Herb stuffed pork loin
Boost your next dinner to pork perfection with this simple but bold herb roasted pork loin.
Servings 4
Calories 196kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 196kcal | Carbohydrates: 2g | Protein: 26g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 523mg | Potassium: 456mg | Vitamin A: 100IU | Vitamin C: 3.6mg | Calcium: 25mg | Iron: 1.2mg