Stuffed with parsley, thyme leaves, cloves, garlic, and savory seasoning, this Pork Loin Roast is full of flavor.
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
- Preheat oven to 350º. Line a rimmed baking sheet with aluminum foil.
- 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.
- 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.
- 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.
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