipe Card

If you try this recipe and love it… I’d really appreciate it if you left a star rating or review!

The Best Pork Loin Roast

This gorgeous stuffed pork tenderloin is so delicious. It’s filled with Italian flavors and cheeses for a truly impressive dish made with an affordable pork loin!

5 from 2 votes

Print Pin Rate

Course: Meats

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Additional Time: 15 minutes minutes

Total Time: 2 hours hours 15 minutes minutes

Servings: 6 servings

Calories: 184kcal

Author: Juliea Huffaker

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Ingredients

• 1/4 of a whole pork loin 2-3 pounds
• 1/2 cups panko Italian Bread Crumbs
• 1 cup finely chopped kale
• 4 large cloves garlic minced
• 1/2 cup feta cheese crumbles
• 1/3 cup fresh grated parmesan cheese
• *Optional – Salt & Pepper to taste

Instructions

• First, preheat your oven to 375 degrees F. Spiral slice your pork loin roast and lay it flat on a cutting board. (See blog post for step by step instructions.
• In a medium bowl toss together your Italian bread crumbs, freshly-grated parmesan cheese, finely sliced kale, minced garlic, and feta cheese crumbles.
• Evenly spread the bread crumb mixture over the flat pork loin. Starting on one longer end, roll the pork loin up as tightly as you can while keeping as much filling inside as possible. Some filling will fall out, but you can stuff it back in after your tie the pork loin roast;)
• Use the 4 -5 pieces of cooking twine (string) to tie the roast together so it holds its shape.
• Take any of the stuffing that fell out and try to stuff it back into the open ends of the pork loin.
• Carefully place your stuffed pork loin on a roasting rack inside a roasting pan.
• Roast at 375 degrees F for 1.5 hours till the center of the roast reaches 150 degrees F on an instant read thermometer. (In the thickest part.)
• Remove from the oven, and let roast rest for 15 minutes.
• While waiting for the roasted stuffed tenderloin to cool, make the pan sauce. Allow the pan drippings at the bottom of the pan to simmer over medium heat. Once simmering, turn down the heat and add unsalted butter, onion powder and flour. Whisk together until the consistency thickens. Sprinkle about half a teaspoon of sugar for a hint of sweetness (this is optional).

To slice your pinwheel pork loin for the best enjoyment and display… Use a Sharp Knife:

• Slice the pork loin perpendicular to the roll, creating beautiful, circular slices that showcase the layers of filling.
• Serving: Arrange the slices on a platter, overlapping them slightly for a gorgeous presentation.

Notes

Adjust Cook Time: The cooking time may vary depending on the size and thickness of your pork loin. Use a meat thermometer to ensure it reaches an internal temperature of 145°F.
Optional Marinating: For extra flavor, consider marinating the pork loin in your favorite marinade before cooking.
Pan Sauce: Create a delicious pan sauce by deglazing the roasting pan with wine or broth. Simmer, scraping up any browned bits, and thicken with a slurry of cornstarch and water.
Side Dish Pairings: This dish pairs well with a side of mashed potatoes or a fresh green salad.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.

Nutrition

Serving: 1g | Calories: 184kcal | Carbohydrates: 23g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 603mg | Fiber: 2g | Sugar: 3g