Herb Stuffed Roasted Pork Loin

It’s Foodie Friday! You’ll be glad you joined us for this recipe today because we’ve got an easy roasted pork loin that’s pretty enough for company! Garlic and fresh herbs make a flavorful paste that we spread inside a pocket cut in the pork, giving each slice a gorgeous green stripe and an infusion of savory flavor. Hands on time is only about 5 minutes for this beauty, so get it in the oven this weekend!

Herb Stuffed Roasted Pork Loin

Ingredients
1 (2 1/2-3 pound) boneless pork loin
2-3 cloves garlic, minced (about 1-1 1/2 Tbsp)
2 Tbsp finely minced fresh rosemary
2 Tbsp finely minced fresh sage
3 Tbsp olive oil, divided

Preheat oven to 325 degrees.

In a small bowl, mix garlic, rosemary, sage, 2 Tbsp of the olive oil, 1/2 tsp salt and 1/2 tsp pepper to form a paste.

Cut a pocket lengthwise into the side of the pork loin. You’ll start about half an inch from the end of the roast with the knife parallel to the counter and slowly work your way across, stopping half an inch from the other end. Then carefully cut the pocket deeper without going all the way through the other side. See the photo below.

Using a spoon or spatula, spread the herb paste evenly into the pocket. Season the top and bottom of the pork loin with a little salt and pepper.

If you have a large ovenproof skillet, use it. In a large skillet, heat 1 Tbsp of olive oil over medium high heat until shimmering. Add the pork loin fat side down and cook 3-5 minutes until well browned. Flip it over and cook 3-5 minutes more until the bottom is browned. If it starts to smoke, turn the heat down. If using an ovenproof skillet, place the skillet directly in the oven. If you don’t have an ovenproof skillet, transfer the pork loin to a glass or ceramic baking dish and place in the oven. Roast the pork for 40-55 minutes until it reaches an internal temperature of 145 degrees. Let the meat rest for 5 minutes before slicing to give the juices a chance to redistribute.

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The herb pocket cut into the pork loin

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You might also like on the side: Snap Pea Lentil Salad with Mint Dressing

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