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Garlic Jalapeno Stuffed Pork Loin

Garlic Jalapeno Stuffed Pork Loin

Garlic Jalapeno Stuffed Pork Loin is soft and tender, with spicy jalapenos and lots of garlic, cooked in a white wine broth and served with roasted garlic baby potatoes.
Course Main Course
Cuisine American
Keyword Stuffed Pork Loin
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
10 minutes
Total Time 2 hours
Servings 8 servings
Calories 687kcal
Author Catalina Castravet


  • 1 pork loin 2-3 pounds, butterflied
  • 8 tablespoons olive oil
  • 1 large onion peeled and halved
  • 4 garlic heads peeled and minced
  • 6 garlic cloves whole
  • 1 large carrot cleaned and halved
  • 7 jalapeno peppers
  • 1 bell pepper chopped
  • 1 red spicy pepper chopped
  • 1 1/2 cups white wine
  • 1/2 cup water
  • 2 lb baby potatoes


  • 1/2 lb baby bella mushrooms cleaned and sliced
  • 1 large onion chopped
  • 3 tablespoons olive oil
  • fresh parsley
  • Salt and pepper


  • Preheat oven to 375F.
  • With a sharp knife, cut the pork loin horizontally until you can open it like a book.
  • Season it with 2 tablespoons of olive oil, salt and pepper. Rub 2/3 of the minced garlic into it. Remove the seeds from 5 jalapeños, chop them. Arrange the chopped jalapeños, bell pepper and spicy red pepper down the pork, horizontally, in a thick line, closer to the middle.
  • Roll one side of the pork over the stuffing and tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, trim the fat and transfer to a roasting pan.
  • Add the white wine, water, 6 garlic cloves, 1 halved onion, 1 large halved carrot, 2 whole jalapeños, a little salt and pepper to the pan.
  • Brush the pork with 1 tablespoon of olive oil and roast in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing.
  • In another roasting pan, mix together potatoes with 5 tablespoons olive oil the remaining 1/3 of minced garlic, salt and pepper and add to the oven when the pork has 60 minutes more of cooking. After 30 minutes, using a spatula mix the potatoes and return to the oven.


  • In a medium skilled over medium heat add the olive oil. When the oil is hot add the sliced onion and cook for 3-5 minutes until it starts to turn golden brown. Add the sliced mushrooms, stir and cook for 7-8 minutes. Season with salt and pepper as needed.


  • Slice the pork loin, serve with roasted potatoes and caramelized mushrooms. Garnish with fresh chopped parsley.


Serving: 0g | Calories: 687kcal | Carbohydrates: 27g | Protein: 65g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 172mg | Sodium: 149mg | Potassium: 1779mg | Fiber: 3g | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 59.1mg | Calcium: 51mg | Iron: 2.9mg