Herb-Stuffed Pork Loin
Stop in Sparkle’s meat department for USDA Grade A meats! Herb-Stuffed Pork Loin is an elegant meal that will impress your guests. Serve with a salad or your favorite vegetable.
Ingredients
- 1 (3 lbs.) boneless pork loin roast
- 1/4 cup Dijon mustard
- 4 cloves garlic, minced
- 1/3 cup minced chives
- 1 Tbsp. minced fresh sage
- 2 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. freshly ground black pepper, divided
- 1/2 tsp. salt, divided
- 1 Tbsp. olive oil
Instructions
- Preheat oven to 350º.
- Starting about a third in from one side, make a lengthwise slit down the roast to within 1/2-inch 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-inch thickness; remove plastic wrap.
- Combine mustard and garlic; rub half of mixture over roast. Combine chives, sage, thyme, rosemary, 1/2 teaspoon pepper and 1/4 teaspoon salt. Sprinkle half of herb mixture over roast. Roll roast, starting with a long side; tie several times with kitchen string. Rub oil over roast and sprinkle with remaining salt and pepper.
- Place roast on a greased rack in a shallow roasting pan. Bake uncovered for 1 hour. Brush roast with remaining mustard mixture and sprinkle with remaining herbs. Bake for 25 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
