Cream Cheese Stuffed Pork Loin Recipes

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CHEESE-STUFFED PORK TENDERLOIN



Cheese-Stuffed Pork Tenderloin image

My husband showed up at home with a huge case of pork tenderloin. After a little figuring, this is the best of the best recipes that I was able to come up with. It was a big hit at our house and is easily doubled.

Provided by Melanie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h50m

Yield 3

Number Of Ingredients 11

2 green onions, chopped
2 slices cooked bacon, crumbled
3 tablespoons shredded Cheddar cheese
2 tablespoons cream cheese, softened
2 tablespoons frozen chopped spinach
2 tablespoons finely chopped white mushrooms
¼ teaspoon chopped garlic
1 pinch dried parsley
salt and ground black pepper to taste
1 pork tenderloin, butterflied and pounded flat
1 cup dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
  • Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 348.5 calories, Carbohydrate 27.7 g, Cholesterol 84.8 mg, Fat 11.7 g, Fiber 2.2 g, Protein 31.6 g, SaturatedFat 5.5 g, Sodium 403.1 mg, Sugar 2.7 g

STUFFED PORK LOIN WITH CREAM CHEESE RECIPE - (4.3/5)



STUFFED PORK LOIN WITH CREAM CHEESE Recipe - (4.3/5) image

Provided by Beefman-2

Number Of Ingredients 6

5 LB PORK LOIN
1 LB CREAM CHEESE
2 TBSP ITALIAN SEASNONING
1/4 TO 1/2 CUP PEPPERS OF YOUR CHOICE ( MORE IF YOU LIKE PEPPERS )
2 LARGE EGGS
1/2 - 3/4 CUP SEASONED BREAD CRUMBS ( I USE LA ROMANELLA )

Steps:

  • BUTTERFLY THE PORK LOIN 1/4 INCH THICK OR SO,,, KEEPING THE MEAT EVENLY CUT AS MUCH AS POSSIBLE. DICE THE PEPPERS WITH SEEDS REMOVED WARM THE CREAM CHEESE SO IT CAN BE MIXED ( NOT MELTED, YOU WANT TO BE ABLE TO SPREAD IT ) PLACE INTO BOWL. ADD IN THE ITALIAN SEASONING AND PEPPERS MIX THOROUGHLY SPREAD MIXTURE ONTO BUTTERFLY LOIN EVENLY USE ALL OF THE MIXTURE ROLL LOIN INTO A ROLL LIKE BEFORE IT WAS BUTTERFLYED TIE WITH BUTCHERS STRING CRACK EGGS INTO BOWL AND SCRAMBLE, BRUSH ONTO LOIN THEN ADD BREAD CRUMBS TO EXTERIOR OF THE LOIN, PLACE IN OVEN GRADE GLASS DISH OR BAKING PAN COOK AT 375F FOR 40 TO 45 MINUTES, REMOVE FROM OVEN AND LET STAND 10 MINUTES BEFORE CUTTING SERVE ON A BED OF YOUR FAVOURITE RICE WIT VEGGIES

SPINACH AND HERB STUFFED PORK



Spinach and Herb Stuffed Pork image

Pork loin roast stuffed with spinach,and fresh herbs, roasted to perfection - a wonderful dinner recipe for Thanksgiving.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 8

Number Of Ingredients 10

1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 package (3 oz) cream cheese, softened
4 medium green onions, chopped (1/4 cup)
1/4 cup chopped fresh basil leaves
2 to 3 cloves garlic, finely chopped
1 1/2 teaspoons chopped fresh tarragon leaves
1/4 teaspoon ground red pepper (cayenne)
1 boneless pork loin roast (3 to 4 lb), trimmed of fat
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oven to 325°F. Spray rack in roasting pan with cooking spray.
  • In small bowl, stir together spinach, cream cheese, onions, basil, garlic, tarragon and red pepper.
  • Cut pork lengthwise, cutting to but not through other side. Open cut piece; pound to 1/2-inch thickness. Sprinkle pork with salt and pepper. Spoon spinach mixture evenly over pork. Beginning with long side, roll up; tie securely with heavy kitchen string at 2-inch intervals. Place pork on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not rest in stuffing.
  • Bake uncovered 1 hour. Increase oven temperature to 375°F. Bake 10 to 25 minutes longer or until browned and thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes. Remove string before slicing.

