Balsamic Glazed Pork Loin with Focaccia Stuffing

Dijon and balsamic glazed pork loin, stuffed with a rosemary focaccia stuffing and roasted with herbed Yukon gold potatoes.

If you have never stuffed a pork loin, this task might seem daunting. But it’s not as difficult as you think and this post will show you how. Have the stuffing, glaze, and potatoes ready before you begin working on the pork.

This pork loin is about 1 1/2- 2 pounds. Begin cutting the pork about 1/2 an inch from the bottom. When you reach 1/2 an inch from the edge, flip the top portion over and continue to cut 1/2 an inch from the bottom.

When you reach 1/2 an inch from the edge, flip the top over again. The pork should be an almost even 1/2 inch thick piece. Pound the pork with a meat mallet to even out any thick spots.

Season both sides of the pork with salt and pepper, and rub a layer of glaze on the inside. Top the glaze with the stuffing and roll it up.

The fat side should remain on the top. Starting from the middle, tie the pork with 3 or 4 pieces of butcher’s twine. Some of the stuffing will fall out. You can try pushing it back in the pork or place it under the pork on top of the potatoes. Rub all sides of the pork with the glaze and place it on top of the herbed potatoes. Cook in a 350-degree oven for 1 hour and 15 minutes or until the center reaches 145 degrees.

Once the pork is cooked, remove it from the pan and rest it on a cutting board for 15 minutes. Loosen the potatoes from the bottom of the pan. They should be brown and tender. Remove the twine from the pork, slice, and serve with the herbed potatoes.

I hope this made stuffing a pork loin less challenging. If you would like to make your own focaccia for this recipe, check out my post for Rosemary Garlic Focaccia.

Balsamic Glazed Pork Loin with Focaccia Stuffing

Course Dinner, Main Course
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 4


Balsamic Glaze

  • 1/8 cup whole grain dijon mustard
  • 1 tbsp honey
  • 1 1/2 tsp balsamic

Roasted Potato

  • 3 large yukon gold potatoes
  • 1 tbsp olive oil
  • 3/4 tsp fresh thyme chopped
  • 3/4 tsp fresh rosemary chopped
  • 1/4 tsp salt
  • 1/8 tsp pepper

Focaccia Stuffed Pork

  • 1 1/2 cup focaccia cubed
  • 1/2 tbsp olive oil
  • 1/4 onion chopped
  • 1 rib celery chopped
  • 1 tbsp garlic
  • 1/2 tsp rosemary chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup chicken stock
  • 1 1/2-2 lbs pork loin
  • salt and pepper


Balsamic Glaze

  • Combine ingredients and set aside.

Roasted Potato

  • Cut potato into large chunks or dice. Place in a skillet or on a sheet pan and toss with oil, herbs, and salt and pepper.

Focaccia stuffed Pork

  • Cut the focaccia into small cubes. Dice onion and celery. Mince garlic and rosemary. Add olive oil to a skillet on medium heat. When hot add onion, celery, garlic, rosemary, salt and pepper and cook until soft. Add chicken stock and turn off heat. Cool slightly and mix in the focaccia. Set aside.
  • Preheat oven to 350 degrees. Filet the pork and pound with a meat mallet to make pork even thickness. Season both sides with salt and pepper. Coat the inside with some of the balsamic glaze. Spread stuffing mixture evenly over the pork. Roll up pork and tie with butchers twine. Place on top of potatoes and glaze with half of balsamic glaze.
  • Place pork in the oven and cook for 1 hour – 1 hour 15 minutes. Add the rest of the glaze and rotate halfway through cooking. When pork is cooked, remove from pan, scrape the potatoes from the bottom of the pan. Cool pork for 15 minutes before slicing. Serve pork with potatoes.

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