Best 2 Herb Roasted Stuffed Pork Loin Recipes
Herb roasted stuffed pork loin is a mouthwatering dish that combines tender, juicy pork with the aromatic flavors of herbs and a savory stuffing. This versatile main course can be tailored to your personal preferences, with a variety of stuffings and herb combinations to choose from. Whether you prefer a classic breadcrumb stuffing or a more adventurous combination of wild rice and dried fruit, there's a herb roasted stuffed pork loin recipe out there to satisfy your taste buds. With its succulent meat, crispy skin, and tantalizing aromas, this dish is sure to impress your family and friends.
Here are our top 2 tried and tested recipes!
ROASTED HERB-STUFFED PORK LOIN
I make this pork roast often when I'm entertaining company. It's especially good with garden-fresh herbs, but dried work nicely as well.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Starting about a third in from one side, make a lengthwise slit down the roast to within 1/2 in. 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-in. thickness; remove plastic wrap., Combine mustard and garlic; rub two-thirds of the mustard mixture over roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two-thirds of the herb mixture over roast. Roll up jelly roll style, starting with a long side; tie several times with kitchen string. Rub oil over roast; sprinkle with remaining salt and pepper., Place roast on a greased rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. Brush roast with remaining mustard mixture and sprinkle with remaining herbs. Bake 20-25 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 181 calories, Fat 9g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 482mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
HERB ROASTED STUFFED PORK LOIN
Steps:
- Chop stuffing ingredients, butterfly pork and pound into about 1 inch stuff and wrap. Roast pork: Preheat oven to 350°F with rack in middle. Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate. Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour. Toss remaining herbs with remaining teaspoon oil and arrange on top of roast. Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes. Make sauce while pork rests: Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water. Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes. Serve pork with sauce. What to drink: Read More http://www.epicurious.com/recipes/food/views/Herb-Roasted-Pork-Loin-352314#ixzz1KOy0QM5y
Tips:
- To ensure the pork loin is cooked evenly, use a meat thermometer to check the internal temperature. It should reach 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well-done.
- If you don't have a meat thermometer, you can check the doneness of the pork loin by making a small incision into the center. The juices should run clear, with no pink tint.
- Let the pork loin rest for 10-15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
- For a more flavorful stuffing, consider using a variety of herbs, such as rosemary, thyme, and sage. You can also add other ingredients to the stuffing, such as diced vegetables, nuts, or dried fruit.
- If you are short on time, you can use a pre-made stuffing mix. Just be sure to add some fresh herbs or other flavorings to give it a more homemade taste.
Conclusion:
Herb-roasted stuffed pork loin is a delicious and impressive dish that is perfect for a special occasion. With its tender, flavorful meat and savory stuffing, this roast is sure to be a hit with everyone at the table. So next time you're looking for a special meal to make, give this recipe a try. You won't be disappointed!
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