Herb Roasted Stuffed Pork Loin Recipe

Name: Herb Roasted Stuffed Pork Loin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stuffing; 4 pound pork tenderloin; 2 red pepper, finely chopped; 4 garlic cloves, finely chopped; 6 oz spinach; 1/4 cup chopped nuts (any kind that sounds good); Pitted kalamata olives; Olive oil or butter for sauteing; Optional: 1/2 cup crumbled Feta cheese; Pork:; For pork:; 1 (4-to 4 1/2-pound) boneless pork loin roast, trimmed; 2 tablespoons plus 1 teaspoon olive oil, divided; 6 rosemary sprigs, divided; 8 large thyme sprigs, divided; 8 sage sprigs, divided; 8 savory sprigs (optional), divided; 1/2 cup finely chopped shallots (4 to 5); 2 tablespoons finely chopped garlic; 3 tablespoons Dijon mustard; Sauce:; For sauce:; 1/3 cup dry vermouth; 2 teaspoons Dijon mustard; 1 3/4 cups reduced-sodium chicken broth; 1 1/2 tablespoons unsalted butter; 1 1/2 tablespoons all-purpose flour; Read More http://www.epicurious.com/recipes/food/views/Herb-Roasted-Pork-Loin-352314#ixzz1KOxqcPyT; Read More http://www.epicurious.com/recipes/food/views/Herb-Roasted-Pork-Loin-352314#ixzz1KOxXXEv5

Servings: persons

Stuffing
4 pound pork tenderloin
2 red pepper, finely chopped
4 garlic cloves, finely chopped
6 oz spinach
1/4 cup chopped nuts (any kind that sounds good)
Pitted kalamata olives
Olive oil or butter for sauteing
Optional: 1/2 cup crumbled Feta cheese
Pork:
For pork:
1 (4-to 4 1/2-pound) boneless pork loin roast, trimmed
2 tablespoons plus 1 teaspoon olive oil, divided
6 rosemary sprigs, divided
8 large thyme sprigs, divided
8 sage sprigs, divided
8 savory sprigs (optional), divided
1/2 cup finely chopped shallots (4 to 5)
2 tablespoons finely chopped garlic
3 tablespoons Dijon mustard
Sauce:
For sauce:
1/3 cup dry vermouth
2 teaspoons Dijon mustard
1 3/4 cups reduced-sodium chicken broth
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
Read More http://www.epicurious.com/recipes/food/views/Herb-Roasted-Pork-Loin-352314#ixzz1KOxqcPyT
Read More http://www.epicurious.com/recipes/food/views/Herb-Roasted-Pork-Loin-352314#ixzz1KOxXXEv5

1
Chop stuffing ingredients, butterfly pork and pound into about 1 inch stuff and wrap.
2
Roast pork:
3
Preheat oven to 350u00b0F with rack in middle.
4
Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate.
5
Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour. Toss remaining herbs with remaining teaspoon oil and arrange on top of roast.
6
Continue roasting until an instant-read thermometer registers 140 to 145u00b0F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes.
7
Make sauce while pork rests:
8
Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water.
9
Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes.
10
Serve pork with sauce.
11
What to drink:
12
Read More http://www.epicurious.com/recipes/food/views/Herb-Roasted-Pork-Loin-352314#ixzz1KOy0QM5y

2049

kcal

Calories

Fat

125

Carbs

188

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: Stuffing, 4 pound pork tenderloin, 2 red pepper, finely chopped, 4 garlic cloves, finely chopped, and more.

Yes, Herb Roasted Stuffed Pork Loin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herb Roasted Stuffed Pork Loin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions