Best 4 Herb Stuffed Pork Loin Recipes

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Herb-stuffed pork loin is a flavorful and tender dish that is perfect for any occasion. The combination of herbs, such as rosemary, thyme, and sage, with the juicy pork loin creates a delicious and savory meal. Cooking the pork loin in a moist environment ensures that it stays tender and juicy, while the herbs infuse the meat with their unique flavors. Whether you are looking for a special dinner or a hearty meal for a large group, herb-stuffed pork loin is sure to satisfy everyone at the table. With its succulent flavors and simple preparation, this dish is a classic that will become a favorite in your home.

Let's cook with our recipes!

HERB-STUFFED PORK LOIN



Herb-Stuffed Pork Loin image

I serve this pork roast often when I'm entertaining company. It's especially good with garden-fresh herbs, but dried work nicely as well. It makes a stunning presentation. -Michele Montgomery, Lethbridge, Alberta

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 10

1 boneless pork loin roast (3 pounds)
1/4 cup Dijon mustard
4 garlic cloves, minced
1/3 cup minced chives
1/4 cup minced fresh sage or 4 teaspoons rubbed sage
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2-3/4 teaspoons pepper, divided
1 teaspoon salt, divided
1 tablespoon olive oil

Steps:

  • Starting about a third in from 1 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 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., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Prepare grill for indirect heat using a drip pan. Place roast over drip pan and grill, covered, over indirect medium heat or bake, uncovered, at 350° for 1 hour. , Brush remaining mustard mixture over roast; sprinkle with remaining herb mixture. Grill or bake until a thermometer reads 160°, 20-25 minutes longer. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 199 calories, Fat 10g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 372mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein.

ROASTED HERB-STUFFED PORK LOIN



Roasted Herb-Stuffed Pork Loin image

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

1 boneless pork loin roast (3 pounds)
1/4 cup Dijon mustard
4 garlic cloves, minced
1/3 cup minced chives
1/4 cup minced fresh sage or 4 teaspoons rubbed sage
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2-3/4 teaspoons pepper, divided
1 teaspoon salt, divided
1 tablespoon olive oil

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



HERB ROASTED STUFFED PORK LOIN image

Categories     Pork

Yield 8 people

Number Of Ingredients 29

Stuffing
4 pound pork tenderloin
2 red pepper, finely chopped
4 garlic cloves, finely chopped
6 oz spinach
1/4 cup chopped nuts (any kind that sounds good)
Pitted kalamata olives
Olive oil or butter for sautéing
Optional: 1/2 cup crumbled Feta cheese
Pork:
For pork:
1 (4-to 4 1/2-pound) boneless pork loin roast, trimmed
2 tablespoons plus 1 teaspoon olive oil, divided
6 rosemary sprigs, divided
8 large thyme sprigs, divided
8 sage sprigs, divided
8 savory sprigs (optional), divided
1/2 cup finely chopped shallots (4 to 5)
2 tablespoons finely chopped garlic
3 tablespoons Dijon mustard
Sauce:
For sauce:
1/3 cup dry vermouth
2 teaspoons Dijon mustard
1 3/4 cups reduced-sodium chicken broth
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
Read More http://www.epicurious.com/recipes/food/views/Herb-Roasted-Pork-Loin-352314#ixzz1KOxqcPyT
Read More http://www.epicurious.com/recipes/food/views/Herb-Roasted-Pork-Loin-352314#ixzz1KOxXXEv5

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

PAM'S MUSTARD AND HERB CRUSTED STUFFED PORK LOIN



Pam's Mustard and Herb Crusted Stuffed Pork Loin image

I like to buy meats in quantity and then cut them down to serving sizes. I found a whole pork loin for $2.19/lb, so I now have three very nice loin roasts for company dinners. When I started to roast this one it was going to be very simple, but my creative side took over and this is what I came up with.

