Wednesday, June 2, 2010

Herb-a-licious Stuffed Pork Loin ~ Recipe

This time of year always produces an abundance of fresh herbs in the garden and I'm always trying to incorporate them into our meals and this is one of our all time favorite ways to roast up a pork loin using an infusion of thyme, rosemary, and sage and I thought that I would share my recipe with you :)

Just a quick note: If you don't have any fresh herbs on hand you can most definitely substitute dried herbs in their place. A good rule of thumb is to use 1/3 of the amount in dried herbs that you would use for fresh herbs. So for the following recipe use 1 teaspoon of dried herbs instead of the 1 tablespoon of fresh :)

stuffed pork loin

Filling:

1Tbsp fresh finely chopped sage
1 Tbsp fresh finely chopped thyme
1 Tbsp fresh rosemary (bruise it by rolling it roughly in your fingers)
4 green onions chopped finely
3 large cloves of garlic minced
3 Tbsp extra virgin olive oil
2 heaping tsp dijon mustard
1/4 tsp sea salt
freshly ground peppercorns to taste
2 - 3 lb. pork loin roast

Preheat oven to 350 degrees Fahrenheit.
Combine the first 9 ingredients together in a small bowl.

stuffed pork loin

Next you need to butterfly your roast by cutting it in half but *not all the way through*! You want it to open up like a book.

Spread your filling on one half of the roast and then start from the side of your roast with no filling on it and roll it up and tie it tightly with some butcher's twine or string like shown in the first photo. Don't worry if some of your filling squeezes out, just push it back in or pat it back on top of your roast. Once you have your roast all tied up you can give it one more dusting of salt and pepper and place it in your roasting pan with one cup of water. This will make it super moist :)

I cover my roaster with foil before I put the lid on to just so that I can keep all of that steam and juice inside the pot so that it stays extra moist! Bake for roughly 2 1/2 hours or until well done at an internal temperature of 170 degrees Fahrenheit. It usually takes mine just a little bit longer to reach the right temp but it all depends on your oven and how large your roast is. When in doubt use a thermometer to check it properly :)

When it's all finished you will have a delicious herb infused roast. The flavor really does permeate all of the meat so every bit is herbalicious *grin*.

Bon appetit!
~ Rosina

2 comments:

debbiedas said...

Fred thought this looked FANTASTIC (and it does.) We don't eat pork at home because it doesn't agree with me. But I might have to try this herb mixture...looks so yummy!

craftydill said...

Sounds delicious! I will definitely be trying your recipe out soon!!