Herb-Crusted Stuffed Pork Loin Roast

1.Prepare the Herb Crust Marinade: In a small bowl, combine the chopped parsley, rosemary, thyme, minced garlic, Dijon mustard, 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well until a thick paste forms.

2.Prepare the Pork Loin: Lay the butterflied pork loin flat on a cutting board. Spread the entire herb crust mixture evenly over the inside surface of the pork loin.

3.Prepare the Stuffing: Melt the butter in a large skillet over medium heat. Add the diced onion and celery and sauté until softened, about 5 minutes. Add the chopped mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes.

4.Transfer the vegetable mixture to a large bowl. Add the dried bread cubes, chicken broth, chopped sage, beaten egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss gently until the bread cubes are evenly moistened. Do not overmix.

5.Stuff and Roll the Loin: Spoon the stuffing mixture evenly over the herb-coated surface of the pork loin, leaving a 1-inch border around the edges. Starting from one long side, tightly roll the pork loin into a compact log.

6.Secure the Roast: Tie the rolled pork loin securely at 1-inch intervals using kitchen twine. Rub the exterior of the tied roast with 2 tablespoons of olive oil, then season generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.

7.Roast the Pork: Preheat your oven to 190°C (375°F). Place the roast in a roasting pan or on a wire rack set inside a baking sheet.

8.Roast for approximately 60 to 75 minutes, or until an instant-read thermometer inserted into the thickest part of the roast registers an internal temperature of 63°C (145°F).

9.Rest and Serve: Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and allow it to rest for 10 to 15 minutes before slicing. Remove the twine before carving into thick slices.