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Herb-Stuffed Pork Loin

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PREP TIME
20 min
COOKING TIME
150 min
TOTAL TIME
184 min
SERVINGS
16 servings
Dinner
Herb-Stuffed Pork Loin
Ingredients
  • 3 tablespoons margarine
  • 1/2 cup chopped onion
  • 1/2 cup chopped mushrooms
  • 2 stalks celery, chopped
  • 3 cups torn day-old bread
  • salt and ground black pepper to taste
  • 1 (4 pound) boneless pork loin roast
  • 1 tablespoon ground thyme
  • 1 tablespoon herbes de Provence
  • 1/4 teaspoon garlic powder, or to taste
  • salt and ground black pepper to taste
Instructions
1
Gather all necessary components for the dish. Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).
2
Prepare the stuffing mixture: In a skillet over medium heat, melt margarine. Add diced onion, sautéed mushrooms, and chopped celery; cook and stir until the vegetables are tender, approximately 12 minutes.
3
Transfer the cooked vegetables to a bowl. Add cubed bread and mix until it's evenly moistened, seasoned with salt and pepper to taste.
4
Prepare the pork loin: Cut the pork loin in half lengthwise, almost all the way through, starting at the top and stopping just shy of the bottom. Leave a small inch at the bottom uncut, creating an open pocket in the meat.
5
Cover the pork loin with plastic wrap and gently pound it flat using a meat mallet to achieve an even thickness. Remove the plastic wrap.
6
Fill the flattened pork loin with the prepared stuffing mixture.
7
Secure the rolled meat by tying it in three places using kitchen twine to maintain its shape during cooking.
8
Position the tied pork loin in a roasting pan and sprinkle it with thyme, herbes de Provence, garlic powder, salt, and pepper to taste. Pour approximately 3 tablespoons of water into the pan surrounding the roast.
9
Roast the pork loin in the preheated oven until an instant-read meat thermometer inserted into the center of the stuffing reaches 160 degrees Fahrenheit (70 degrees Celsius), with a cooking time of 2 1/2 to 3 hours. Remove the roast from the oven and let it rest for 15 minutes before untying and slicing.