Festive Spiced Stuffed Pork Loin Roast

1.Preheat your oven to 190°C (375°F). Lightly grease a roasting pan or line a baking sheet with parchment paper.

2.Prepare the stuffing: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.

3.In a medium bowl, combine the sautéed onion and garlic with the breadcrumbs, chicken broth, parsley, smoked paprika, cumin, oregano, coriander, cayenne pepper (if using), salt, and pepper. Mix thoroughly until the mixture is evenly moistened but not soggy. Set aside.

4.Prepare the pork: Lay the butterflied pork loin flat on a large cutting board, ensuring the thickest part is centered. Pat the entire surface dry with paper towels.

5.Season the inside surface of the pork generously with 1/2 teaspoon salt and 1/4 teaspoon pepper.

6.Spread the spice stuffing evenly over the entire surface of the butterflied pork loin, leaving about a 1-inch border clear on all edges.

7.Starting from one long edge, tightly roll the pork loin into a compact cylinder. Secure the roast at 1-inch intervals using kitchen twine. Trim any excess twine.

8.Rub the exterior of the tied roast evenly with the Dijon mustard. Drizzle the outside of the roast with the remaining 2 tablespoons of olive oil and season the exterior with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

9.Place the roast in the prepared roasting pan. Roast in the preheated oven for approximately 60 to 75 minutes, or until an internal meat thermometer inserted into the thickest part reads 63°C (145°F).

10.Once the target temperature is reached, remove the roast from the oven, tent loosely with foil, and let it rest for 10 to 15 minutes before slicing and serving. The internal temperature will rise slightly during resting.