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Herb-Stuffed Rolled Pork Loin

1 pork loin roast
1 bunch Italian parsley
1 bunch cilantro, about the same amount as the parsley
2 large handfuls of arugula leaves, if you have small hands, 3 handfuls
3 cloves garlic
2 T olive oil
2 T butter
salt and pepper

Butterfly the roast.
Season the roast with salt and pepper.
Preheat the oven to 400∞F.

In the food processor, whirl the parsley, cilantro, arugula, olive oil, and garlic to a coarse paste.
Spread this paste all over the surface of the meat, then roll the roast up and tie it in several places with kitchen twine.

Cut the butter into small bits and place it in a roasting pan.
Place the roast on top of the butter, fat side up, salt and pepper the top of the roast, and add a little splash of water to the pan to keep the first juices from burning.

Place the roast in the oven for 25 minutes, then reduce the temperature to 180∞C/350∞F, baste the roast, and continue cooking until the center of the roast reaches 60∞C/140∞F, basting occasionally.
Remove the roast from the oven and let it rest for 5 minutes before slicing.

(or: grill!)

Herb Stuffed Pork Loin 1

Herb Stuffed Pork Loin 2


from frenchletters