Nutrition Facts : Calories 350, Carbohydrate 2 g, Fat 1/2, Fiber 0 g, Protein 45 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg

CHERRY-STUFFED PORK LOIN



Cherry-Stuffed Pork Loin image

One of my best recipes is this pork loin, with its moist and tasty stuffing.-Jim Korzenowski, Fennville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 10-12 servings.

Number Of Ingredients 21

1 cup dried cherries
1/2 cup water
2/3 cup chopped onion
1/2 cup chopped celery
1/2 cup minced fresh parsley
1/4 cup shredded carrot
1 tablespoon rubbed sage
1 teaspoon minced fresh rosemary
3 tablespoons butter
1/2 teaspoon minced garlic
2-1/2 cups salad croutons
1 cup chicken broth
1/2 teaspoon pepper, divided
1/4 teaspoon ground nutmeg
1/4 teaspoon almond extract
1 boneless whole pork loin roast (about 3 pounds)
GRAVY:
1-3/4 cups chicken broth
1/2 cup water
1/2 cup heavy whipping cream
1/2 teaspoon minced fresh rosemary

Steps:

  • In a small saucepan, bring cherries and water to a boil, Remove from the heat; set aside (do not drain). , In a large skillet, saute the onion, celery, parsley, carrot, sage and rosemary in butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the croutons, broth, 1/4 teaspoon pepper, nutmeg, extract and cherries. Let stand until liquid is absorbed., Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic; spread stuffing over meat to within 1 in. of edges. Close roast; tie several times with kitchen string and secure ends with toothpicks. Place fat side up on a rack in a shallow roasting pan. Sprinkle with remaining pepper., Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. , Meanwhile, add broth and water to roasting pan; stir to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Stir in cream and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, until thickened. Serve with roast.

Nutrition Facts : Calories 272 calories, Fat 12g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 328mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 24g protein.

STUFFED PORK LOIN



Stuffed Pork Loin image

Make and share this Stuffed Pork Loin recipe from Food.com.

Provided by Joe Perez

Categories     Meat

Time 4h

Yield 8 serving(s)

Number Of Ingredients 7

1 pork loin, about 8 to 10 inches long and 4 inches in diameter (not a tenderloin)
1 (8 ounce) package cream cheese, softened
1 -1 1/2 lb of small cooked baby shrimp
1 -2 jalapeno pepper, diced into small pieces (deseeded)
4 green onions, chopped
3/4 cup of a your favorite barbecue rub
Worcestershire sauce

Steps:

  • For the Stuffing:.
  • In a medium sized bowl take the cream cheese, the shrimp, the jalapeno peppers, the green onions, and approximately ¼ cup of BBQ Rub and mix together. Set aside.
  • Take a sharp knife and hollow out a hole thru the center of the pork loin approx 1-½ inches to 2 inches in diameter. Save the portion of the loin that you cut out. Take the stuffing mix and fill the hollow hole you created in the pork loin. Take a part of the loin (approximately 1 inches thick) that you cut out of the center of the loin and replace it on the two ends of the stuffed loin. Use tooth pics to hold the pieces of loin in place. Now simply use the Simple 1-2-3 method of applying Worcestershire sauce and then the remaining ½ cup of a BBQ Rub over the entire pork loin and place on your smoker or oven. Cook at approximately 200 to 225 degrees for 2 ½ to 3 hours till you get an internal temperature of 160 degrees. After about an hour on the smoker I usually form a boat with some aluminum foil and place the loin inside the boat. You can use an aluminum pan if you wish. The reason for the foil or the aluminum pan is as the center of the loin heats up the stuffing will begin to ooze out of the ends of the loin and this makes clean up a lot easier.
  • Let the loin rest for about ½ hour then slice. It is a bit gooey but it is sooooo good.
  • By the way you can make just the stuffing mix and use it as a dip. It is great by itself.

