Hey there, friends! Let me tell you about one of my favorite dishes to whip up when I want to impress without too much fuss: Roast Pork Loin With Herb Stuffing. There’s something magical about slicing into a golden, juicy pork loin to reveal a fragrant, herb-packed stuffing. It’s the kind of dish that fills the kitchen with mouthwatering aromas and brings everyone to the table with a smile. Over my years in the kitchen, I’ve played with countless variations of this recipe, from classic herb blends to bold twists with cheese or sausage. Today, I’m sharing three of my go-to recipes, plus tips and tricks I’ve picked up along the way to make your roast a hit.

Why This Dish Is a Winner

I love this dish because it’s versatile and forgiving. Whether you’re a beginner or a pro, you can adapt it to your taste. The pork stays tender and juicy when cooked right, and the stuffing adds a burst of flavor. It’s perfect for a Sunday dinner, a holiday feast, or even a weeknight when you want something special.

Choosing the Perfect Pork Loin

The first step to a great stuffed pork loin is picking the right cut. Here’s what I look for:

• Center Cut Pork Loin: This is my top choice. It’s lean, tender, and uniform, making it easy to butterfly and stuff. A 3-4 pound cut feeds a small crowd.
• End Cut Pork Loin: This has more fat, which adds flavor but can be slightly tougher. It’s great if you love a richer taste.
• Sirloin End: Similar to the end cut, it’s marbled and juicy but may need a bit more cooking time.

When shopping, choose a pork loin that’s pale pink with some marbling for flavor. Freshness is key, so check the color and avoid anything grayish. If possible, ask your butcher to butterfly it for you—it saves time and ensures an even cut.

The Heart of the Dish: Herb Stuffing

The stuffing is where this dish shines. Fresh herbs are my go-to for their vibrant flavor, but dried herbs work in a pinch. Here are some herbs I love to use:

• Sage: Earthy and robust, it’s a classic for pork.
• Thyme: Subtle and lemony, it adds depth without overpowering.
• Rosemary: Its pine-like aroma pairs perfectly with pork’s sweetness.
• Parsley: Fresh and slightly peppery, it brightens the mix.
• Basil: Sweet and clove-like, great for a Mediterranean twist.
• Oregano or Marjoram: Pungent or floral, these add bold or delicate notes.
• Cilantro or Dill: For adventurous palates, these bring citrusy or anise-like flavors.

I usually use fresh herbs at a 3:1 ratio compared to dried ones for stronger flavor. You can also mix in extras like dried cranberries, pecans, or cheese for texture and taste.

Three Delicious Recipes

Let’s dive into three recipes I’ve perfected over the years. Each has a unique spin, so you can choose based on your mood, time, and ingredients.

Recipe 1: Classic Herb-Stuffed Pork Loin

This is my go-to for a traditional Roast Pork Loin With Herb Stuffing. It’s straightforward, with a bread-based stuffing that’s packed with classic herbs. It’s perfect for a cozy family dinner.

Ingredients:

• 1 (4-5 lb) pork loin roast
• 2 cups stale bread, cubed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1/4 cup fresh parsley, chopped
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 egg

Steps:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet. Sauté onion and garlic until soft.
3. Mix sautéed veggies with bread cubes, parsley, rosemary, thyme, salt, and pepper in a bowl.
4. Add chicken broth and beaten egg. Stir until moist.
5. Butterfly pork loin by cutting lengthwise, stopping short of cutting through. Open like a book.
6. Spread stuffing evenly, leaving a border. Roll tightly and tie with kitchen twine.
7. Brush with olive oil. Place in a roasting pan.
8. Roast for 1.5 hours or until internal temperature hits 145°F (63°C).
9. Rest for 10 minutes before slicing.

This recipe yields a juicy roast with a comforting, herbaceous stuffing. It’s great for beginners and pairs well with simple sides.

