Herb Stuffed Pork Loin

SERVES: 12

COOK TIME: 1 Hr

If you're looking for a change from the traditional holiday main dish, this Herb Stuffed Pork Loin is definitely a winner. Rubbed with fresh herbs and stuffed with your favorite stuffing, this pork loin recipe is so flavorful, your family will think you've given them another Christmas gift!

What You'll Need

1 (3- to 4-pound) boneless pork loin
1/3 cup olive oil
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
4 cloves garlic, minced
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 (6-ounce) package stovetop stuffing, prepared according to package directions

What to Do

Preheat oven to 350 degrees F. Coat a roasting pan with cooking spray. Place pork loin in roasting pan. Using a sharp knife, cut a 1-1/2-inch slit down the center of pork, being careful not to cut all the way through. (See photo.)
In a small bowl, combine oil, sage, thyme, garlic, onion powder, salt, and pepper; mix well. Rub herb mixture over entire pork.
Place stuffing down center of pork, packing lightly.
Bake 60 to 70 minutes, or until pork reaches internal temperature of 145 degrees F. Let sit 5 minutes, then slice and serve immediately.

Notes

A special holiday meal like this should be followed by a special holiday dessert! We have so many great ones on our website, but how about trying our Jingle Bell Torte this time!

Up Next:

Bistro Pork Tenderloin

Nutritional InformationShow More

Servings Per Recipe: 12

Amount Per Serving % Daily Value *
Calories 245
Calories from Fat 100
Total Fat 11g 17 %
Saturated Fat 2.6g 13 %
Trans Fat 0.0g 0 %
Protein 27g 54 %

Amount Per Serving % Daily Value *
Cholesterol 71mg 24 %
Sodium 269mg 11 %
Total Carbohydrates 10g 3 %
Dietary Fiber 4.1g 17 %
Sugars 0.1g 0 %

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fredhomer 9960735

Aug 20, 2017

Take 5-6 slices of bacon,cut in half,and drape over pork and stuffing!! Makes it sooooooo good!!

Byno

Dec 18, 2015

plan to make this Christmas, do I need to cover with foil when baking??

Test Kitchen Team

Dec 28, 2015

Hi there! No, you do not need to cover this with foil when baking. Thanks!

grannyblu

Dec 17, 2015

My Mom used to have the butcher tie her a pork loin with the rib bones in a circle called crown roast of pork and she would make stuffing for the middle it was a beautiful and most delicious presentation for a very special Holiday of course the roast had to have a nice layer of natural fat in order to be of best quality for best flavor everyone thinks a little fat is bad but it is the sugar, salt, corn syrup, artificial flavors preservatives that are bad OK I'm off my soap box now

grannyblu

Dec 17, 2015

The problem with boneless pork loin is they are way too lean they do not have a good layer of fat on top to keep them moist and flavorful adding some sort of fat like olive oil does help but certainly not the same the same is true for skinless boneless chicken breasts This is the main reason most recipes for chicken or pork today do not taste like Mom's or Grandma's