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Herb-Stuffed Pork Loin

 Herb-Stuffed Pork Loin
"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."
12 ServingsPrep: 20 min. Bake: 1 hour 20 min. + standing


  • 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


  • 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 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.

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Herb-Stuffed Pork Loin (continued)

Directions (continued)

  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack.
  • 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.
  • 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.
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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer