rosemary, thyme, sage stuffed pork loin

How To Make rosemary, thyme, sage stuffed pork loin

• 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.
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