Herb-Stuffed Pork Loin is perfect for any special occasion meal, but also a wonderful family Sunday dinner. The pork is flavorful and moist, the filling is fresh and fragrant, and the gravy...well, it's the gravy on top. We love serving these with our Best Mashed Potatoes and Homemade Dinner Rolls!
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🌿 The Ingredients
The simple ingredients for this dish blend harmoniously to create an unforgettable roast that is bursting with flavor and aromatic goodness.
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🍶 Substitutions and Variations
- Pork - You can substitute a pork tenderloin for the loin, however, you'll need to scale back the filling quantities by about half. You can also use the stuffing to fill thick-cut pork chops.
- Herbs - We recommend fresh herbs for the filling. We love basil, rosemary, and parsley, but go with your favorite herbs, such as tarragon, sage, or chives. We don't recommend dried herbs for the stuffing.
- Wine and Cream - If you don't want to cook with alcohol, substitute chicken broth. Heavy cream adds a luxuriousness to the gravy, but whole milk or half and half can be substituted.
See the recipe card (with video) below for a full list of ingredients and measurements.
👩🏼🍳 How To Prep for Herb-Stuffed Pork Loin
- Step 1: Start cutting horizontally along the top side of the loin.
- Step 2: Stop cutting before you reach the end, and pull back the top layer
- Step 3: Pivot your knife down and cut in the opposite direction.
- Step 4: Open the loin so it is flat.
- Step 5: Cover with plastic wrap and pound until thin.
- Step 6: Season the top of the meat with brown sugar and salt.
Expert Tip
For this roast, you'll need a large oven-safe skillet. We recommend a cast-iron skillet (12-inch) or Dutch oven.
🧄 How To Assemble Herb-Filled Pork Loin
- Step 7: Sauté the garlic in oil until lightly browned.
- Step 2: In a bowl, mix the garlic and oil with the herbs, Parmesan, capers, anchovies, salt, and pepper.
- Step 3: Spread the herb mixture over the top of the seasoned flattened loin.
- Step 4: Starting at the short end of the loin, roll it up tightly with your hands.
- Step 5: Use kitchen twine to tie the loin up tightly.
- Step 6: Sear the loin in a skillet with oil, shallot, garlic, and herbs.
Finishing the Roast
- Step 1: Add shallots, garlic, and rosemary to the pan and place in the oven.
- Step 2: After an internal temperature of 140°F is reached, remove from oven.
- Step 3: Remove the roast and then sauté the garlic and shallot in the skillet, and then add flour.
- Step 4: Add the wine and simmer, and then add the cream. Cook until slightly thickened.
- Step 5: Strain the sauce.
- Step 6: Slice the roast and serve with gravy on the side..
🍽️ How To Serve
- This roast is ideal for the holidays, but also the perfect centerpiece for a memorable dinner party. Or, a Sunday family feast!
- You can carve the roast and place the slices on a platter, or bring the roast, uncut, to the table, allowing your guests to see the beautiful filling as you slice it in front of them.
- This roast pairs wonderfully with fondant melting potatoes, maple-glazed carrots, and cloverleaf dinner rolls.
🙋🏽♂️ Frequently Asked Questions
Where can I find a center-cut pork loin?
If you can't find them in the meat department at your local supermarket, seek out a good butcher and ask him/her to cut one for you. Be sure to have the fat trimmed, you'll only want about a quarter inch.
Can Herb-Stuffed Pork Loin be made in advance?
All of the prepping can be done up to 24 hours in advance. You can sear the roast up to 2 hours before roasting.
Are anchovies overpowering in an Herb-Stuffed Pork Loin?
Not at all. They add a depth of flavor to the filling. However, if you dislike anchovies, simply omit them.
🥔 What to Serve with Herb-Stuffed Pork Loin
Ready to make a roast that your guests won't soon forget? Go for it!
