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Roasted Herb-Stuffed Pork Loin

 Roasted Herb-Stuffed Pork Loin
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.
9 ServingsPrep: 20 min. Bake: 1 hour 20 min. + standing

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,

2 of 2

Roasted Herb-Stuffed Pork Loin (continued)

Directions (continued)

  • 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 Facts: 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer