How to Make an Easy Stuffed Pork Loin Dinner in the Air Fryer (Diabetic Friendly)
- Leigh
- Jul 14
- 3 min read
This simple stuffed pork loin dinner--meat and potatoes--is quick to put together and cooks in about 30 minutes in the air fryer. The lean pork is stuffed with a combination of vegetables--onion, bell pepper, and spinach--as well as a combination of cheeses and seasoned with Italian seasoning. The roast cooks with rosemary potatoes alongside and comes out tender and delicious. The key to keeping the lean roast tender is to avoid cooking it beyond an internal temperature of about 145 degrees. The temperature of the air fryer also needs to be lower than for some more "fatty" cuts of meat. I've found that an air fryer temperature of 315 degrees works well. The meal is great if you're on a diabetic diet or want to "eat healthy." Just serve it with a salad and perhaps a low-starch vegetable alongside. Enjoy!
Easy Air Fryer Stuffed Pork Loin Dinner -- Serves 4+
Filling
1/2 cup of chopped onion
1/2 cup of chopped sweet bell pepper (red, yellow, orange, etc.)
4 ounces of fresh spinach, washed well (about half an 8-ounce bag)
2-3 tablespoons of plain Greek yogurt (I use fat free)
2 tablespoons of grated Parmesan cheese
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/4 teaspoon of garlic powder
1/2 teaspoon of dried Italian herbs
1/3 cup of shredded mozzarella cheese
Roast
2-3 pound pork loin roast (about 6 inches long)
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/4 teaspoon of Italian seasoning
Olive oil
Potatoes
3-4 small baking potatoes, washed well, halved, and sliced into 1/2-inch pieces
1/4 teaspoon of salt
1/4 teaspoon of pepper
1-2 tablespoons of olive oil
1-2 teaspoons of fresh rosemary leaves
Spritz an 8-inch baking pan with non-stick cooking spray. Make the filling. In a large microwave-safe bowl or measure combine the onion, chopped bell pepper, and a teaspoon of water and microwave them for a minute or two or until they soften slightly. Stir in the spinach, a little at a time. Microwave the vegetables for another 30 seconds or until the spinach wilts down into the onions and peppers. Stir in the Greek yogurt, the Parmesan cheese, salt, pepper, garlic powder, and Italian herbs. Stir in the shredded mozzarella. Set the mixture aside while you prepare the pork.
For the pork, make a cut horizontally down the length of the pork about 1/2-inch from top of pork to within 3/4-inch of opposite side. Open the pork out flat. Turn the pork so that you can cut the other side more easily. Then use your knife to cut from the inside edge to the outer edge, cutting that side in half. Open up the pork flat. It should be about 3/4-inch thick (if not, you can cover the pork with plastic wrap or waxed paper and pound/flatten it a bit before you stuff it). Spread the flattened pork with the filling, leaving about 1/2 - 1-inch uncovered along the edges. Cut 3-4 pieces of butcher's twine/baking string. Roll up the pork (starting from a short side) to encase the filling and slide the string under and around the rolled pork in several places, then tie the string to hold the roast together/filling in. You can cut off longer, excess pieces of string, if you want. Stuff any filling that fell out during the tying process back into the roast. Place the roast, seam side down, in the prepared pan. Sprinkle on the salt, pepper, and Italian seasoning. Sprint or drizzle the top of the roast with olive oil.
For the potatoes, toss the cut potatoes with the salt, pepper, rosemary leaves and olive oil and place them around the roast.
Air fry the roast and potatoes at 315 degrees for 30-35 minutes or until an instant-read thermometer registers about 145 degrees when inserted into the thickest part of the roast (you want to hit meat, not just filling when you test for temperature). Remove the meat from the air fryer and let it rest, loosely covered for at least 15-20 minutes. Use a sharp knife to slice the roast into rounds and remove the string.
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