Traditional recipes

Manchego Stuffed Pork Loin

Manchego Stuffed Pork Loin

A tender pork loin spiraled with sharp Manchego cheese, tart cranberries, walnuts and thyme.MORE+LESS-


lb manchego cheese (grated)


cup chopped cranberries

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  • 1

    To make the stuffing, mix all the ingredients (except the pork) in a large bowl.

  • 2

    Lay the pork loin on a large cutting board with the fat side up. With a sharp knife parallel to the cutting board about 1 inch high, start cutting into the pork. Continue to cut, and as you make the cut unroll the pork so that you end up with a long 1 inch rectangle of meat.

  • 3

    Salt the pork and fill it with the stuffing. Roll the pork back up so that it is back to the original form with the fat on top.

  • 4

    Use butcher’s twine to seal and secure the pork.

  • 5

    Roast at 400°F for 45 minutes, and then turn the oven down to 350°F. Cook another 45 minutes to an hour, continually checking the temperature until you reach 150°F at the center.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 1 High-Fat Meat; 0 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Impress your guests with this delicious showstopper of a meal.Pork loin has a reputation for being a little dry, but when you stuff it like this it stays super juicy and flavorful. This dish looks like a lot of work, but it is actually not too hard. The final presentation is really impressive and looks like you worked away for hours!The trick here is to butterfly the pork loin. This basically means to open it up like a book so it lays flat on the table. Once you do that, you pop in the stuffing and roll it back up into its original shape before popping it into the oven.The stuffing is a nice salty and tangy mixture of manchego cheese, cranberries, walnuts and some thyme. A quick rub of taco spices on the outside, and it’s ready for the oven.Juicy delicious pork with that savory cheesy goodness spiraled throughout. This pork is a showstopper on any table!

Mojo Pork Tenderloin Stuffed Baguette with Manchego and Caramelized Onions

Whenever I used things I cooked for a party in one of my posts, I take the worst pictures. I am so busy preparing and serving, that I don’t have time to plate something and setup a shot. Not that I have all that much time when we don’t have company, as we are usually eating everything I make right away (except for maybe some baked goods). Nevertheless, this was a delicious way to prepare pork tenderloin and I wanted to share it!

Don’t be intimidated by the stuffing, it’s quite easy actually. Just make sure your baguette or loaf of crusty bread is a similar size to your tenderloin. I quadrupled this recipe and ended up putting two tenderloins in extra long loaves of bread, which worked out great. This was easy to prep for a crowd, as you could cook the onions and marinate the pork ahead of time. This recipe could also easily be altered using different marinades/spices, cheeses, herbs, etc. I think I will do a little playing around with the recipe next time!

Mojo Pork Tenderloin Stuffed Baguette with Manchego & Caramelized Onions adapted from

  • 1 pork tenderloin, trimmed of fat and sinewy tissue
  • ½ bottle Mojo Criollo marinade
  • 1/4 cup extra virgin olive oil
  • ½ red onion, sliced thin
  • ½ Vidalia onion, sliced thin
  • ½ cup Manchego cheese, shredded
  • Kosher salt and freshly ground black pepper
  • 1 loaf crusty baguette, large enough to fit tenderloin inside

Preheat oven to 375-degrees (F)

In a shallow dish, marinate cleaned pork tenderloin with ¼ bottle of Mojo Criollo, reserving the remainder for later use. Marinate for 1-2 hours.

Heat 2 tablespoons of the olive oil in a sauté pan over medium high heat. Add the onions and season well. Sautee until the onions are just browned – about 10 minutes. Remove the caramelized onions from the pan and set aside.

Remove pork loin from marinade and pat dry with a paper towel. Bring to room temperature, about 10 minutes.

Return the pan to medium-high heat, add 1 tablespoon of olive oil. Place the pork in the pan and sear until each side is browned, about 2-3 minutes per side. Remove from heat and set aside.

Make a lengthwise slit along the top of the baguette. Scoop out most of the soft insides. Lightly brush the inside of the baguette with olive oil. Fill the baguette with caramelized onions and Manchego cheese. Nestle the whole pork tenderloin inside the baguette. Trim the ends if necessary and tie at 2″ intervals with kitchen twine. Place the pork filled bread on a baking sheet and roast at 350 degrees until the internal temperature of the thickest part of the pork reaches 150°F – about 20 to 25 minutes. Remove from the oven, allow to rest 10 minutes.

Remove the strings and cut into slices and serve with the remaining Mojo Criollo.

Smoked Stuffed Pork Loin Roast Recipe

Serve with: a slightly sweet Riesling.




  • ▢ 10 pounds fresh pork loin (about 10 pounds)
  • ▢ 1 pound Bread & Butter Stuffing with Cranberries
  • ▢ 4 tablespoons vegetable oil
  • ▢ 2 tablespoons Simon & Garfunkel Rub
  • ▢ 1½ tablespoons Morton coarse kosher salt



Too much of a good thing can be wonderful.

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Published On: 8/5/2014 Last Modified: 3/29/2021

Pineapple Glazed Stuffed Pork Loin

Here’s an elegant one pan dinner worthy of a dinner party. The trickiest part is double-butterflying the pork loin. If that seems overwhelming to you, ask your butcher to prepare the pork loin before you leave the store.

