Easy crock pot Italian stuffed pork loin is made with spinach, cheese and pepperoni and slow cooked in tomato sauce with potatoes & beans.
You know those days when you’re on zero energy and you just want to come home from work, relax and not have to worry about dinner (umm Monday thru Friday)?
This stuffed pork loin roast is one of those easy family dinners that doesn’t require much effort.
Don’t get me wrong, I love to cook (maybe not the cleaning part), but some days I just want the magic crock pot fairies to cook my dinner for me so I can come home to smelling a delicious meal all ready to go ;).
This boneless pork loin (or tenderloin) is stuffed with spinach, garlic, cheese and pepperoni, then rolled and slow cooked in a hearty tomato sauce with potatoes and cannellini beans.
It’s one of those delicious Italian Sunday dinner recipes that keeps everyone full and happy.
P.S. I’ve never been a huge pork fan. I think I was scarred one time by a dried out flavorless piece of pork…THE HORROR!!!
This crock pot Italian stuffed pork loin recipe is anything but dry: it’s incredibly tender, juicy and oh so flavorful!
Italian Stuffed Pork Loin Ingredients:
- 3 lb pork loin (or 2, 1.5lb pork tenderloins)
- fresh spinach
- garlic cloves
- Italian blend shredded cheese
- sliced pepperoni
- crushed tomatoes
- cannellini beans
- diced potatoes
- Italian seasoning
How to make crock pot Italian stuffed pork loin with potatoes:
- First, butterfly the pork loin by slicing lengthwise just until you reach the other side of the pork without cutting all the way through. Then, you can open the pork up like a book.
- Pound the pork to about 1/2″ thick.
- Evenly layer with spinach, pepperoni and whole garlic cloves. Top with shredded cheese.
- Roll up lengthwise and secure with kitchen twine/string.
- Pan sear over medium-high heat for 2-3 minutes per side until golden brown. Place in bottom of crock pot.
- Mix together crushed tomatoes, diced potatoes, beans, carrots, onion, Italian seasonings and bay leaf.
- Pour over pork loin, cover and cook on low for 8 hours.
Here’s a good visual on how to properly butterfly the pork.
By searing the pork loin before placing it in the crock pot, we’re locking in all that moisture to keep the pork juicy while cooking.
You can even do this the night before so in the morning you just have to pull your crock pot out of the fridge and turn it on before you leave for work!
And don’t forget a nice loaf of crusty Italian bread to “zuppa zuppa” that delicious sauce!
Zuppa, Zuppa (verb): An Italian phrase; the act of soaking up delicious juices on your dish with a piece of crusty Italian bread 😋
What’s the difference between pork loin and pork tenderloin?
Pork loin is thicker and wider while a pork tenderloin is skinny and long.
Also, pork loin tends to be tougher because it is so lean whereas a pork tenderloin is the “fillet mignon of pork”, meaning it’s very tender.
Either cuts will work in this recipe. Since pork tenderloin is usually smaller, I suggest using 2, 1.5 lbs tenderloins.
For more pork recipes try:
- Cream Cheese & Spinach stuffed Pork Chops
- Crock Pot Balsamic Pork Tenderloin with Spinach & Strawberries
- Slow cooker Apple Cider Pork Tenderloin
- 3 cups fresh spinach
- 3 tbsp olive oil, divided
- 3 lb pork loin, or 2, 1.5 lb pork tenderloins
- salt, to taste
- pepper, to taste
- 6 cloves garlic
- 1/2 cup pepperoni slices
- 1 cup Italian blended shredded cheese
- 1 28 oz can crushed tomatoes
- 1 small onion, diced (about ½ cup)
- 2 carrots, peeled and diced (about ½ cup)
- 2 cups diced potatoes, red or yellow, skin on
- 1 15 oz can cannellini beans, drained and rinsed
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- 1/2 tsp crushed red pepper, optional
- Heat 1 tbsp of olive oil in large saute pan. Add spinach and cook, about 4 minutes. Set aside.
- Place pork loin on cutting board. Butterfly the pork by slicing down the middle lengthwise about ¾ of the way through, being very careful not to go all the way through. Spread open like a book and pound with tenderizer until about 1.5 “thick.
- Sprinkle both sides with salt and pepper. Evenly layer pork with cooked spinach, 6 whole garlic cloves, pepperoni slices, and cheese.
- Roll up the pork lengthwise and secure by wrapping with kitchen string/twine. (You might lose some of your stuffing, simply stuff them back in once your pork is tied).
- Heat remaining 2 tbsp of olive oil over medium-high heat in the same pan you used for the spinach. Add pork (seamed side down) and cook 3 minutes per side or until golden brown. Place pork in bottom of your slow cooker.
- In medium sized bowl mix together crushed tomatoes, onions, carrots, potatoes, beans, garlic powder, Italian seasoning, and crushed red pepper.
- Pour tomato sauce mixture over pork, cover and cook on low 8 hours.
- Remove kitchen string, slice and serve.
Nutrition Information:Yield: 6 Serving Size: 564 g
Amount Per Serving: Calories: 632Total Fat: 18.57gSaturated Fat: 4.86gUnsaturated Fat: 11.65gCholesterol: 176mgSodium: 697mgCarbohydrates: 39.17gFiber: 10.1gSugar: 8.33gProtein: 77.08g