Recipe 2: Herb-Stuffed Pork Loin with Parmesan and Capers

This version, inspired by How To Feed A Loon, is a bit fancier. The stuffing includes Parmesan, capers, and anchovies for a rich, tangy kick. It’s ideal for a dinner party.

Ingredients:

• 3½ lb center-cut pork loin, boneless
• 2 tbsp brown sugar
• 1 tbsp Kosher salt
• 4 tbsp olive oil, divided
• 8 cloves garlic (3 sliced, 5 whole)
• 1 cup grated Parmesan cheese
• ½ cup fresh parsley, chopped
• ½ cup fresh basil, chopped
• ¼ cup capers
• 3 anchovy fillets, minced
• 1 tsp lemon zest
• 1 tsp black pepper
• 2 shallots, halved
• 2 sprigs fresh rosemary
• 3 tbsp all-purpose flour
• ¼ cup dry white wine
• 2 cups chicken stock
• ¼ cup heavy cream
• 2 tbsp fresh lemon juice

Steps:

1. Butterfly pork loin. Season with brown sugar, salt, and pepper. Refrigerate for 1-24 hours.
2. Preheat oven to 275°F.
3. Sauté sliced garlic in 2 tbsp olive oil until browned. Cool slightly.
4. Mix garlic with Parmesan, parsley, basil, capers, anchovies, lemon zest, and pepper.
5. Spread mixture on pork, roll tightly, and tie with twine.
6. Sear roast in a skillet with 2 tbsp oil. Add shallots, rosemary, and whole garlic cloves.
7. Transfer to oven. Roast until internal temperature reaches 135°F (about 1 hour 10 minutes).
8. Rest for 30 minutes under foil.
9. For gravy, smash garlic in skillet. Add flour, cook 1 minute. Add wine, cook until nearly evaporated.
10. Stir in stock and cream. Simmer until thickened. Strain, add lemon juice, and season.

This recipe is a showstopper with its complex flavors. The gravy adds a luxurious touch.

Recipe 3: Tender Stuffed Pork Tenderloin

Inspired by Taste of Home, this recipe uses pork tenderloin for a quicker, leaner option. Bacon adds a smoky flavor, making it great for weeknights.

Ingredients:

• 1 pork tenderloin (3/4 to 1 lb)
• 1/2 cup chopped onion
• 2 tbsp butter
• 1 cup soft bread crumbs
• 1/4 cup minced fresh parsley
• 1/4 tsp rubbed sage
• 1/4 tsp dried rosemary, crushed
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 large egg, lightly beaten
• 1 bacon strip

Steps:

1. Preheat oven to 350°F.
2. Cut tenderloin lengthwise, almost through. Flatten to 1/4-inch thickness.
3. Sauté onion in butter until tender. Add bread crumbs and cook until golden.
4. Mix in parsley, sage, rosemary, salt, pepper, and enough egg to moisten.
5. Spread stuffing on one side. Roll up, wrap with bacon, and tie with twine.
6. Place on a rack in a roasting pan. Bake for 50-60 minutes until 160°F.
7. Rest for 5 minutes before slicing.

This recipe is quick and easy, perfect for a busy evening with a delicious result.

Recipe Comparison

Here’s a table to help you choose the best recipe for your needs:

Feature	Classic Herb-Stuffed Pork Loin	Herb-Stuffed Pork Loin with Parmesan and Capers	Tender Stuffed Pork Tenderloin
Main Stuffing Ingredients	Bread cubes, onion, garlic, parsley, rosemary, thyme	Parmesan, parsley, basil, capers, anchovies, lemon zest	Bread crumbs, onion, parsley, sage, rosemary
Cooking Time	1 hour 30 minutes	3 hours 15 minutes (including chilling)	1 hour 10 minutes
Difficulty Level	Moderate	Moderate to Advanced	Easy to Moderate
Flavor Profile	Classic, herbaceous	Rich, savory, tangy	Simple, herb-infused
Serving Suggestions	Mashed potatoes, roasted vegetables	With gravy	Mashed potatoes, roasted vegetables

Preparing the Pork

Butterflying the pork is the first step. Place the loin on a cutting board. Cut lengthwise, about 2/3 through, and open it like a book. Pound gently to an even 1/4 to 1/2-inch thickness. If this feels tricky, your butcher can do it for you.

