Herb-Stuffed Pork Loin

Course: Entree

Cuisine: American

Prep Time: 45

Cook Time: 1 30

Chilling time: 1

Total Time: 3 15

Servings: people

Calories: 489kcal

Author: Kris Longwell

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!!

Print Recipe

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.

Video

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