Roasted Herb-Stuffed Pork Loin
Roasted Herb-Stuffed Pork Loin is a gluten free, dairy free, and whole 30 main course. This recipe serves 9 and costs $2.0 per serving. One serving contains 224 calories, 34g of protein, and 8g of fat. If you have fresh sage, fresh rosemary, fresh thyme, and a few other ingredients on hand, you can make it. 9 people found this recipe to be scrumptious and satisfying. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is super. Similar recipes are Herb-Stuffed Pork Loin, Mediterranean Stuffed Balsamic and Herb Pork Loin #PinkPork, and Herb Roasted Pork Loin.
Servings: 9
Preparation duration: 20 minutes
Cooking duration: 80 minutes
Ingredients:
1 boneless pork loin roast (3 pounds)
1/3 cup minced chives
1/4 cup Dijon mustard
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 cup minced fresh sage or 4 teaspoons rubbed sage
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
4 garlic cloves, minced
1 tablespoon olive oil
2-3/4 teaspoons pepper, divided
1 teaspoon salt, divided
Equipment:
plastic wrap
kitchen twine
roasting pan
kitchen thermometer
Cooking instruction summary:
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, 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 Cookbook2008, p156 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. Print Add to Recipe Box Email a Friend
Step by step:
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.
3. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two-thirds of the herb mixture over roast.
4. 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.
5. Place roast on a greased rack in a shallow roasting pan.
6. Bake, uncovered, at 350° for 1 hour.
7. Brush roast with remaining mustard mixture and sprinkle with remaining herbs.
8. Bake 20-25 minutes longer or until a meat thermometer reads 160°.
9. Let stand for 10 minutes before slicing.
Nutrition Information:
covered percent of daily need
