Rosemary, Thyme, Sage Stuffed Pork Loin

2
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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Rosemary, Thyme, Sage Stuffed Pork Loin

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.

Printable Recipe Card

About Rosemary, Thyme, Sage Stuffed Pork Loin

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




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