Tuscany Stuffed Pork Loin

Tuscany Stuffed Pork Loin adds delicious stuffing to a juicy pork loin that tastes amazing! Sun dried tomatoes, fresh basil, onions and garlic cooked in white wine for the stuffing and red wine with balsamic vinegar in the gravy. What’s not to love about this awesome comfort food!

Tuscany Inspired

One thing that I love about Tuscany food is the down to earth, rustic feel to the food that uses fresh ingredients for a rich, bold taste to everything. Tuscany is also wine country, so wine is often used in the food.

Just to clarify, Tusken Raiders do not come from Tuscany, Italy. They are from Tatooine, a made up planet in Star Wars. And, yes, I had someone ask . . .

Is Pork Loin the Same as Tenderloin?

No. They are different. Pork loin is longer, wider and is cut from the back of the pig. Tenderloin runs along the ribs. This muscle isn’t used for walking or much of anything at all. Therefore, it’s the most tender meat of an animal. You cannot substitute one for the other. They are cooked differently. The tenderloin does best at higher heat and shorter cooking time, while pork loin does better at a lower heat for a longer cook time.

Because both cuts of meat have the word “loin” in them, people get confused about this easily. When you go to buy the meat, be sure you select the correct cut so you end up with juicy meat when it’s finished cooking!

What Is Tuscany Stuffed Pork Loin?

I have made many stuffed meats including pork loin. However, I have never added Italian flavors to pork. Usually, when it comes to Italian food, people generally think of fish, shellfish, and chicken and the main meats used in Italian food. While that is true, pork, lamb, and beef are also used. Just think of your traditional Italian meatballs and Italian sausage

Pork is inexpensive and usually costs less than boneless skinless chicken breast. So it makes an excellent meat to use. I wanted to make a stuffed pork loin so I decided to use my favorite Italian flavor profile. I love marinated sun dried tomatoes, fresh basil, garlic, and more.

Another Tuscan element to this dish is I also use 2 kinds of wine in this meal. I use white wine in the stuffing and red wine in the gravy. I use beef stock as my base because it holds up to the bold flavors of the red wine and balsamic vinegar better than other stocks.

What Ingredients Are in Tuscany Stuffed Pork Loin?

• Pork Loin
• Olive Oil
• Baby Spinach
• Onion
• Sun Dried Tomatoes
• Garlic
• Fresh Basil
• Fresh Parsley

Red Wine Balsamic Gravy

• Olive Oil
• Butter
• Shallots
• Garlic
• All Purpose Flour
• Beef Stock
• Red Wine
• Balsamic Vinegar
• Fresh Parsley
• Bay Leaf
• Cornstarch

Ingredient Notes

Beef Stock – Beef stock? With pork? Yes. Since this gravy uses red wine and balsamic vinegar you need to use a base that will hold up to these bold flavors. Chicken stock, vegetable stock, or even a pork gravy are all to delicate for this meal and this gravy. If you want a more delicate flavor for this, skip my gravy all together and make a different one. A packaged pork gravy would work well.

Cooking Instructions

Tuscany Filling

1. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the onions and season with salt and pepper. Saute until they are soft and fragrant, about 5 minutes.
2. Add in the garlic and stir for about 1 minute. Next, add the baby spinach and white wine. Cook until the spinach is wilted, about 3-5 minutes.
3. Add in the sun dried tomatoes and mix well. Remove from the heat and add in the fresh basil. Set aside until needed for the filling.

Pork Loin – Preparation

1. Heat the oven to 375° F
2. Butterfly the pork loin by slicing it laterally about 1/3 of the way up. Be careful not to slice it all the way through. Unroll the pork loin. You should have a thinner part and a thicker one.
3. Slice it again about 1/2 way up the thicker part being careful not to slice it through. Unroll that slice. You should wide up with the loin opened up seeing that it was cut in thirds.
4. Cover the pork loin with plastic wrap. Use a kitchen mallet to pound it to the same thickness, giving more attention where the slices ended as those points will be slightly thicker,
5. Remove the plastic wrap and season the meat with salt and pepper.
6. Spoon on the filling (instructions below), leaving a little room around the edges. Leave about 1 inch of room along one of the long edges. This will allow you to roll it up without losing the stuffing.
7. Begin rolling the pork starting with the long edge that has the filling all the way to the edge. Gently roll it toward the other end. As you do, you will notice that the filling will slightly get pushed to the enge with no filling.
8. Once it is rolled, use cooking twine to tie up the pork so that it won’t unroll and the filling fall out.

Pork Loin – Cooking

1. Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Place the rolled pork loin in the pan and sear it on all side. Most skillets can be put directly into the oven. Or you can use a baking pan.
2. Cook the loin in the oven for 30 minutes and test the temperature using a meat thermometer. You want to reach 150° as the meat will continue to cook once it’s been taken out of the oven.
3. Let the meat rest for 10 minutes before cutting it

Red Wine Balsamic Gravy.

1. Heat the butter and olive oil in a 3 quart saucepan over medium heat. Add in the shallots and season with salt and pepper. Saute until soft, about 2 minutes.
2. Add in the garlic and stir for about 1 minute.
3. Next, add in the flourand full mix in with the shallots and garlic.
4. Slowly pour in the beef stock, stirring as you pour. You want to add a little at a time to avoid clumps. Now add in the red wine, parsley, and bay leaf. Add a pinch of salt and pepper.
5. Raise the temperature to high to bring it to a boil. Mix the cornstarch in a small bowl with a little bit of water to make a slurry. Pour that in while the gravy is boiling. This will thicken the gravy.
6. Reduce the heat to simmer and simmer for about 10 minutes to reduce the liquid.
7. Before serving, remove the parsley stalks and the bay leaf.

What Can I Do with Tuscany Stuffed Pork Loin Leftovers?

You can keep the leftovers in the fridge for 3-4 days. When reheating, the best would be in a skillet on the stove. Take the meat out of the fridge 30 minutes before you plan on cooking to let the meat come to room temperature. This will help to prevent it from drying out when reheating it. Add a little olive oil to the pan on medium heat. Heat sliced pinwheels about 2-3 minutes per side.

I highly recommend avoiding the microwave.

You can freeze the leftovers as well. Be sure to completely thaw them and then follow the steps above.

Useful Kitchen Tools

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