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    Home » Gluten-Free Recipes » Salami-Provolone Stuffed Pork Loin Recipe

    Salami-Provolone Stuffed Pork Loin Recipe

    Dec 18, 2016 · by Valentina · 24 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Can you imagine having this beautiful Salami-Provolone Stuffed Pork Loin for the holidays? This tried and true recipe is fun to make, and it's a festive, show stopping main course that's full of delicious flavors.

    Sliced and roasted stuffed pork loin with salami, provolone and red pepper, on a pretty blue and white plate with fresh oregano sprigs.

    After having an amazing Turkey Wrapped in Bacon for Thanksgiving, I welcome a main course like this Stuffed Pork Loin recipe for the holidays that follow.

    I had the pleasure of meeting the lovely and talented Sara Moulton at Melissa's Produce.

    I was so happy to get a copy of Sara's book, Home Cooking 101: How to Make Everything Taste Better, and to watch her do an awesome cooking demonstration.

    My Salami-Provolone Stuffed Pork Loin recipe is a slight variation on Sara's recipe (pg. 258). I added spinach and roasted peppers, and changed the marinade based on the ingredients I had on hand. It's fantastic and I've been making it every year since meeting her and getting the book.

    How to Make Stuffed Pork Loin with Salami and Provolone

    (More detailed instructions are in the recipe card at the bottom of the page.)

    One large pork loin on a cutting board.

    The pork loin pictured came tied, as they usually do.  When this is the case, you must remove the twine before you begin the next step.

    Butterfly the pork and layer the salami.

    Butterflied pork loin.
    Salami layered evenly on top of a butterflied pork loin.

    Layer the spinach, Provolone and diced roasted red pepper.

    Spinach leaves layered on top of a layer of salami slices on a butterflied pork loin.
    Slices of Provolone cheese layered on top of a layer of spinach on a butterflied pork loin.
    Slices of Provolone cheese with red pepper pieces layered on top of a layer of spinach on a butterflied pork loin.

    Roll and tie the stuffed pork loin.

    One large raw marinated, stuffed and tied pork loin.

    I have been a Sara Moulton fan for a long time. I remember loving her show, Cooking Live, which she hosted from 1997 to 2002.

    Cover of Sara Moulton's Home Cooking 101 cookbook.
    Sara Moulton teaching a cooking class.

    Sara would cook her recipes while taking questions from callers during the live show. If you ask me, she was way ahead of her time. Think about Facebook live cooking demos where people are commenting and asking questions -- Sara was figuring this out 20 years ago.

    Sara is one of the most accomplished people in the food industry -- In an article in the New York Times, she was described as "One of the nation’s most enduring recipe writers and cooking teachers . . .  and a dean of food television and magazines." 

    Sara says that for decades her mission has remained the same — "to help the home cook get a tasty dinner on the table every night." Don't you love that!?

    Great Quotes from Sara Moulton

    • Use salt!
    • Use your hands!
    • Learn to use all of your senses to help you cook.
    • Do away with Mise en Place! In other words, you do not have to have everything in place and measured out before you cook. Just make sure you have all of the ingredients!
    • Season your salads!

    (Sara talks about all of these in detail in the book.)

    Sara Moulton is simply a delight -- from her easy, delicious recipes to her fun personality!

    I highly recommend Sara's book. It's one you'll turn to again and again.  It's "not just a collection of wonderful recipes, it's also a teaching manual aimed at the home cook. Each recipe specifically demonstrates a tip or method that can make you a better and more confident cook."

    Close up of stuffed pork loin with a few slices showing red peppers and salami, on a blue and white platter.

    The result looks fancy and beautiful, though the process is quite easy. And if you'd like a chicken dish with a similar pretty presentation, my Chicken Roulade with Prosciutto and Basil is also a big hit!

