Herb-Stuffed Pork Loin Roast

Name: Herb-Stuffed Pork Loin Roast
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 16 servings
Cuisine: American
Ingredients: 4 lb Boneless Loin Pork Roast; 3 cups Bread; 2 stalk Celery; 0.5 cup Diced Onion; 0.25 tsp Garlic Powder; 1 tbsp Ground Thyme; 1 tbsp Herbes de Provence; 3 tbsp Margarine; 1 pinch Salt & Pepper; 0.5 cup Sliced Mushrooms

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Low-Sodium Comfort-Food

Herb-Stuffed Pork Loin Roast features tender, juicy pork wrapped around a rustic bread, celery, mushroom, and onion stuffing that soaks up savory pan juices. Aromatic thyme, herbes de Provence, and a hint of garlic create a well-balanced flavor with a crisp, golden exterior. It’s an impressive yet comforting centerpiece for Sunday dinners, holiday gatherings, or any time you want a hearty, crowd-pleasing roast.

Prep20 mins
Cook2 hrs 30 mins
Serves16
DifficultyMedium

1

Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
2

Make the stuffing: Melt margarine in a skillet over medium heat. Add the onion, mushrooms, and celery; cook and stir until tender, about 12 minutes.
3

Transfer the vegetables to a bowl. Add the bread, stir until moistened, and season with salt and pepper.
4

Make the pork: Slice the pork loin lengthwise almost all the way through, starting at the top and stopping with the last inch at the bottom uncut. Leave that bottom inch intact and open the pork like a book.
5

Cover with plastic wrap and gently pound with a meat mallet to flatten. Remove and discard the plastic wrap.
6

Spoon the stuffing onto the flattened pork loin.
7

Roll the meat over the stuffing and tie in three places with kitchen twine.
8

Place the tied loin in a roasting pan and season with thyme, herbes de Provence, garlic powder, salt, and pepper. Pour about 3 tablespoons of water into the pan around the roast.
9

Roast in the preheated oven until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Remove from the oven and let rest for 15 minutes before untying and slicing.