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Stuffed pork loin Alla Gigi

Stuffed pork loin Alla Gigi title

Stuffed pork loin Alla Gigi

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preparation time

00:20 20min

Cooking time

00:60 60min


  • 1 half loin of Olymel pork, approx. 2 kg
  • 225 g (one package) white mushrooms
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 package 375 g Olymel bacon
  • ½ can (796ml) diced canned tomatoes (remove juice)
  • 125 g cream cheese
  • 125 g Olymel sausage meat
  • 2 green onions, chopped
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 tbsp capers
  • ½ cup white wine
  • 1 tbsp olive oil
  • 1 tbsp chopped fresh basil
  • Freshly ground pepper


  1. Butterfly pork loin : Hold the knife parallel to the cutting board and make a horizontal cut along the length of the pork loin, stopping about 1/2 inch from the edge. Open the pork loin like a book by folding it along the cut you just made. If necessary, make small additional cuts to ensure the loin opens up evenly. Refrigerate.
  2. Heat a frying pan with the olive oil, add the onions and cook, stirring, for two minutes, add the garlic and wine and cook for 3 minutes, add the diced tomatoes and cook for a further two minutes, season with pepper and remove from the heat.
  3. In a bowl, combine the cream cheese, sausage meat, green onions, capers and basil. Mix well.
  4. Preheat oven to 375° F (190° C)
  5. Remove loin from refrigerator and place on work surface. Spread stuffing in center of loin, roll up tightly.
  6. Coat with bacon slices.
  7. Transfer the stuffed loin to an ovenproof dish and bake for 60 minutes until an internal temperature of 165°F (75°C) is reached.
  8. Remove loin from oven and cover with aluminum foil. Let stand for 10 minutes, slice and serve.