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
- 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.