Nutrition Facts : Calories 175.5, Fat 10.9, SaturatedFat 6.5, Cholesterol 141.7, Sodium 403.1, Carbohydrate 4.4, Fiber 0.5, Sugar 1.2, Protein 14.6

PESTO AND CHEESE STUFFED PORK TENDERLOIN



Pesto and Cheese Stuffed Pork Tenderloin image

Pork tenderloin is rolled around a pesto, Cheddar cheese, and cream cheese filling. It is browned then baked for a flavorful main dish. Cream sauce is added before serving. Delicious.

Provided by Kim Schoonveld Waters

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 2h10m

Yield 3

Number Of Ingredients 13

¼ cup cream cheese, softened
¼ cup shredded Cheddar cheese
2 slices cooked bacon, crumbled
2 green onions, chopped
2 tablespoons pesto sauce
¼ clove garlic, minced
1 pinch dried parsley
1 pork tenderloin, butterflied and pounded flat
salt and ground black pepper to taste
5 tablespoons butter
½ cup white wine
½ cube chicken bouillon
½ cup heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
  • Mix cream cheese, Cheddar cheese, bacon, green onions, pesto sauce, garlic, and parsley together in a bowl. Lay pork tenderloin on a flat work surface and spread cheese mixture on one side of the meat. Roll tenderloin around the filling like a jellyroll. Season meat with salt and black pepper.
  • Melt butter in a large skillet over medium-high heat. Place rolled pork tenderloin in hot butter and cook, turning, until browned on all sides, 7 to 10 minutes. Transfer tenderloin to the prepared baking dish, reserving drippings in skillet.
  • Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Place the skillet with reserved drippings over medium-high heat. Pour in white wine and bouillon, bring to a simmer, reduce heat to low, and add cream; stir until sauce thickens slightly, about 5 minutes. Pour sauce over tenderloin.

Nutrition Facts : Calories 635.7 calories, Carbohydrate 4.7 g, Cholesterol 205.3 mg, Fat 52.1 g, Fiber 0.7 g, Protein 30.5 g, SaturatedFat 30 g, Sodium 646.5 mg, Sugar 0.8 g

CHEESE-STUFFED PORK ROAST



Cheese-Stuffed Pork Roast image

I first served this roast for a Christmas dinner a few years ago. My family raved about it! The spices create a unique flavor.-Kara Holtkamp, West Point, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 17

1 tablespoon all-purpose flour
1/4 teaspoon lemon-pepper seasoning
2 tablespoons butter, melted
2 tablespoons heavy whipping cream
1 cup shredded Swiss cheese
1 boneless pork loin roast (2 to 2-1/2 pounds), trimmed
6 ounces thinly sliced deli ham
1 teaspoon paprika
1/2 teaspoon each dried marjoram, oregano and basil
CREAM SAUCE:
1 small onion, finely chopped
1 tablespoon butter
1 tablespoon cornstarch
1 cup heavy whipping cream
1/4 cup chicken broth
1 teaspoon sour cream
Salt to taste

Steps:

  • In a bowl, combine the flour, lemon-pepper, butter and cream until smooth. Stir in the cheese; set aside. Cut a lengthwise slit down the center of the roast to within 1/2-in. of the bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. , Remove plastic; place ham slices over roast. Spread cheese mixture lengthwise down the center of one side of roast to within 1-1/2 in of ends. Roll up, jelly-roll style, starting with the long side with cheese filling. Tie several times with kitchen string; secure ends with toothpicks. , Combine paprika, marjoram, oregano and basil; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 40-45 minutes hours or until a thermometer reads 145°. Let stand for 5 minutes before slicing. , Meanwhile, in a skillet, saute onion in butter until tender. Stir in the cornstarch until blended. Whisk in cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream and salt. Slice roast; serve with cream sauce.

