So tasty! Need to double this for next time!

1. Preheat your oven to 375°F (190°C). Lay the pork loin flat on a clean surface and cut lengthwise down the center, being careful not to cut all the way through, in order to create a flap you can open like a book.
2. In a small bowl, combine the minced garlic, rosemary, thyme, sage, parsley, breadcrumbs, salt, and black pepper to make a fragrant herb stuffing.
3. Open the pork loin like a book and evenly spread a layer of Dijon mustard on the inside surfaces. Then press the herb stuffing mixture onto the mustard.
4. Close the pork loin and tie it with the kitchen twine at intervals to secure the stuffing. You can usually loop the twine about every two inches.
5. Rub the outside of the pork loin with olive oil and season lightly with additional salt and pepper.
6. Place the pork loin in a roasting pan and cook in the preheated oven for about 60-75 minutes, or until the internal temperature reaches 145°F (63°C).
7. Allow the pork loin to rest for 10 minutes before removing the twine and slicing. This lets the juices redistribute and makes for a juicier, more flavorful slice.
Variations & Tips
– For a gluten-free option, one could substitute traditional breadcrumbs with gluten-free panko or even almond meal for a nuttier component.
– If you enjoy a bit of sweetness, consider incorporating chopped dried apricots or cranberries to the herb mixture.
– As an experienced home cook, don’t shy away from using a mix of whatever fresh herbs you have on hand; each combination will impart a unique personality to the dish.
– Remember, the pork will continue to cook slightly while it rests, so it’s best to remove it from the oven as soon as it reaches the suggested temperature.
– And here’s an insider tip: to enhance the flavor even further, consider sautéing the garlic and herbs before mixing them with the breadcrumbs. This step releases their essential oils and deepens the final taste of the dish.