When you learn how to cook and stuff a pork loin roast, you'll have an easy and impressive dish that will become a go-to for entertaining.Stuffed pork loinslook so pretty (and they don't taste too bad, either). Pork loin is a lean and mild cut of meat, so it benefits from a flavorful stuffing, like the simple garlic and herb one we'll teach you to do here. The stuffing will baste and flavor the meat from within while it cooks—no interference required. But how do you stuff a loin without slicing the thing completely open and making a giant mess? This beautiful dish may look complicated, but if you follow this step-by-step guide, you'll learn how to cook and stuff a pork loin roast like a pro. All it requires is a long knife to slice a small cavity into the middle of your pork loin, a simple recipe for an herbaceous stuffing, and a long-handled wooden spoon for stuffing. You'll be impressing your friends with a dish that looks much more complicated than it actually is—the best kind for entertaining—in no time. Here's how to do it:
1. Prep the Stuffing
If you're going to stuff a pork loin, you need, well, stuffing. Here, we're using a paste of garlic and herbs, but you can also be a little more adventurous and stuff it with [prosciutto (//m.fonts4kids.com/recipes/food/views/lemon-and-prosciutto-stuffed-pork-loin-roast-with-broccolini-362531),sausage, orfruit.
To make the garlic and herb stuffing, chop 1 1/2 teaspoons of fresh sage leaves. Then, chop 1 1/2 teaspoons of fresh rosemary. Preserve two full sprigs of sage and two full sprigs of rosemary to stuff in the pork loin. Next, mince 1 teaspoon of garlic. Peel and gently crush—but do not mince—two additional cloves of garlic.
Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 3 tablespoons of extra virgin olive oil. Season the mixture with salt and pepper and set it aside momentarily while you prep the pork loin for stuffing.
2. Cut a Hole in the Pork Loin
Find the longest, most slender knife you own. (Or grab a cleansharpening steel.) Slide the knife or sharpening steel through the center of the loin, going all the way to the other side if possible. (If your knife isn't long enough, go as far as you can, then insert the knife on the other side of the loin to finish the cavity.)
3. Spoon in the Stuffing
Use a large spoon to start stuffing the filling into the cavity you just made. Add as much as the cavity will seem to hold.
4. Push the Stuffing All the Way Into the Cavity of the Pork Loin
Now use the handle of the spoon to shove the filling deep into the cavity. Continue spooning and stuffing, from both sides if necessary, until all of the filling is used.
5. Cook and Slice the Pork Loin
Roast the loinin a 400°F oven until its internal temp reaches 140°F. Transfer to a cutting board and let it rest at least 15 minutes, then slice and serve.
Now that you've learned how to cook and stuff a pork loin roast, serve it with whatever sides you like. Maybe anapple-cabbage slaw? Maybecreamy mashed potatoesare the comfort food you need? What aboutroasted artichokes? Plus, after you've learned the technique with this simple herb and garlic mixture, feel free to try other flavors and stuffings. However you serve your roast, and whatever you serve it with, invite a few friends over. You won't be able to tackle eating this thing alone!