Nutrition Facts : Calories 303 calories, Fat 21g fat (12g saturated fat), Cholesterol 109mg cholesterol, Sodium 293mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.

GOAT CHEESE-STUFFED LAMB BURGERS



Goat Cheese-Stuffed Lamb Burgers image

These herb-studded lamb burgers come with a surprise inside: a pocket of creamy goat cheese. For a tender burger, mix the lamb and seasonings until just combined and gently shape the patties. Add some pickled red onions for a bright accent.

Provided by Bites With Applewhite

Categories     Lamb Burgers

Time 35m

Yield 4

Number Of Ingredients 14

1 pound ground lamb
4 teaspoons minced garlic
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh dill
¾ teaspoon salt
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1 (4 ounce) goat cheese log
4 (2 ounce) brioche buns, split and toasted
2 cups loosely packed arugula
¼ cup prepared garlic aioli
¼ cup pickled red onions, or to taste

Steps:

  • Stir together ground lamb, garlic, mint, dill, salt, cumin, smoked paprika, cinnamon, and cayenne in a large bowl until just combined.
  • Shape lamb mixture into four 3-inch patties. Slice goat cheese log into 4 equal pieces. Place one goat cheese piece in the center of each patty and carefully wrap edges around cheese to enclose. Gently flatten each into a 4 inch patty.
  • Preheat an outdoor grill to high heat (450°F to 650°F) or a stovetop griddle to medium-high heat. Oil grate or griddle.
  • Grill patties until an instant-read thermometer inserted into centers registers 160 degrees F (71 degrees C) and goat cheese melts, 4 to 5 minutes per side.
  • Serve burgers on buns with arugula, aioli, and pickled red onions.

Nutrition Facts : Calories 677.5 calories, Carbohydrate 28.6 g, Cholesterol 110.5 mg, Fat 48.8 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 19.7 g, Sodium 945.9 mg

CHEESE STUFFED PORK ROAST W/ CREAM SAUCE



Cheese Stuffed Pork Roast W/ Cream Sauce image

Found this in one of the small add along cookbooks/ coupon books they send with Taste of Home issues. It sounds so yummy. I will be making it this weekend I think.

Provided by JanetB-KY

Categories     Pork

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 tablespoon all-purpose flour
1/4 teaspoon lemon pepper seasoning
2 tablespoons butter or 2 tablespoons margarine, melted
2 tablespoons heavy cream
1 cup shredded swiss cheese
1 boneless pork loin roast
6 ounces thinly sliced deli ham
1 teaspoon paprika
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 small onion, chopped
1 tablespoon butter
1 tablespoon cornstarch
1 cup heavy whipping cream
1/4 cup chicken broth
1 teaspoon sour cream
salt

Steps:

  • In a bowl, combine the flour, lemon pepper, butter and cream until smooth; stir in the cheese; set aside.
  • Cut a lengthwise slit down the center of the roast to within 1/2 inch of the bottom.
  • Open roast so it lies flat; cover with plastic wrap and flatten to 3/4 inch thickness.
  • Remove plastic; place ham slices over roast; spread cheese mixture lengthwise down one side of the roast to within 1 1/2 inches of ends.
  • Roll up, jelly roll style, starting with the long side with the cheese filling; tie several times with kitchen string; secure ends with toothpicks.
  • Combine marjoram, oregano, and basil; rub over roast.
  • Place on a rack in a shallow roasting pan; roast, uncovered at 325°F for 1 1/4 to 1 1/2 hours until meat thermometer reads 160 degrees; let stand for 10 minutes.
  • Meanwhile, in a skillet, sauté onion in butter until tender; stir in the cornstarch until blended.
  • Whisk in cream and broth; bring to a boil; cook and stir for 2 minutes or until thickened; remove from the heat and stir in the sour cream.
  • Slice roast; serve with cream sauce.

