Herb-Stuffed Pork Loin
Total TimePrep: 20 min. Bake: 1 hour 20 min. + standing
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.