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Herb-Stuffed Pork Loin Recipe

Herb-Stuffed Pork Loin Recipe photo by Taste of Home

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I make this pork roast often when I'm entertaining company. It's especially good with garden-fresh herbs, but dried work nicely as well.

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Herb-Stuffed Pork Loin Recipe

Prep: 20 min. Bake: 1 hour 20 min. + standing

Yield: 9 Servings

20 80 100

Ingredients

1 boneless pork loin roast (3 pounds)
1/4 cup Dijon mustard
4 garlic cloves, minced
1/3 cup minced chives
1/4 cup minced fresh sage or 4 teaspoons rubbed sage
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2-3/4 teaspoons pepper, divided
1 teaspoon salt, divided
1 tablespoon olive oil

Directions

Starting about a third in from one side, make a lengthwise slit down the roast to within 1/2 in. of the bottom. Turn roast over and make another lengthwise slit starting about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap.
Combine mustard and garlic; rub two-thirds of the mustard mixture over roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two-thirds of the herb mixture over roast. Roll up jelly roll style, starting with a long side; tie several times with kitchen string. Rub oil over roast; sprinkle with remaining salt and pepper.
Place roast on a greased rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. Brush roast with remaining mustard mixture and sprinkle with remaining herbs. Bake 20-25 minutes longer or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 9 servings.

Editor's Note: To grill the roast, coat grill rack with nonstick cooking spray before starting the grill for indirect heat. Grill, covered, over indirect medium heat for 1 hour. Baste as directed above. Grill 20-25 minutes longer or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing.

Nutritional Analysis: 4 ounces cooked pork equals 181 calories, 9 g fat (3 g saturated fat), 61 mg cholesterol, 482 mg sodium, 2 g carbohydrate, trace fiber, 22 g protein.

Originally published as Herb-Stuffed Pork Loin in The Taste of Home Cookbook , p156

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Herb-Stuffed Pork Loin

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(1-1) of 1 reviews

Reviewed on Jan. 30, 2011 by dilbert098

This has been the best stuffed pork I've had in years... So good and quick to put together. I was nervous as some of the ingredients as I don't have much experience cooking with them and I'm not a huge fan of thyme so I cut that in half, but it turned out fantastic and the roast was gone in one dinner! thanks for sharing =-)