Provided by Pam Ellingson

Categories     Pork

Time 3h30m

Number Of Ingredients 23

1 1/2 lb pork loin roast, butterflied
salt and pepper
STUFFING
1 pkg stovetop stuffing for pork (made as directed)
1 small onion chopped
1 stick celery, chopped
2 tsp fresh marjoram and thyme chopped fine
1 to 2 tsp finely chopped rosemary
1/3 c parsley, chopped fine
CRUMB TOPPING
1/2 c panko bread crumbs
1/2 c bread crumbs, whole wheat (fresh)
3 Tbsp chopped parsley
1 to 2 tsp finely chopped rosemary
2 to 3 tsp fresh marjoram and thyme, chopped fine
1/4 c parmigiano-reggiano, grated
salt and pepper
MIXTURE TO ADHERE CRUMBS TO ROAST
1/2 c mayonnaise (i used hellmans)
3 to 4 Tbsp stone ground mustard (i used inglehoffer)
GRAVY
3 c water, chicken broth, dry white wine, or a combination.
2 Tbsp flour , shaken with about 1/2 cup of broth listed above.

Steps:

  • 1. Prepare the pork loin by removing any "silver skin" that might be present but leave the fat cap on. Double butterfly the loin as described in step #2.
  • 2. 1. Insert chef's knife about 1 inch from bottom of roast and cut horizontally, stopping just before edge. Open meat like a book. 2. Make another cut diagonally into thicker portion of roast. Open up this flap, smoothing out butterflied rectangle of meat. Salt and pepper the cut sides of the roast.
  • 3. Mix all crumb ingredients together in a small bowl. Set aside.
  • 4. Mix Mayonnaise and mustard in another small bowl. Set aside.
  • 5. For stuffing, finely chop onion and celery. Heat margarine or butter called for on the box in a medium saucepan and saute the chopped vegetables for 2 to 3 minutes until softened. Add the liquid called for and bring to boil, then add stuffing mix, stir and cover to rest for 5 minutes. Add chopped herbs and stir. If the stuffing is too dry, add some chicken broth or water (listed in gravy ingredients) to moisten so it will stick together when rolling.
  • 6. With roast laying flat, place the prepared stuffing over the entire surface, leaving about 1/2" on the edges. Press stuffing to hold it together and start rolling the roast to enclose it. When completely rolled, tie the roast with butchers twine in 5 or 6 places to secure. Push any lost stuffing back into the ends of the roast.
  • 7. Place the rolled and tied roast into a Dutch oven with fat side up. Pat dry with a paper towel and spread the mayonnaise and mustard mixture liberally over the surface, trying to cover as much of the roast as possible including sides but not ends.
  • 8. Sprinkle a layer of crumb topping over the top of the roast and press lightly to adhere. Use the rest of the crumbs to coat the sides of the roast, patting them in place with your hand or a spoon. Again, cover as much of the roast as possible. Carefully pour about 2/3 c. of water, chicken broth, or dry white wine in the bottom of the Dutch oven around the roast.(Listed in gravy ingredients)
  • 9. Roast uncovered at 350° for approximately 2 to 2 1/2 hours or until internal temperature is 155-160°. Check several times during roasting to see if you need to add more liquid to the pan. Remove from Dutch oven and place on cutting board to rest for about 15-20 minutes, tented loosely with foil.
  • 10. Skim off excess fat from broth and discard. Place Dutch oven on burner over medium heat and add remaining water, broth or wine to pot. Scrape any brown bits up and bring to a boil. Add the slurry of flour and water stirring constantly. Turn down the heat to medium low and simmer for 10 to 15 minutes until thickened. Slice roast with electric knife for ease of slicing and serve with the gravy.

Tips:

  • To ensure the pork loin is cooked evenly, use a meat thermometer to check the internal temperature. The pork is done when it reaches an internal temperature of 145°F (63°C).
  • If you don't have a meat thermometer, you can also check the doneness of the pork by cutting into the center of the loin. The pork is done when the juices run clear.
  • Let the pork loin rest for 10-15 minutes before slicing and serving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful dish.
  • For a crispy skin, score the fat cap of the pork loin with a sharp knife before roasting. This will help the skin crisp up and prevent it from becoming rubbery.
  • If you're short on time, you can cook the pork loin in a slow cooker. Cook the pork loin on low for 6-8 hours, or on high for 3-4 hours.

Conclusion:

Herb-stuffed pork loin is a delicious and versatile dish that can be enjoyed for dinner, lunch, or even breakfast. With its tender meat, flavorful stuffing, and crispy skin, this dish is sure to please everyone at the table. So next time you're looking for a special meal to make, give herb-stuffed pork loin a try. You won't be disappointed!

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