Herb-Stuffed Pork Loin
User Reviews
5
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Prep Time
45 mins
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Cook Time
1 hr 30 mins
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Additional Time
1 hr
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Total Time
3 hrs 15 mins
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Servings
8 people
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Calories
489 kcal
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Course
Main Course
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Cuisine
American
Herb-Stuffed Pork Loin
Description
This Herb-Stuffed Pork Loin recipe starts by carefully butterflying a center-cut, boneless pork loin and pounding it to a uniform thinness. It is then seasoned with a brown sugar, kosher salt, and black pepper rub and refrigerated to cure, enhancing flavor and juiciness. The stuffing combines sliced and whole garlic cloves, grated Parmesan, fresh parsley and basil, capers, minced anchovies, and lemon zest, providing a complex blend of savory, herbal, and tangy flavors.
After stuffing, the loin is rolled or folded and cooked slowly in an oven-safe skillet. The combination of gentle roasting and the stuffing ensures the pork remains tender and aromatic, with contrasting textures from melted Parmesan and bursts from capers and anchovies. A finishing sauce made from the pan juices, white wine, chicken stock, heavy cream, and lemon juice adds richness and brightness to the plated dish.
The recipe is suited for an impressive main course showcasing pork with an herbaceous, savory profile and harmonious balance of salt, acidity, and umami. Proper cooking to an internal temperature of 135°F ensures a juicy, tender roast. Leftovers can be refrigerated for several days or frozen with the sauce for longer storage.
Ingredients
- 3½ lb pork loin center-cut, boneless.
- 2 tablespoon brown sugar
- 1 tablespoon kosher salt
- 4 tablespoon olive oil divided
- 8 cloves garlic 3 sliced, 5 left whole
- 1 cup Parmesan Cheese grated
- ½ cup parsley fresh, chopped
- ½ cup basil fresh, chopped
- ¼ cup capers
- 3 anchovy fillet minced
- 1 teaspoon lemon zest
- 1 teaspoon black pepper
- 2 shallot peeled and halved
- 2 prigs rosemary fresh
- 3 tablespoon all-purpose flour
- ¼ cup white wine dry
- 2 cups chicken stock
- ¼ cup heavy cream
- 2 tablespoon lemon juice fresh
Instructions
- Butterfly the pork loin by starting with the fat side up on a cutting board. Insert your knife ⅔ of the way up from the bottom, and carefully begin cutting horizontally.
- Stop about a ½ inch from the end, and open up the flap.
- Now, continue cutting down by pivoting your knife so you are cutting back in the opposite direction, about a ⅓ way down from the bottom of the roast. You are opening up the roast to make a flat piece of meat.
- Fully open the flap (see pictures and/or video for reference).
- Cover with plastic wrap, and pound with the side of a meat tenderizer until the roast is between ¼" to ½" thick.
- Combine the brown sugar, 1 tablespoon salt, and 1 teaspoon black pepper in a bowl and then sprinkle all over the roast.
- Transfer to a large zipper-lock bag, seal, and refrigerate for at least 1 hour, or up to 24 hours.
- Preheat oven to 275°F.
- Heat 2 tablespoon of oil and sauté the sliced garlic cloves in an oven-safe 12-inch skillet over medium-high heat until garlic begins to brown, about 3 minutes.
- Transfer garlic and oil to a separate medium-sized bowl and let cool for 5 minutes.
- Stir Parmesan, parsley, basil, capers, anchovies, lemon zest, and ½ teaspoon black pepper into garlic oil.
- Place the roast cut side up on a cutting board. Spread Parmesan mixture evenly over the surface of the roast, leaving a ½-inch border on all sides.
- Starting on the short side, roll the roast tightly, and then tie it with kitchen twine at 1-inch intervals. Season the roast with black pepper.
- Heat the remaining 2 tablespoons of oil in the skillet over medium heat. Sear roast on all sides until browned, about 12 minutes. Flip roast, seam side down, in the skillet and add shallots, rosemary sprigs, and whole garlic cloves. Transfer to the middle rack in the preheated oven.
- Cook until the thickest part of the roast registers 135°F. (about 1 hour and 10 minutes).
- Transfer roast to carving board and tent with aluminum foil...let rest for 30 minutes (Don't clean skillet, yet).
- Meanwhile, use a fork to smash garlic in the skillet. Place the skillet over medium-high heat and cook until shallot and garlic are sizzling.
- Stir in flour and cook, stirring, for 1 minute. Add wine and cook until nearly evaporated, about 2 more minutes. Add stock and cream and bring to a boil.
- Reduce heat to medium-low and simmer until the sauce has slightly thickened, about 12 minutes. Strain through a fine-mesh strainer set over a small saucepan; discard solids. Stir in the lemon juice and season with salt and pepper, to taste. Cover and keep warm.
- Discard twine from roast and slice into ½-inch servings. Serve, and pass sauce separately.
Notes
- Watch the instructional video for visual help with butterflying and stuffing the pork loin.
- Use a center-cut pork loin roast for even cooking and appearance, ask your butcher if unavailable.
- Measure internal temperature in the center of the roast with an instant-read thermometer; target 135°F for perfect doneness.
- Leftovers store well in an airtight container refrigerated for 5 to 6 days; the gravy keeps for up to 1 week and both freeze for 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 10g | 3% |
| Protein | 52g | 104% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 146mg | 49% |
| Sodium | 545mg | 23% |
| Potassium | 902mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 767IU | 15% |
| Vitamin C | 11mg | 12% |
| Calcium | 190mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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