And when you do, be sure to take a photo, post it to Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Herb-Stuffed Pork Loin
This Herb-Stuffed Pork Loin is a crowd-pleaser for sure. The pork is so moist and flavorful, and the filling is brimming with flavor, and just so good. And the sauce puts this dish over the top. Perfect for a nice dinner party. Your guests will be so impressed!!
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Servings: 8 people
Calories: 489kcal
Video
Equipment
- Oven-safe skillet or saucepan, such as cast-iron or Dutch oven
Ingredients
- 3½ lb pork loin center-cut, boneless.
- 2 tablespoon brown sugar
- 1 tablespoon Kosher salt
- 4 tablespoon olive oil divided
- 8 cloves garlic 3 sliced, 5 left whole
- 1 cup Parmesan cheese grated
- ½ cup parsley fresh, chopped
- ½ cup basil fresh, chopped
- ¼ cup capers
- 3 anchovy fillets minced
- 1 teaspoon lemon zest
- 1 teaspoon black pepper
- 2 shallots peeled and halved
- 2 sprigs rosemary fresh
- 3 tablespoon all-purpose flour
- ¼ cup dry white wine
- 2 cups chicken stock
- ¼ cup heavy cream
- 2 tablespoon lemon juice fresh
Instructions
- Butterfly the pork loin by starting with the fat side up on a cutting board. Insert your knife ⅔ of the way up from the bottom, and carefully begin cutting horizontally.3½ lb pork loin
- Stop about a ½ inch from the end, and open up the flap.
- Now, continue cutting down by pivoting your knife so you are cutting back in the opposite direction, about a ⅓ way down from the bottom of the roast. You are opening up the roast to make a flat piece of meat.
- Fully open the flap (see pictures and/or video for reference).
- Cover with plastic wrap, and pound with the side of a meat tenderizer until the roast is between ¼" to ½" thick.
- Combine the brown sugar, 1 tablespoon salt, and 1 teaspoon black pepper in a bowl and then sprinkle all over the roast.2 tablespoon brown sugar, 1 tablespoon Kosher salt
- Transfer to a large zipper-lock bag, seal, and refrigerate for at least 1 hour, or up to 24 hours.
- Preheat oven to 275°F.
- Heat 2 tablespoon of oil and sauté the sliced garlic cloves in an oven-safe 12-inch skillet over medium-high heat until garlic begins to brown, about 3 minutes.4 tablespoon olive oil, 8 cloves garlic
- Transfer garlic and oil to a separate medium-sized bowl and let cool for 5 minutes.
- Stir Parmesan, parsley, basil, capers, anchovies, lemon zest, and ½ teaspoon black pepper into garlic oil.1 cup Parmesan cheese, ½ cup parsley, ½ cup basil, ¼ cup capers, 3 anchovy fillets, 1 teaspoon lemon zest, 1 teaspoon black pepper
- Place the roast cut side up on a cutting board. Spread Parmesan mixture evenly over the surface of the roast, leaving a ½-inch border on all sides.
- Starting on the short side, roll the roast tightly, and then tie it with kitchen twine at 1-inch intervals. Season the roast with black pepper.
- Heat the remaining 2 tablespoons of oil in the skillet over medium heat. Sear roast on all sides until browned, about 12 minutes. Flip roast, seam side down, in the skillet and add shallots, rosemary sprigs, and whole garlic cloves. Transfer to the middle rack in the preheated oven.2 shallots, 2 sprigs rosemary
- Cook until the thickest part of the roast registers 135°F. (about 1 hour and 10 minutes).
- Transfer roast to carving board and tent with aluminum foil...let rest for 30 minutes (Don't clean skillet, yet).
- Meanwhile, use a fork to smash garlic in the skillet. Place the skillet over medium-high heat and cook until shallot and garlic are sizzling.
