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Herb-Stuffed Pork Loin Recipe
Herb-Stuffed Pork Loin Recipe photo by Taste of Home

Herb-Stuffed Pork Loin Recipe

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"I serve this pork roast often when I'm entertaining company," says Michele Montgomery, Lethbridge, Alberta. "It's especially good with garden-fresh herbs, but dried work nicely as well. It makes a stunning presentation."
TOTAL TIME: Prep: 20 min. Bake: 1 hour 20 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour 20 min. + standing
MAKES: 12 servings


  • 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

Nutritional Facts

One serving (3 ounces cooked pork) equals 199 calories, 10 g fat (3 g saturated fat), 69 mg cholesterol, 372 mg sodium, 2 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchange: 3 lean meat.


  1. 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.
  2. Combine mustard and garlic; rub two-thirds of the 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.
  3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  4. Prepare grill for indirect heat using a drip pan. Place roast over drip pan and grill, covered, over indirect medium heat or bake, uncovered, at 350° for 1 hour.
  5. Brush remaining mustard mixture over roast; sprinkle with remaining herb mixture. Grill or bake 20-25 minutes longer or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 12 servings.
Originally published as Herb-stuffed Pork Loin in Light & Tasty December/January 2004, p16

Medium-Bodied White Wine

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

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Reviewed Dec. 27, 2015

"Tasty, but it came out very dry. I then read that pork loin should not be cooked to 160 F, but to 140 F or it will overlook and dry. I'll try that next time."

Reviewed Oct. 31, 2012

"My family liked it so we will probably make this again in the future. My brother and sister weren't too huge on the fact that I put mustard in it but they ate it anyway. Very good, but if you don't cut it just right, the top can fall off and you'll be stuck with plain cooked pork."

Reviewed May. 9, 2011

"I am not usually big on pork, but this was fabulous, will definitely make this one again!!"

Reviewed Feb. 4, 2011

"Impressive with a strong herb flavor. I can't imagine, however using the entire amount of pepper asked for. I sprinkled about 1/2 tsp over the top of the roast, which was sufficient for our family of small children. Be certain to couple it with side dishes that have a muted flavor--steamed veggies and mashed potatoes--so as to give the tongue a rest from the strength of the herbs while keeping the pork the star of the show. You don't want a plate full of mixed flavors with this one."

Reviewed Jan. 9, 2010

"I have made this for my family several times and it has become a favorite. We love the herb flavors."

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