DESCRIPTION
Stuffing a pork loin not only adds flavor—it significantly ups the WOW factor!
Ingredients
Units
Scale
- 1 (3 1/2- to 4 lb.) boneless pork loin roast
- 1 cup panko
- 1/2 cup grated Parmesan cheese
- 4 Tbsp. unsalted butter, melted
- 2 Tbsp. dried herb blend (Italian herb blend, herb de Provence, or make your own)
- 1 1/2 tsp. salt, divided
- 1 1/2 tsp. pepper, divided
- About 5 ribs celery (optional)
Instructions
- Preheat the oven to 350°F.
- Meanwhile, place the pork on a cutting board, fat side down. With a sharp boning or carving knife, cut down along one long side of the loin, about ½ inch from the edge, stopping ½ inch from the cutting board. Turn the knife parallel to the cutting board and cut inward ½ inch above the cutting board, unrolling the roast like a carpet. Continue until the loin is one long flat piece, about ½ inch thick.
- Mix together the panko, cheese, butter, herbs, 1 teaspoon salt, and 1 teaspoon pepper. Spread the mixture all over the pork. Beginning at the end that was the interior, roll the roast up and tie with kitchen twine every 1 ½ to 2 inches. Sprinkle with the remaining ½ teaspoon salt and ½ teaspoon pepper.
- Put the pork on a rack in a roasting pan fat side up. If you don’t have a rack use about 5 stalks of celery arranged in the pan.
- Roast until the internal temperature is 145-160°F, 20 to 25 minutes per pound. 145°F is considered safe for pork according to the USDA. It will be moist and slightly pink in the center. If you prefer your pork fully white and well done, then go with the 160°F temperature.
- Cover the roasting pan with foil and let rest for 30 minutes.
- Meanwhile, increase the oven to 475°F.
- Roast uncovered for another 10 minutes, until the meat is nicely browned.
- Remove the twine, slice the roast, and serve immediately.
Notes
- Note: For even more flavorful meat, brine the pork before you roast it. But if you do, cut the salt in this recipe to a little more than 1/2 teaspoon. See this post for how to brine and why it makes such a difference.