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!
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.
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.
Now, start cutting back in an upwards motion.
By doing this, you are creating a flap.
See the photo for reference.
Use your hands to fully open the roast.
The pork loin now is fully flat and open.
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.
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.
Here are the amazing ingredients for filling:
- Fresh basil and parsley
- Capers, drained
- 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.
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.
Now, roll the roast up, jellyroll-style, lengthwise.
Use kitchen twine, or string, to tie the roast up, crosswise, and lengthwise, too.
Get your skillet nicely heat over medium-high heat.
Sear the roast until nicely browned all over.
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!”
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
- 3½ 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
- 1½ tbsp all-purpose flour
- ¼ cup dry white wine
- 2 cups chicken stock
- ¼ cup heavy cream
- 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.
Recipe Note: This recipe is adapted from America’s Test Kitchen, 2015.