Jeremy's Stuffed Pork Loin

Stuffed Pork Loin

Jeremy Gavins, a USM Culinary Arts Academy Student, shared this delicious recipe with us on the 4 O'clock Show in December.  Enjoy!


  • 1 boneless pork loin
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • Kosher salt or table salt to taste
  • Ground black pepper to taste
  • Pork Stuffing (Stovetop)
  • 4 Portabella Mushrooms, sliced
  • 2 Tablespoons olive oil
  • Toothpicks soaked in small amount of water for 15 minutes

With the loin lying in front of you with the fat side down, cut the loin down the length to butterfly it and open it up flat. Once the loin is opened up and lying flat, season with garlic and onion powder and salt and pepper to taste. Cook stuffing to the package directions, and allow to cool. Sauté the mushrooms in olive oil until tender, allow to cool. When stuffing is cool, spread stuffing evenly on inside of loin, lay mushrooms on top of stuffing. Starting on one end, roll the loin, enclosing the stuffing and mushrooms. Using toothpicks that have been soaked in water, insert along the loin seam about 1 inch apart to keep loin closed. Wrap in foil, and for grilling, place on grill for 45 minutes, unwrap and continue to grill to an internal temperature of 170 degrees. (For roasting in oven, you may brush with olive oil and season the outside of loin after rolling and wrap in foil-place in preheated oven at 300 degrees for one hour, longer to remove pink from center as desired.)