Pork Loin with Mushroom Pistachio Stuffing

This stuffed pork loin is perfect for a holiday dinner and will wow all of your guests. It is large enough to feed a crowd and the mushroom pistachio stuffing is delicious.

A butterflied boneless pork loin stuffed with duxelles type stuffing with sauteed mushrooms, shallots, pistachios, parmesan cheese and fresh oregano. How to instructions to butterfly a pork loin.

Stuffed pork loin is one of those meals that is elegant but also has a down home country feel. Surprisingly simple to make, a stuffed pork loin can be the centerpiece of a large family meal that fits perfectly for any holiday.

Easter is a few days away and here is a great option as the meat portion for the Easter Sunday dinner. This pork loin is stuffed with a mushroom pistachio stuffing. Similar to duxelles, this stuffing has the wonderful flavor of sauteed mushrooms.

Along with the mushrooms, there is the crunch of pistachios. I used salted pistachios so there is no need to add more salt to the stuffing mixture.

Pork loin is perfect for stuffing and this stuffing is rich and savory with well balanced flavors. Along with the mushrooms and pistachios, the stuffing also has parmesan cheese, shallots and fresh oregano. They all work well together and the stuffing tastes almost as good as this lean cut of pork!

Ingredients You Will Need

  • Pork loin roast
  • Button mushrooms
  • Shallots
  • Butter
  • Pistachios
  • Bread crumbs
  • Oregano
  • Parmesan cheese
  • Salt
  • Pepper

Expert Tip! There are many different types of stuffing that work very well with a butterflied pork loin roast. Feel free to get creative with different types of filling.

Pulse the mushrooms and nuts to make them crumbly

How To Make Mushroom Pistachio Stuffing

The first step is to sauté the mushrooms with the shallots, and let them cool to room temperature. Use a food processor and pulse the pistachios until they are crumbly. You do not want them too fine as some crunch in the stuffing is good. Pulse the sauteed mushrooms and shallots in the food processor as well. This allows the stuffing to be an even consistency so that it can spread evenly on the pork loin.

Mix together the filling ingredients

Finally, mix all the ingredients for the filling together. The smell is amazing with the sautéed vegetables and fresh herbs. Set aside the stuffing until the pork loin has been prepared.

How to Butterfly a Roast

To prepare a pork loin for stuffing you need to butterfly it. A butterflied pork loin is flat and allows the stuffing to be evenly spread across it and then rolled up, jelly roll style.

Trim the pork loin of any excess fat and butterfly it with a sharp knife.

Using a sharp knife, cut along the long side of the pork loin. The cut should be about one third from the bottom/base of the pork loin. Cut evenly into the loin, stopping about 1/2 inch from the other side. Open up the  loin (as seen in the picture above. The left side should be much thicker than the right side.

Continue to cut another slit for the butterfly pork loin

Now, carefully cut along the middle, cutting into the thicker, left half portion of the pork loin. Cut evenly, halfway through and open up the loin. You now have a butterflied pork loin that should be an even thickness all across the meat.

Pound the butterflied loin with a meat mallet to flatten.

Using a meat mallet, pound the meat to flatten it. This allows the stuffing to go on evenly and helps a great deal with the rolling of the pork loin.

Expert Tip! Use the flat side of the mallet. The purpose of this is to flatten the meat, not to tenderize it.

Evenly spread the filling on the flattened pork loin.

How to Stuff and Roll the Pork Loin

Now it is time to add the filling to the pork. Spread the stuffing evenly across the meat. Leave about 1/2 inch along the edge of the loin with no stuffing.

Carefully roll up the pork loin.

Carefully fold one side of the loin over. It should be about 1/3 or 1/4 of the loin folded over. Next, continue to fold/roll the loin so that it is looking like the picture above. Be careful not to let any of the stuffing fall out.

Tie up the rolled pork loin with kitchen twine.