- Stir in flour and cook, stirring, for 1 minute. Add wine and cook until nearly evaporated, about 2 more minutes. Add stock and cream and bring to a boil.3 tablespoon all-purpose flour, ¼ cup dry white wine, 2 cups chicken stock, ¼ cup heavy cream
- Reduce heat to medium-low and simmer until the sauce has slightly thickened, about 12 minutes. Strain through a fine-mesh strainer set over a small saucepan; discard solids. Stir in the lemon juice and season with salt and pepper, to taste. Cover and keep warm.2 tablespoon lemon juice
- Discard twine from roast and slice into ½-inch servings. Serve, and pass sauce separately.
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
Ask your butcher to cut a center-cut pork loin roast if you don't see it in the meat section of your supermarket.
Use an instant-read thermometer to ensure the internal temperature of the roasts reaches 135°F. Also, be sure you have inserted the thermometer probe into the pork in the center of the roast. This may take a few tries to find the center.
Leftovers can be stored in an air-tight container and kept in the fridge for up to 5 to 6 days. The gravy will keep for 1 week. Both the pork and gravy can be frozen for up to 2 months.
Nutrition
Calories: 489kcal | Carbohydrates: 10g | Protein: 52g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 146mg | Sodium: 545mg | Potassium: 902mg | Fiber: 1g | Sugar: 5g | Vitamin A: 767IU | Vitamin C: 11mg | Calcium: 190mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!
POST UPDATE: This recipe was originally published in Sept 2016, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in May, 2021!
Recipe Note: This recipe is adapted from America's Test Kitchen, 2015.
Adele says
I bought a pork loin for Christmas dinner and I was starting to regret the purchase as I thought it might come out dry. I’ve read this recipe and your grandmothers pork roast recipe. They both sound delicious and not at all dry. Is it possible to follow the brining steps from grandmas recipe, then stuff and roll the roast and cook it over the fennel and apples?
Kris Longwell says
Hi Adele! Sorry for the delayed response! Absolutely!! That would create an extremely flavorful and moist roast!! Let us know how it turns out!!!
Beth says
You guys are the best. I have tried quite a few of your recipes and they never disappoint!! This is the first time I watched a video and I can tell you love food as much as I do! I cannot wait to try this pork tenderloin. Thanks for sharing!
Kris Longwell says
Hi Beth!! So sorry for the late response here! That means the world to us! We are so thrilled you are enjoying the recipes and our videos, too! You are the reason we do what we do! Please stay in touch and thank you so much for your kind words!! All the best, Kris & Wesley
Lili says
Y’all are so fun to watch. Trying this recipe Sat night on the BGE. Looks scrumptious.
Kris Longwell says
Hi Lili!!! Thank you so so much!!! Let us know how it turns out on the BGE!!! Should be delicious!!! xoxo Kris & Wesley
france therriault says
Hello to you two, I discovered your blog recently and frankly I can say that I have been hooked since this discovery! I love your videos .... I love your complicity !!! Sorry for my English ... I am French Canadian.!
Kris Longwell says
Hi there!! Your English is wonderful and truly made our day!! Thank you SO MUCH and PLEASE stay in touch!!! Lots more food and fun on the way!!! xoxoxo Kris & Wesley
Lisa says
I could drink the sauce with a straw! One of my family’s favorites! Crispy rosemary roasted potatoes (to dunk in that amazing sauce), popovers and a veggie make this a feast fit for a king! Thank you for this great recipe 🙂
Kris Longwell says
Hi Lisa! Ha!! Yeah, we have to agree...that sauce!!!!! Oooh...crispy roasted potatoes are the PERFECT side dish!! And popovers with a veggie! Yes indeed! Thank you so much for letting us know about the recipe and for the wonderful review. That truly means the world to us! All the very best, Kris & Wesley
CraveCute says
Haven't made anything like this in awhile! Thanks for the inspiration! It sounds and looks delicious and love the sauce/gravy..... so many yummy recipes here! Can't wait to try some!
krislongwell says
Hey there! It is one of those 'special occasion' dishes...but it really is spectacular. And you are so right...it's nothing without a great sauce. Thanks so much for the note, and we love your blog! So warm and inviting!! Stay in touch. Kris & Wesley