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

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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.
TOTAL TIME: Prep: 20 min. Bake: 1 hour 20 min. + standing
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour 20 min. + standing
MAKES: 9 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

4 ounce-weight: 181 calories, 9g fat (3g saturated fat), 61mg cholesterol, 482mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 22g protein.


  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 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.
  3. 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.
Originally published as Herb-Stuffed Pork Loin in The Taste of Home Cookbook 2008, p156

Medium-Bodied White Wine

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

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dragnlaw User ID: 8853724 247963
Reviewed May. 8, 2016

"This was a lovely recipe. But beware, even 'divided' I found 1 tsp of salt too much. If the submitter had intended Kosher salt maybe it would have been not so bad. I will sprinkle the inside of roll rather than add to the herbs. Mustard was good, all the herbs were perfect. It is just on Spring here so had to use a mixture of fresh and dried herbs. It all worked well. Just too bad about the salt though, thankfully it was not for guests. Fantastic Herb mixture (without the salt, lol)"

cssumcgu User ID: 7446221 235201
Reviewed Oct. 18, 2015

"Wonderful flavor and a great way to use the herbs from my garden. The whole family loved it and wanted seconds. I will definitely make this again."

dilbert098 User ID: 3743376 136387
Reviewed Jan. 30, 2011

"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 =-)"

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