    More Pork Recipes You Will Love

    • Pork Chops with Garlic and Rosemary
    • Pork Tenderloin with Persimmons
    • Coffee-Rubbed Pork Tenderloin
    • Chimichurri Roasted Pork Tenderloin

    There are many stuffed pork loin recipes out there, and this one with salami and provolone is my favorite. For the holidays, or on any other occasion.

    Enjoy!

    Pork Roulade with salami, spinach and peppers on bue plate with fresh oregano

    Salami-Provolone Stuffed Pork Loin Recipe

    Valentina K. Wein
    Can you imagine this beautiful Salami-Provolone Stuffed Pork Loin Recipe for the holidays? It's a show stopping main course that's full with delicious flavors.
    *The active prep time is 30 minutes, the marinating time is overnight, and cooking time is about 35 minutes.
    5 from 2 votes
    Print
    Prep Time 30 minutes mins
    Cook Time 35 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Main Course
    Cuisine American
    Servings 6
    Calories 417 kcal

    Ingredients
     
     

    • 1 tablespoon garlic, minced
    • 1 tablespoon fresh oregano, washed and dried, finely chopped
    • 2 teaspoons dried thyme
    • 1¼ teaspoon salt
    • 1¼ teaspoon freshly ground black pepper
    • ¼ cup extra virgin olive oil
    • 2¼ pound pork loin roast, center-cut, boneless
    • 4 ounces salami, thinly sliced
    • 1 cup loosely packed spinach leaves, washed and dried & stems removed
    • 4 ounces provolone, thinly sliced
    • ¼ cup roughly chopped roasted red pepper (click here for How to Roast a Pepper)

    Instructions
     

    • In a small bowl, combine the garlic, oregano, thyme, salt, pepper and olive oil. Set aside.
    • If your pork loin came tied, remove the twine. Then on a clean, dry surface, use a boning knife to trim the pork of some of the excess fat -- Sara recommends leaving about ¼ inch, if possible. Next, use a Chef's knife to butterfly the pork loin in a roll cut. (See images above recipe.)
    • Sprinkle the butterflied pork very lightly with water, and then place a piece of plastic wrap on top. Use a smooth meat pounder or the bottom of your smallest sauté pan to pound the pork until it's ½ to 1 inch thick.
    • Mix the marinade and pour about half of it in the bottom of a 9 X 13 inch baking dish. Place the butterflied, pounded pork on top, and then drizzle the rest of the marinade over it. Use your hands to rub the marinade into the pork, being sure it's completely coated on both sides. Cover with plastic wrap and place in the refrigerator overnight.
    • Preheat the oven to 450°F and remove the pork from the fridge.
    • Place the pork, fat side down (cut side up), on a clean, dry surface, with the short end facing you. Arrange the salami in an even layer, leaving about a 1 inch border at the short end furthest from you. Add the spinach in an even layer, followed by the provolone slices, and topped with the peppers. (See pictures above the recipe.)
    • Now, starting with the end closest to you, roll up the pork, as tightly as possible. With the seam side down, use butcher's twine to tie the pork.
    • Return the now stuffed pork to the baking dish and place it in the 450°F oven and roast for 15 minutes. Then reduce the heat to 325°F, and roast until the internal temperature is 140°F, about 20 minutes.
    • Remove from the oven and let it rest, covered loosely with foil, for at least 25 minutes, before slicing.

    NOTES

    Nutritional information is automatically calculated, so it should only be used as an estimate.

    NUTRITION

    Calories: 417kcal | Carbohydrates: 3g | Protein: 48g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 135mg | Sodium: 1217mg | Potassium: 794mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 695IU | Vitamin C: 5mg | Calcium: 185mg | Iron: 2mg
    Keywords recipes with pork, holiday meat recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


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    Reader Interactions

    Comments

    1. Sabrina | The Tomato Tart

      December 19, 2016 at 9:27 pm

      Wow! This look absolutely amazing. I love the flavor combo on this dish. Yum!!

      Reply
      • valentina

        December 20, 2016 at 2:53 pm

        Thank you Sabrina! Happy Holidays! 🙂

        Reply
    2. Debra C.

      December 19, 2016 at 9:46 pm

      Your pictures are beautiful and I love the step-by-step directions. This looks like a delicious meal!!

      Reply
      • valentina

        December 20, 2016 at 2:53 pm

        Thanks so much Debra! 🙂

        Reply
    3. Brian Jones

      December 19, 2016 at 10:37 pm

      Love the sound of this, such fab flavours to go along side pork.

      Reply
      • valentina

        December 20, 2016 at 2:54 pm

        Thanks, Brian! Hope you try it!

        Reply
    4. Elizabeth

      December 19, 2016 at 10:41 pm

      Wow--this is incredible! An entree worthy of a spectacular holiday meal, that's for sure!

      Reply
      • valentina

        December 20, 2016 at 2:54 pm

        Thanks so much, Elizabeth! That how I picture it. 🙂

        Reply
    5. J @ Bless Her Heart Y'all

      December 20, 2016 at 4:09 pm

      5 stars
      Wow! Salami stuffed pork loin sounds more than amazing! Sounds like a delicious book I'd love too!

      Reply
      • valentina

        December 20, 2016 at 4:23 pm

        Thanks! I hope you give it a try and check out the book! 🙂 Happy Holidays!

        Reply
    6. Linda

      December 20, 2016 at 4:52 pm

      Looks very similar to stuffed chicken breasts I have made for events that I have catered. Thanks for giving me an idea of stuffing a pork roast. Looks delicious!

      Reply
      • valentina

        December 20, 2016 at 7:42 pm

        I would actually love to try this with pounded chicken breasts, for individual servings. Yum! 🙂

        Reply
    7. Jill

      December 20, 2016 at 6:03 pm

      Such great flavors! My husband especially would love this meal. Will have to try it...

      Reply
      • valentina

        December 20, 2016 at 7:42 pm

        Hope you will both love it, Jill. Thank you & Happy Holidays!

        Reply
    8. Lisa

      December 20, 2016 at 6:10 pm

      5 stars
      I'm just amazing at everything you have wrapped up in that pork loin! It looks absolutely delicious!

      Reply
      • valentina

        December 20, 2016 at 7:43 pm

        Thank you, Lisa! Yes, like a meal all wrapped up in one. 🙂

        Reply
    9. Diana

      December 20, 2016 at 6:36 pm

      I'm a big fan of salami and cheese, and this sounds like something that I would like to try!

      Reply
      • valentina

        December 20, 2016 at 7:43 pm

        I hope you do, Diana. Thanks for visiting! 🙂

        Reply
    10. David

      December 21, 2016 at 12:09 am

      I am so (happily) jealous that you got to meet Sara! I have been a fan of hers for a long time! (And I am not one to join fan clubs!) Your pork loin looks amazing- like a muffuletta without the bread!

      Reply
      • valentina

        December 21, 2016 at 8:45 am

        Thank you, David. Meeting Sara was really lovely -- above all, she's a super nice person! 🙂

        Reply
    11. sippitysup

      December 23, 2016 at 6:11 pm

      OMG! Is this pork-wrapped, pork-stuffed pork! There is a Santa Claus... GREG

      Reply
      • valentina

        December 23, 2016 at 10:25 pm

        There is, there is! I'm baking him cookies now. 😉 Happy Holidays! xoxo

        Reply
    12. Karen (Back Road Journal)

      December 29, 2016 at 8:14 am

      So happy to have discovered your blog and your stuffed pork loin recipe. I have friends how absolutely love anything with salami…I'll be serving this to them soon.

      Reply
      • valentina

        December 29, 2016 at 11:01 am

        Hi Karen, so happy to get your comment. Thank you! Hope you and your friends love this recipe as much as I do. It has become one of my favorites to serve guests. 🙂

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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