Pork loin stuffed with creamy ricotta is a show-stopper of a dish that brings together rich, savory pork and silky filling for a uniquely irresistible bite. To think this elegant recipe is so simple! Buttered flied over a succulent pork loin filled with herby, creamy ricotta mixture then a spiraled cotekou meat roll roasted until flavorful and melt in your mouth texture. The result? Table centerpiece that looks delicious and really just is delicious.
Ingredients
So to make this stuffed pork loin, you will need:
1. Pork Loin: 1 (2 lb) whole pork loin, trimmed and butterflied
2. Ricotta Filling:
- 1 cup of ricotta (this gives them creaminess and moisture)
- 3/4 cup grated Parmesan cheese (to make it extra savory)
- 1/2 cup chopped fresh spinach (for some colour and flavour)
- Cloves chopped garlic (gives flavor to the filling)
- 1 TB of fresh basil, chopped
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
3. For Seasoning the Pork:
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 tsp Italian seasoning mix
4. For Tying:
- Or use some kitchen twine or butcher’s string
Method
Step 1: Butterfly the Pork Loin
First up: lightly prepping the pork loin. It is an absolute must to butterfly the loin so that you can load it with the luscious ricotta mixture. Place the pork loin on a cutting board and using a sharp knife holding carefully to slice down over top half way through until about inch from bottom end of the pork loin to split open horizontally but not cut through completely. Butterfly the pork loin open and pound it with a meat mallet to create an even thickness all around.
Butterflying may seem a bit fancy, but it is actually a simple and useful method for making the roast more even in cooking and giving you that tenderness. It also helps fill and roll the meat so much easier as well. This way, that creamy ricotta mixture will be able to spread evenly and get into each slice for a hit of savory goodness.
Step 2: Prepare the Creamy Ricotta Filling
In a large mixing bowl, mix together the ricotta cheese, some grated Parmesan cheese, chopped spinach, garlic, basil and parsley. Sprinkle in some salt and pepper. It includes ricotta cheese, which introduces a creaminess to the lightweight texture, and Parmesan cheese, which plays up the umami flavors in the filling. The herbs and garlickiness provide a bright note against the heavy creaminess of the cheese.
Combine the filling until nicely mixed. Taste and season if required. This creamy filling will incubate inside the pork loin as it cooks, making for a rich mouthful in every cut. A good filling allows the pork loin to dry really slowly while ensuring it maintains a lot of moisture and flavour.
Step 3: Stuff and Roll the Pork Loin
Place the butterflied pork loin out flat Carefully spread the ricotta mixture inside, leaving a small (about half-inch) border to keep the filling from oozing out when you roll it up. Begin rolling from one end so that the pork loin is snugly against itself and filling remains sealed inside.
After rolling, tie the pork loin in intervals of 1 to 2 inches with a piece of kitchen twine. This will help you retain the shape of the pork loin and contain your filling whilst it cooks. Ann recommends that each tie be tight enough for the filling to hold, but not so tight that the filling oozes while roasting. A tied roast will cook evenly, ensuring tender texture and a professional looking appearance.
Step 4: Season the Outside of the Pork Loin
Drizzle the rolled n tied pork with olive oil, this will hopefully help it brown. Goes heavy on the salt, black pepper, smoked paprika, and Italian seasoning. All these seasonings provide added background to their outer crust, complementing the creamy interior.
The smoked paprika adds some smokiness and great color to the pork loin, and the Italian seasoning blend mirrors the herbs in the ricotta filling. This seasoning combo makes a flavorful crust that gives you a nice contrast to the soft inside, something for your taste buds to chew on!
Step 5: Sear the Pork Loin
Heat a large oven-proof skillet or roasting pan over medium-high heat. Drizzle some olive oil and place the pork loin on all sides to sear, 2-3 minutes per side or until golden crust forms. This seals the juices and adds a nice savory component to the pork.
The importance of searing is, it adds flavor and build the beautiful and brown crust with crispy texture on the outer side whereas soft and creamy in the center. Not only does it help by adding a depth of flavor, but searing allows the pork loin to cook evenly once it goes in the oven.
Step 6: Roast the Pork Loin
Set the oven to 375°F (190°C) After searing, transfer your skillet with pork loin to the oven. Roast for 25-35 minutes or until the internal temperature registers 145°F (63°C), checking frequently to avoid overcooking. All of that is to say, cooking it here allows you not risk drying the pork out.
If you like your roast a little more done, you can let the internal temp go to 150ºF, but be careful—higher water temps will start to decrease tenderness.
Step 7: Rest the Pork Loin
When the pork loin has cooked to your desired temperature, take it out of the oven. Tent it with foil and allow to rest for 10–15 minutes. Letting it rest also redistributes the juices all throughout the meat, so you get a tender bite in every slice.
This is the most underrated step: resting of pork and this is extremely important to keep your pork juicy and delicious. If you cut into the pork too early the juices will run out leaving dull meat. Above all, leaving it to rest makes slicing easier with beautiful pieces of uniform thickness to serve.
Step 8: Slice and Serve
When chilled, cut the pork loin with a sharp knife into rounds. When sliced, you will see a lovely spiral of rich ricotta filling inside. Drizzle the pan juices over your stuffed pork loin when serving
Serve with roasted vegetables, mashed potatoes or a light salad that will counterbalance the richness of the pork and ricotta filling. With the creamy filling, juicy pork and flaky pastry crust, this is a meal in itself.
Tips for Perfecting Ann’s Stuffed Pork Loin
- Look for fresh ricotta: The filling is made richer and creamier with freshly packaged ricotta. Steer clear of too much liquidy ricotta because it can render the filling slump.
- Introduce a Citrus Note: For something new, mix in 1 tsp lemon zest with the ricotta. It brightens all that flavour with a preposterous amount of citrus, cutting through the cream and salinity
- Use Different Herbs: Mix it up and use different herbs for flavor. Pork is a great match with herbs like thyme and rosemary, giving the filling an earthy flavour to offset its richness.
Serving Suggestions
- Vegetables: A side of roasted carrots, parsnips or Brussels sprouts offers visual appeal and satisfying mouthfeel for a wholesome meal.
- Whipped Potatoes: You can never go wrong with classic, creamy whipped potatoes to pair with the pork and its rich flavors.
- A garden salad: A fresh and light salad that makes a great contrast with the heavy stuffed pork loin.
Conclusion
Ann’s Stuffed Pork Loin with Ricotta Cheese is a moist and creamy pork dish that is simple to make — yet if required, will impress any guests you may be serving Then the herbed, garlicky ricotta filling lends its lovely creaminess to offset the pork’s salty, meaty goodness. Butterflying and seasoning the pork well, followed by a two-step sear-and-roast method results in a juicy, tender pork loin with a golden brown crust. This dish is sure to be a winner, whether it is for family dinner or when entertaining guests. Pair it up with simple sides to finish off your meal and wait for the praise!