Crafting the Perfect Stuffing

The stuffing is your chance to get creative. Start with a base of bread cubes or crumbs for texture. Add sautéed onions and garlic for depth, then mix in herbs like sage, thyme, or rosemary. For variety, try:

• Dried Fruits: Cranberries or apricots add sweetness.
• Nuts: Pecans or walnuts bring crunch.
• Cheese: Feta or Parmesan adds a savory kick.
• Vegetables: Spinach or mushrooms offer earthiness.
• Meats: Sausage or prosciutto boosts richness.

Balance flavors to complement the pork without overwhelming it.

Stuffing and Rolling

Spread the stuffing evenly over the butterflied pork, leaving a small border. Roll tightly from one short end. Tie with kitchen twine at 1-inch intervals to keep it secure. This ensures even cooking and keeps the stuffing inside.

Cooking Techniques

You’ve got options for cooking your stuffed pork loin:

• Oven Roasting: Roast at 350-375°F for 1.5-2 hours until 145°F. It’s reliable and gives a golden crust.
• Grilling: Grill over medium heat for 20-25 minutes per side. It adds a smoky flavor but requires attention to avoid burning.
• Slow Cooking: Brown first, then cook on low for 6-8 hours. It’s great for tender results with minimal effort.

Always use a meat thermometer to hit that 145°F sweet spot.

Flavor Enhancements

Want to elevate your roast? Try these:

• Marinades: Soak the pork in olive oil, garlic, herbs, and lemon juice for a few hours.
• Rubs: Mix salt, pepper, paprika, and herbs for a flavorful crust.
• Basting: Brush with pan juices or butter every 20 minutes for moisture.

These tricks add depth and make your dish unforgettable.

Serving Suggestions

Pair your roast with sides that complement its richness:

• Mashed Potatoes: Creamy and perfect for soaking up juices.
• Roasted Vegetables: Carrots, parsnips, or Brussels sprouts add color and flavor.
• Green Salad: A light vinaigrette cuts through the pork’s richness.
• Apple Sauce: Its sweet-tangy profile balances the savory meat.
• Gravy: Use pan drippings for a rich, flavorful sauce.

Let the pork rest for 10-15 minutes before slicing to keep it juicy. Slice thinly and garnish with fresh parsley for a beautiful presentation.

Decision-Making: Which Recipe to Choose

Choosing the right recipe depends on your needs:

• For Beginners or Weeknights: Go with the Tender Stuffed Pork Tenderloin. It’s quick (under 1.5 hours), uses simple ingredients, and the bacon adds a crowd-pleasing touch. Perfect if you’re short on time or new to cooking.
• For Classic Comfort: The Classic Herb-Stuffed Pork Loin is your best bet. It’s moderately easy, with familiar flavors that everyone loves. Ideal for family dinners or casual gatherings.
• For a Special Occasion: Choose the Herb-Stuffed Pork Loin with Parmesan and Capers. It’s more involved but delivers a sophisticated flavor with its tangy, cheesy stuffing and rich gravy. Great for impressing guests at a holiday feast.

Consider your skill level, available time, and the occasion. If you love bold flavors, the Parmesan and capers version is a standout. For simplicity, stick with the tenderloin. Can’t decide? The classic recipe is a safe, delicious middle ground.

Final Thoughts

Cooking a Roast Pork Loin With Herb Stuffing is a rewarding experience. It’s a dish that feels special but isn’t overly complicated. Experiment with herbs and add-ins to make it your own. With these recipes and tips, you’re set to create a memorable meal that’ll have everyone asking for seconds. Happy cooking!