Using kitchen string, tie up the loin about 5 or 6 times. The stuffed loin can be prepared hours before and kept in the fridge until it needs to be cooked. It is possible to stuff the pork loin the night before and keep it in the fridge.

Expert Tip! A tied up pork loin will keep it in this shape during roasting and will hold all the stuffing in the rolled up meat. Kitchen twine should be easy to find at most local supermarkets.

Here is the finished roasted stuffed pork loin.

How Long To Roast The Pork Loin

Place the loin on baking sheet or roasting pan with a rack. The rack helps the loin to cook evenly an not burn or dry out on the bottom. Preheat the oven to 350F and roast the pork loin for 1 hour 15 minutes, or until the internal temperature reaches 145-150F. Let the roast rest for 10-15 minutes before slicing.

A butterflied boneless pork loin stuffed with duxelles type stuffing with sauteed mushrooms, shallots, pistachios, parmesan cheese and fresh oregano. How to instructions to butterfly a pork loin.

More Pork Recipes!

If you like stuffed pork roast, then check out these other delicious recipes!

Pork Loin with Mushroom Pistachio Stuffing

5 out of 5
2 reviews
A butterflied boneless pork loin stuffed with duxelles type stuffing with sauteed mushrooms, shallots & pistachios. Instructions for how to butterfly a pork loin.
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Servings: 8 people


  • 1 boneless pork loin roast (about 3 to 3 1/2 pounds)
  • 1/3 cup butter
  • 5 cups mushrooms , sliced
  • 4 shallots , peeled and minced
  • 3/4 cup salted pistachios
  • 1 cup bread crumbs
  • 1/2 cup parmesan cheese
  • 2 tsp fresh oregano , minced
  • 1 tsp salt
  • 1/2 tsp pepper


  • In a skillet or frypan, melt the butter on medium heat. Add the mushrooms and shallots and saute unit soft and tender. Remove from heat and cool to room temperature.
  • Using a food processor, crush the pistachios. Stop when they are an uneven consistency – some coarse and some fine. Remove the nuts from the food processor.
  • Using the food processor, pulse the mushroom and shallots until they are an even consistency.
  • In a large bowl, stir together the pistachios, mushroom mixture, bread crumbs, parmesan cheese and fresh oregano. Set aside.
  • Butterfly the pork loin by following the pictures and instructions above.
  • Spread the stuffing across the butterflied pork loin, leaving about 1/2 inch edge on all sides. Roll up the pork loin and tie it up using kitchen string (refer to the pictures above to see how to roll up a stuffed pork loin).
  • Place in the fridge until ready to cook.
  • Preheat oven to 350F.
  • Place stuffed pork loin on a roasting pan or baking sheet with a rack. Sprinkle with a little bit of salt and fresh ground pepper.
  • Cook in the oven for about 1 hour 15 minutes. The internal temperature of the pork should be 145-150F.
  • Remove from the oven and let rest for 10-15 minutes.
  • Slice and serve.


Per serving:

Calories: 598kcalCarbohydrates: 18gProtein: 70gFat: 27gSaturated Fat: 10gCholesterol: 197mgSodium: 690mgFiber: 3gSugar: 4g

Nutrition Disclaimer

This recipe was originally published in April 2013.


A butterflied boneless pork loin stuffed with duxelles type stuffing with sauteed mushrooms, shallots, pistachios, parmesan cheese and fresh oregano. How to instructions to butterfly a pork loin.

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Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

5 from 2 votes (1 rating without comment)

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Recipe Rating


  • 5 stars
    Highly recommend it. Was delicious. Only change I made was I added some lemon zest to the pork before spreading on the stuffing and rolling it.

    • Reply
  • What a beautiful stuff roast pork!! I love the step by step photos… very well done. 🙂

    • Reply
  • Wow! This looks simply amazing!!! Can’t wait to try this.

    • Reply
  • Steve, this looks absolutely, NUMMY!
    Got to give this a try for sure (even if Jon doesn’t like mushrooms). Tee Hee!

    • Reply

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