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Herb stuffed pork loin

This herb stuffed pork loin only looks fancy. The truth is you can make this dinner centerpiece with it’s big, bold flavors in an hour or less. 


I admit that this pork loin isn’t overly stuffed. I also admit that I could have pounded the meat thinner before I rolled it, but the flavor is there and that’s all that matters–and if you make it, your flavors will be awesome too–just make yours stuffier and thinner than I did.

To help you with the cutting and stuffing process, I found this YouTube video that shows you how to cut your pork loin. I made a sad attempt at explaining it in the directions below, but I thought you might be confused, so check this guy out–he’s doing it right.


Of course I’m begging you to use fresh herbs. I won’t preach about that any more. Well not today anyway.

If you’re ready for a change up from the same old turkey, or just need a new weeknight meal for your family, this one is a great place to start. My whole family loves it and there’s never any left. You can easily make a larger one too. This recipe is for one, one-pound pork loin. It’s simple multiplication to make a bigger one. Just don’t ask me to do it. I failed my math classes twice in college and they still let me graduate. I might be a danger to society–or at least to the safety of your pork.

Herb stuffed pork loin

Boost your next dinner to pork perfection with this simple but bold herb roasted pork loin.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Rachel Ballard


  • 1 pound boneless pork loin
  • 1/4 cup dijon mustard
  • 1 tablespoon minced garlic
  • 1 tablespoon finely chopped fresh rosemary
  • 1/4 cup finely chopped fresh sage leaves
  • 1 tablespoon fresh thyme leaves stems removed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil


  • Preheat the oven to 350.
  • Mix the mustard and next 6 ingredients together in a bowl and set aside.
  • Cut the pork loin so it lays flat: starting about 1/2 inch from the edge of the longest side, make a slit that goes within 1/2 inch of the bottom of the loin without cutting through it. Open the meat at the cut and repeat the cut without going through. You should end up with a fairly flat, rectangular shape when you are done.
  • Cover with plastic wrap and pound to an even thickness of just under 1/2 inch if you can. (Mine was thicker.)
  • Spread all but 1 tablespoon of the mustard mixture inside the loin and roll up like a jellyroll.
  • Place the loin seam side down in a baking dish, and coat with the olive oil. Bake 30 minutes.
  • Add the remaining tablespoon of mustard mix to the top of the loin and continue baking until the center registers 140--about 10 minutes more. Let stand 10 minutes before slicing.


Calories: 196kcalCarbohydrates: 2gProtein: 26gFat: 8gSaturated Fat: 1gCholesterol: 71mgSodium: 523mgPotassium: 456mgVitamin A: 100IUVitamin C: 3.6mgCalcium: 25mgIron: 1.2mg
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Main Course
Cuisine American

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.