Herb-Stuffed Pork Loin Roast
Makes 8 to 10 servings
  • 1 (5-pound) pork loin roast
  • ¼ cup minced fresh parsley
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon seasoned salt
  • ½ teaspoon smoked paprika
  • 3 cloves garlic, minced
  1. Preheat oven to 350º. Line a rimmed baking sheet with aluminum foil.
  2. Carefully cut into pork lengthwise, cutting to within 1 inch of other side. Do not cut pork all the way through. Open meat like a book. Place on prepared baking sheet.
  3. In a small bowl, combine parsley and next 5 ingredients. Spread ⅔ of herb mixture inside of pork. Close pork, and tie loin at 2-inch intervals with kitchen twine. Rub remaining herb mixture on top of pork roast.
  4. Roast pork for 1 hour or until a meat thermometer inserted near center of loin registers 145º. Let rest 10 to 15 minutes before serving.
Note: You’ll need cotton kitchen twine to tie and secure the filling inside the roast. Sometimes called butcher’s string, you’ll find it in your grocery store alongside the cooking tools.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/herb-stuffed-pork-loin-roast-recipe/