Herb-Stuffed Pork Loin

Some roasts were just made to impress. And, wow, is this roast no exception.

The roast is perfect for the holidays because it feeds a crowd, but also because it’s just so festive. The pork is deeply flavorful and moist, the filling is fresh and fragrant, and the gravy…well, is the gravy on top. We love serving these with our Balsamic Roasted Potatoes!

Herb stuffed pork loin being drizzled with gravy on a wooden cutting board.

HOW TO MAKE HERB-STUFFED PORK LOIN

We’re not going to lie, this roast takes a little time to prepare.

But you can get ahead start on many of the components, from making the filling to prepping the roast, to even the gravy.

But first, let’s talk about prepping the pork. We go with a center-cut, boneless pork roast for this recipe. Learn more about pork loin here.

HOW TO BUTTERFLY A PORK LOIN

Start with the pork loin roast on a large cutting board.

You’ll want to use a sharp knife to help you butterfly the roast.

Insert your knife into the loin about 2/3 up from the bottom and gently slice, moving the knife back and forth.

Two hands using a sharp knife to begin butterflying a pork loin roast on a wooden cutting board.

Keep carefully slicing back and forth until you reach about 1/2 an inch from the end of the roast.

Slow and steady wins the race when butterflying a pork roast.

Two hands that are using a sharp knife to cut a pork loin in half on a wooden cutting board.

Now, start cutting back in an upwards motion.

By doing this, you are creating a flap.

See the photo for reference.

Two hands using a sharp knife to cut back a pork loin that has been butterflied.

Use your hands to fully open the roast.

The pork loin now is fully flat and open.

A large flat piece of pork loin that has been butterflied on a wooden cutting board.

Now, all we need to do is flatten the roast to about ¼ to ½-inch.

We use the side of a meat mallet to achieve this. We’re now ready to make this amazing Herb-Stuffed Pork Roast!

EXPERT TIP: Be careful as you gently pound the pork. If you are too aggressive, the meat will start to shred and come apart. You’ll now need to let the roast sit, covered, in the fridge for at least one hour.

The side of a meat tenderizer on a butterflied pork loin

MAKING THE HERB FILLING

Now, let’s move on to making the deeply flavorful filling for the Herb-Stuffed Pork Loin.

In a large skillet, heat the olive oil over medium heat and cook the garlic until nicely browned.

This is the basis of the filling and the oil will be wonderfully infused.

Searing garlic slices in hot extra virgin olive oil in a large silver skillet.
Sear garlic slices in hot extra virgin olive oil

Here are the amazing ingredients for filling:

  • Fresh basil and parsley
  • Capers, drained
  • Anchovies
  • Lemon zest
  • Parmesan cheese
  • Salt and pepper

EXPERT TIP: The anchovies add a subtle depth to the flavor profile of the filling. They aren’t overpowering at all, but if you’re not a fan of anchovies at all, you can easily omit them.

A cutting board topped with filling ingredients in small bowls including capers, basil, parsley, Parmesan cheese and lemon zest.

FORMING THE HERB-STUFFED PORK LOIN

Now, simply spread the filling all over the opened, butterflied roast.

This is the point we really start to get excited.

A hand spreading an herb filling all over the top of a butterflied pork loin.

Now, roll the roast up, jellyroll-style, lengthwise.

Use kitchen twine, or string, to tie the roast up, crosswise, and lengthwise, too.

Two hands tying twine around a rolled up pork loin on a cutting board.

Get your skillet nicely heat over medium-high heat.

Sear the roast until nicely browned all over.

A rolled and tied herb-stuffed pork loin in silver skillet with oil in it.

Next, you’ll need to roast the stuffed pork in the oven at 350°F for 1 hour and 10 minutes, or until internal temperature reaches 135F.

The roast needs to rest for about 30 minutes, which gives you plenty of time to make the amazing gravy.

Slice and serve with the gravy and be prepare for lots and lots of “oohs” and “ahhhs!”

A sliced herb-stuffed pork loin on a cutting board next to a chef's knife with gravy being poured on it from a white gravy boat.
Herb-Stuffed Pork Loin

Ready to make a show-stopped of a roast for your next special-occasion dinner? 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 being drizzled with gravy on a wooden cutting board.

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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Course: Entree
Cuisine: American
Keyword: Holiday Roast, stuffed pork loin recipe
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
Servings: 8 people
Calories: 489kcal

Ingredients

  • lb pork loin roast center-cut, boneless.
  • 2 tbsp light brown sugar
  • Kosher salt and freshly ground black pepper
  • 6 tbsp olive oil divided
  • 8 cloves garlic 3 sliced, 5 left whole
  • 1 cup Parmesan cheese grated
  • ¾ cup parsley fresh, chopped
  • ½ cup basil basil, chopped
  • ¼ cup capers
  • 3 anchovy fillets minced
  • 1 tsp lemon zest
  • 2 tbsp lemon juice fresh
  • 2 shallots peeled and halved
  • 2 sprigs rosemary fresh
  • tbsp all-purpose flour
  • ¼ cup dry white wine
  • 2 cups chicken stock
  • ¼ cup heavy cream

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.
  • 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 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 and 1 tablespoon salt in a bowl and then sprinkle all over the roast.
  • Transfer to gallon-size zipper-lock bag, seal, and refrigerate for at least 1 hour, or up to 24 hours.
  • Preheat oven to 275 F.
  • Heat ¼ cup oil and sliced garlic cloves in oven-safe 12-inch skillet over medium-high heat until garlic begins to brown, about 3 minutes.
  • 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.
  • Place roast cut side up on 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 with kitchen twine at 1-inch intervals.
  • Season the roast with black pepper.
  • Heat remaining 2 tablespoons oil in cleaned 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 middle rack in the preheated oven.
  • Cook until thickest part of 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 skillet.
  • Place 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.
  • Reduce heat to medium-low and simmer until sauce is reduced to about 1 cup and thickened, 10 to 12 minutes.
  • Strain through fine-mesh strainer set over small sauce pan; discard solids.
  • Stir in lemon juice and season with salt and pepper, to taste. Cover and keep warm.
  • Discard twine from roast and slice into 1/2 inch servings.
  • Serve, and pass sauce separately.

Notes

Ask your butcher to cut a center-cut pork loin roast if you don't see it in the meat section of your supermarket

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!

Recipe Note: This recipe is adapted from America’s Test Kitchen, 2015.

2 Comments

  • 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!

    • 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

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