Nutrition Facts : Calories 709.3, Fat 45.4, SaturatedFat 17.9, Cholesterol 257.7, Sodium 507.4, Carbohydrate 5.2, Fiber 0.6, Sugar 0.7, Protein 66.9

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PORK STUFFED PORK LOIN - TEXAS BUTTER
2017-09-27 Start yer ovens to 350! In a large bowl mix with hands (gloves if ya got’em) breakfast sausage, cream cheese, monterey jack, green onions, Dawgs Bark, and cilantro. When mixing you don’t have to completely blend. I left it splotchy to have spots of different flavors at each bite. Like cream cheese in one bite but not the next.
From texasbutter.com


ITALIAN STUFFED PORK TENDERLOIN - FAVORITE FAMILY RECIPES
2019-09-20 Next, rub olive oil, paprika, salt and pepper all over the pork and place in a greased baking sheet. Bake at 350-degrees about 60-90 minutes or until pork is cooked through. Once cooked, slice and serve! **This makes quite a lot. After rolling, but before baking, cut it …
From favfamilyrecipes.com


MEDITERRANEAN STUFFED PORK TENDERLOIN (RECIPE - NEIGHBORFOOD
2019-02-16 For the filling: Heat the oil in a small skillet over medium heat. Add the pepper flakes and grate the 3 cloves of garlic into the oil. Saute until fragrant, about 30 seconds. Add the spinach and allow it to wilt, about 2-3 minutes. Sprinkle lightly …
From neighborfoodblog.com


STUFFED PORK TENDERLOIN - COOKING LSL
Preheat oven to 400 F. 2. In a skillet cook bacon until golden and chop. 3. Reserve 1 tbsp of the bacon fat or discard and use 1 tbsp olive oil and cook mushrooms with 1/4 tsp salt, 1/4 tsp garlic and 1/4 tsp black pepper. 4. Remove the silver skin of the pork tenderloin carefully using a …
From cookinglsl.com


STUFFED PORK TENDERLOIN WITH CARAMELIZED ONIONS - HEY GRILL HEY
2020-02-13 Cook for about 20 minutes over medium heat, stirring occasionally, until the onions have darkened considerably in color. Reduce the heat to low and stir in the balsamic vinegar. Remove the onions from the pan and set aside. Remove the fat from the tenderloin. Place the pork tenderloin on a large cutting board.
From heygrillhey.com


EASY JALAPEñO CREAM CHEESE STUFFED PORK TENDERLOIN
2019-04-25 How to Make the Filling for Pork Tenderloin: Preheat oven to 400˚F. In a skillet over medium heat add 1 tbsp olive oil with chopped bacon and cook until browned. Add in diced jalapeños and minced garlic and continue to cook for 3-4 minutes. In a separate bowl combine cream cheese and spices together. Then add bacon jalapeño mixture into the ...
From thekatherinechronicles.com


CREAM CHEESE STUFFED MUSHROOMS (QUICK, TASTY & EASY PARTY …
2022-05-17 Mushrooms- 8 ounces of white mushrooms or cremini mushrooms.; Cream Cheese - One 8-ounce block of cream cheese softened at room temperature.; Parmesan cheese - ⅓ cup of shredded Parmesan, reserve some for sprinkling on top (*see note). Seasoning - ¼ teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder.
From bakeitwithlove.com


CHEESE-STUFFED PORK LOIN RECIPE | MYRECIPES
Set loin cut side down, in a 10- by 15-inch pan and sprinkle generously with pepper. Step 5. Bake in a 375º oven until meat is 150º to 155º in center of thickest part (not in cheese), 50 to 55 minutes. Remove from oven and let stand at least 20 minutes. Step 6.
From myrecipes.com


JALAPENO POPPER PORK LOIN {VIDEO} - I AM BAKER
2019-09-29 Instructions. Preheat oven to 450°F. Butterfly the pork. With the pork on a cutting board, hold a knife blade parallel to the board and carefully make a lengthwise cut about 1/3 of the way from the bottom, stopping about 1 inch from the opposite end, being careful not to cut through. Open the loin like a book.
From iambaker.net


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