Herb-Stuffed Pork Loin

Ingredients List

Stuffing Mixture:

• 3 tablespoons margarine

• ½ cup chopped onion

• ½ cup chopped mushrooms

• 2 stalks celery, chopped

• 3 cups torn day-old bread

• salt and ground black pepper to taste

Pork Roast:

• 1 (4 pound) boneless pork loin roast

• 1 tablespoon ground thyme

• 1 tablespoon herbes de Provence

• ¼ teaspoon garlic powder, or to taste

• salt and ground black pepper to taste

Instructions

Prepare all ingredients and preheat the oven to 300°F (150°C).

Prepare the stuffing: In a skillet, melt margarine over medium heat. Add onions, mushrooms, and celery, then cook, stirring occasionally, for about 12 minutes until softened.

Transfer the sautéed vegetables into a bowl. Add the torn bread, stirring until it’s evenly moistened, then season with salt and pepper.

Prepare the pork: Slice the pork loin in half lengthwise, but leave about an inch uncut at the bottom. Open it up like a book, keeping the bottom intact.

Cover the pork with plastic wrap and gently pound it with a meat mallet to flatten. Discard the plastic wrap after.

Spoon the stuffing onto the flattened pork loin.

Roll the pork loin over the stuffing and tie it securely in three places using kitchen twine.

Place the tied pork loin in a roasting pan and season with thyme, herbes de Provence, garlic powder, salt, and pepper. Add approximately 3 tablespoons of water to the pan around the roast.

Roast in the preheated oven until an instant-read thermometer inserted into the center of the stuffing reaches 160°F (70°C), about 2 1/2 to 3 hours. Remove from the oven and let it rest for 15 minutes before untying and slicing.

Cooking Tip

Nutritional Information (per serving)