Herb-Stuffed Pork Loin Recipe
- 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
- 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.
3 ounce-weight: 199 calories, 10g fat (3g saturated fat), 69mg cholesterol, 372mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 25g protein.
Reviews for Herb-Stuffed Pork Loin
"I'm afraid this was my own stupidity because I followed the directions to cook to 160 internal temp. Should have been 140, tent and let it rest 15 minutes. I know better. It was very overcooked. But the flavors are wonderful and I will make it again. Served it with NYTimes potato leek gratin."
"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."
"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."
"I am not usually big on pork, but this was fabulous, will definitely make this one again!!"
"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."
"I have made this for my family several times and it has become a favorite. We love the herb flavors."
"Wonderful, strong, and deliciouse flavor. Was a huge hit with my family. Only problem was that I couldn't figure out how to cut the pork loin, so my roll didn't look as nice as the picture."
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer