Ready to impress? Make this Herb-Stuffed Pork Loin recipe that we adapted from America’s Test Kitchen!
This roast is incredibly moist and explodes with flavor.
Use a sharp knife to butterfly the roast open and then use a side of a meat mallet to thin the loin.
Add the amazing filling to the meat just before you roll it up.
We just love the pan gravy that we serve with it. You can easily prepare this ahead of time, up until you put the roast in the oven. Then roast, quickly make the sauce, and you and your guests will be so impressed. A really special dish. 100% Loon Approved!
Now, make this amazing Herb-Stuffed Pork Loin!
Herb-Stuffed Pork Loin
- 1 3-1/2 lb boneless center-cut pork loin roast ask your butcher to cut you one if you don't see it in the meat section of your supermarket
- 2 tbsp light brown sugar
- Kosher salt and freshly ground black pepper
- Good quality olive oil you'll need a total of 6 tablespoons
- 8 garlic cloves 3 sliced, 5 left whole
- 1 cup Parmesan cheese grated
- 3/4 cup fresh flat-leaf parsley chopped
- 1/2 cup fresh basil chopped
- 1/4 cup capers
- 3 anchovy fillets minced
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 2 shallots peeled and halved
- 2 sprigs fresh rosemary
- 1 1/2 tbsp all-purpose flour
- 1/4 cup dry white wine
- 2 cups chicken stock
- 1/4 cup heavy cream
- Butterfly the pork loin,by starting with the fat side up on a cutting board. Insert your knife 2/3 of the way up from the bottom, and carefully begin cutting horizontally.
- Stop about a 1/2 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 1/3 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 1/4" to 1/2" 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.
- Pre-heat oven to 275 F.
- Heat 1/4 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 1/2 teaspoon black pepper into garlic oil.
- Place roast cut side up on cutting board.
- Spread Parmesan mixture evenly over surface of roast, leaving 1/2-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 now empty skillet over medium heat.
- Sear roast on all sides until browned, about 12 minutes.
- Flip roast, seam side down, in skillet and add shallots, rosemary sprigs, and whole garlic cloves Transfer to middle rack in the pre-heated 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.