Rosemary, Thyme, Sage Stuffed Pork Loin

barbara lentz

By
@blentz8

I love stuffing and it's great in more than just Turkey. This is easy to do and so tender and flavorful.


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Rating:

Comments:

Serves:

6

Prep:

15 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

2 stalk(s)
celery
2 medium
onion chopped divided
6 clove
garlic minced
2 Tbsp
parsley
4 c
cubed bread slices
2 Tbsp
ground sage
4 sprig(s)
fresh rosemary divided
4 sprig(s)
fresh thyme divided
2
bay leaves
kosher salt
2 Tbsp
worcestershire sauce
1/2 stick
butter
2 lb
pork tenderloin
montreal seasoning
1/2 c
white wine
1 c
chicken broth

Directions Step-By-Step

1
Cut pork loin in half lengthwise if not already in two pieces. Place each piece in a plastic bag and pound to one inch thick. Rub with Montreal seasoning and set aside.
2
Melt butter in pan and add celery, one onion, and garlic. saute until onions are translucent. Meanwhile mince 2 sprigs of rosemary and two sprigs of thyme.
3
Add the rosemary, thyme, parsley, and ground sage to the onion mixture. Add the bread crumbs and worcestershire sauce. Season with salt.
4
Lay one piece of pork on greased baking pan and spread the stuffing on top. Lay the other piece of pork on top. Tie about 4 times with kitchen twine.
5
Sprinkle the other onion around pork. Pour wine overtop and then the chicken broth. Add bay leaves and the other 2 sprigs of rosemary and thyme.
6
Cover with foil and bake at 300 degrees for 1 hour. Remove foil and finish baking for another 30 minutes or until internal temp reaches 160 degrees.
7
Let rest 10 minutes then slice. Spoon sauce from pan overtop.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American