If you’re game for trying it yourself, start by slicing into the longest side of the pork loin about ⅓ of the way down from the top, but don’t slice all the way through.

Then, flip the pork loin over so that the side you just sliced is away from your knife and what was the top of the pork loin is now down on the countertop.

Slice into the uncut longest side of the pork loin about ⅓ of the way down from the top, but again, do not slice all the way through.

Now when you open the flaps of the pork loin open, you should have a piece of pork that is three times wider than it was before.

After that, this recipe really is a breeze. The fruit and nut stuffing compliments the pork so nicely and the pineapple glaze will make you think of the tropics. If you can’t find the sweet and tender King Hawaiian® bread, try substituting brioche.

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Fruit and Nut Stuffed Pork Loin with Pineapple Glaze - Oven Method


  • 4 cups cubed Hawaiian sweet bread
  • ⅓ cup warm chicken stock
  • ¼ cup grated onion
  • ½ cup diced dried pineapple
  • ½ cup diced dried mango
  • ½ teaspoon dried sage
  • 2 tablespoons chopped fresh parsley
  • 1 egg lightly beaten
  • ⅓ cup chopped mixed nuts pistachios, cashews, pecans, almonds, but no peanuts
  • ½ teaspoon salt
  • freshly ground black pepper
  • 1 1/2 pounds pork loin roast about 12 inches in length
  • 8 ounces pineapple preserves
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • ½ head broccoli florets
  • ½ head cauliflower florets
  • olive oil


  1. Pre-heat the oven to 425°F.
  2. Make the stuffing by combining the bread cubes, warm chicken stock and grated onion together in a bowl. Stir in the dried pineapple, mango, sage, parsley, egg, chopped nuts, salt and freshly ground black pepper. Combine well.
  3. Double butterfly the pork loin as follows. Place the pork loin on a cutting board with one end pointing towards you. Using a long slicing knife, make a slice into the pork loin parallel to the cutting board and about 1/3 of the way from the top surface of the loin. Stop before you slice completely through the loin. Flip the pork loin over so that the cut side is away from your knife and what was the bottom of the loin becomes the top. Make another incision into the pork loin, parallel to the cutting board and 1/3 of the way down from the top surface of the loin. Stop before you slice completely through the loin. Open the flaps of meat so that the pork loin is now a large rectangle three times its original width.
  4. Cover the pork with a piece of plastic wrap and pound the meat lightly with a meat mallet to an even thickness.
  5. Season the pork with salt and freshly ground black pepper. Spread the stuffing on top of the pork, leaving a 1-inch border on one short end. Starting from the other end roll the pork into a log, jelly-roll style. Tie the pork loin with kitchen twine in 3 to 4 places down the roast to secure it, rub the outside of the roast with olive oil and season it with salt and freshly ground black pepper. Transfer the pork to a large roasting pan.
  6. Transfer the pan to the oven and roast at 425°F for 20 minutes.
  7. While the meat is cooking, make the glaze by combining the pineapple preserves, brown sugar and soy sauce in a bowl. After 20 minutes of roasting, brush some of the glaze over the pork loin. Add the broccoli and cauliflower florets around the roast, drizzling with olive oil and seasoning with salt and pepper. Roast for an additional 20 minutes, glazing the pork two more times during the cooking process. The pork should reach an internal temperature of 145ºF to 155°F on an instant read thermometer inserted into the thickest part of the loin.
  8. Transfer the pork to a cutting board and let it rest for 15 minutes. Continue to roast the vegetables for 5 more minutes, until the vegetables are cooked to your liking. Slice the pork into ½-inch slices and serve with the roasted vegetables.
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  • 3 lb boneless pork loin
  • 3 Anaheim peppers
  • 1/2 lb chorizo, cooked
  • 1 cup manchego cheese, grated
  • 1/2 a yellow onion
  • 1 cup cilantro, rough chop
  • 4 cloves garlic

Avocado Crema

  • 16 oz container of sour cream
  • 1 large ripe avocado
  • 1/2 tsp salt
  • 1 tbsp lime juice


Preheat your cooker to 275°F. Roast the Anaheim's over an open flame until the skins are blackened. Place them in a ziploc and let sit/steam for 20 minutes. Under cold running water, remove the blackened skins, the stems and seeds. Cook the chorizo. Drain any excess fat.

Butterfly the pork loin, so that you have one large flat rectangle of pork loin. Combine the onion, garlic and cilantro in a food processor, and pulse until minced. Spread the onion mixture over the surface of the pork loin, leaving about an inch of space at the far end. Lay the roasted Anaheims flat on top of the onion mixture. Sprinkle the cheese over the peppers, then the chorizo over the cheese.

Roll the loin into a cylinder, rolling toward the end where you left an inch without filling. The seam should be on the bottom. Wrap in a Frogmat and place seam-side down onto the cooker.

Generously sprinkle Cattleman's Grill Carne Asada Seasoning on all outer surfaces of the loin. Smoke directly on the grates at 275°F until an internal temperature of 140°F is reached (check the temperature using an instant read thermometer like the Maverick PT-75). Rest 20 minutes, lightly covered. Slice and serve with Avocado Crema.