Ham and Cheese Stuffed Pork Loin Accordion Dinner Recipe

Stuffed Pork Loin is a tasty and succulent main dish, ideal for a Sunday family lunch or a special dinner with guests, even for your Christmas dinners. The star of the recipe is, in fact, the loin: a rather lean cut, but equally tender and tasty, obtained from the muscle of the boneless rack.

In our version, simple and accessible to everyone, the pork is cut like an accordion and then interspersed, between one slice and another, with layers of ham and smoked provola: the result, after being placed in a pre-heated oven at 375°F/190°C for about an hour, will be a delicious and stringy dish that will conquer even the most demanding guest.

What is Stuffed Pork Loin?

The stuffed pork loin is a classic Italian dish deeply rooted in the culinary traditions of the country's central and northern regions. Its origins can be traced back to rural Italy, where farmers sought to maximize the flavor and utility of pork, a staple meat in the Italian diet. Stuffing the pork loin with ingredients like herbs, breadcrumbs, cheese, and cured meats was both a way to enhance the taste and a reflection of the resourcefulness of traditional Italian cooks, who often used simple, readily available ingredients. Over time, the dish evolved into a festive centerpiece for family gatherings and celebrations, showcasing the Italian emphasis on hearty, communal meals. Its enduring appeal lies in its versatility, with modern variations incorporating regional specialties, such as mushrooms in Tuscany or chestnuts in Emilia-Romagna.

Pro Tips for The Best Stuffed Pork Loin

• Use a sharp knife to evenly butterfly the pork loin for a consistent thickness, making it easier to roll and cook uniformly.
• Season the meat with salt, pepper, and herbs like rosemary or thyme for a well-rounded flavor. Let it rest for 30 minutes before stuffing.
• Roast at a moderate temperature (around 160–180°C or 320–350°F) to ensure the pork is tender and cooked through without drying out.
• After cooking, allow the loin to rest for 10-15 minutes before slicing to let the juices redistribute.

Are Pork Loin and Tenderloin the Same Thing?

No, pork loin and tenderloin are not the same. Pork Loin is a wide, rectangular cut from the pig's back, larger and better suited for roasting or slicing into chops. It's lean with a bit of fat, making it versatile and ideal for stuffing. Pork Tenderloin is a smaller, narrower, and more tender cut that comes from a muscle along the backbone. It's best for quick cooking methods like grilling or pan-searing.

Is it Better to Cook Pork Loin at 350F or 400F?

The best temperature depends on the cut of pork and the cooking method:

• 350°F is ideal for slow roasting larger cuts like pork loin, allowing it to cook evenly and stay juicy.
• 400°F works well for quicker cooking and achieving a crispy exterior, such as with smaller cuts or when you want a browned crust.

For pork loin, starting at 350°F ensures tender meat, while you can finish at 400°F briefly for a golden crust. Always check the internal temperature to ensure it's cooked to 145°F.

How Do I Keep My Pork Loin From Drying Out?

To keep pork loin from drying out, start by brining or marinating it to infuse moisture and flavor into the meat. Cooking the loin low and slow, ideally at 350°F, ensures even cooking without losing its tenderness. Avoid overcooking by using a meat thermometer and removing the pork from the oven once it reaches an internal temperature of 145°F, allowing it to rest for 10-15 minutes afterward to retain its juices. Regularly basting the meat with pan drippings or broth during roasting also helps maintain its moisture, resulting in a succulent and flavorful pork loin.

How I Know Them It's Done?

Check the internal temperature; the pork is done when it reaches 63°C (145°F) and has rested for at least 3 minutes.

What Else Can I Use For the Stuffing?

If you like, you can enrich the filling with confit cherry tomatoes and a mixture of capers and olives, or you can make the preparation more fragrant by adding various spices and aromatic herbs: sage, cloves, thyme leaves, bay leaves, wild fennel, cardamom, anise seeds.

Instead of the filling suggested here, you can opt for another favorite cheese, such as mozzarella or scamorza, while, in place of the ham, you can choose prosciutto, bresaola, speck or pancetta.

Can I Make This Stuffed Pork Loin Ahead of Time?

You can! Prepare and stuff the loin, then store it tightly wrapped in the refrigerator for up to 24 hours before cooking. Alternatively, you can cook it fully, let it cool, and store it in an airtight container for up to 3 days. Reheat gently in the oven at 325°F, covered with foil, to prevent drying out.

Does This Stuffed Pork Loin Freeze Well?

Of course! Wrap the uncooked, stuffed loin tightly in plastic wrap and foil or place it in an airtight freezer bag. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before cooking. If already cooked, freeze it sliced or whole in airtight packaging, and reheat gently to maintain its texture and flavor.

Some More Pork Recipes You'll Adore!

Pork Roast in Walnut Sauce

Fall-Off-The-Bone Oven Baked BBQ Ribs

Baked Pork and Potato Skewers

Fried Pork Loin Skewers

How to Store Stuffed Pork Loin?

You can keep any leftovers in the fridge, in an airtight container, for 1-2 days  maximum.

How to Make Stuffed Pork Loin?

Place the loin on a cutting board and, using a sharp knife, cut it into accordion-shaped pieces, being careful not to cut the base completely.

Massage the meat with a pinch of salt and pepper and stuff it, between one slice and the next, with the thinly sliced ham.

Also add the provola slices.

Continue in this manner until you run out of ingredients.

Place the stuffed loin on a baking tray lined with parchment paper and bake it at 375°F/190°C for about 1 hour. To make sure that the meat is cooked to perfection, we suggest you monitor the core temperature with a kitchen thermometer with a probe: when it reaches 145°F/70°C you can take the roast out of the oven with complete peace of mind.

Prepare the side dish: peel the potatoes, cut them into wedges and collect them in a baking dish with a clove of garlic, a pinch of salt and pepper and a sprig of rosemary.

Drizzle with a drizzle of extra virgin olive oil and put in the oven at 390°F/200°C for about 40 minutes.

Enjoy!