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Parmesan and Herb Stuffed Pork Loin Roast

Serves 4 to 6

This is an easy and delicious recipe for boneless pork loin. The meat is lightly stuffed with herbs and Parmesan cheese to infuse lots of flavor. Fresh herbs are best in this recipe, but I would not hesitate to use dried. The sauce is a simple reduction of vermouth and broth combined with the tasty pan juices. If preferred, omit the alcohol and use all broth. Serve for a family dinner, special occasion or entertaining.

Ingredients

  • 1 boneless pork loin roast, about 2 pounds
  • Salt and pepper to taste
  • 2 tablespoons olive oil, divided
  • 2 large garlic cloves, minced
  • 2 teaspoons fresh thyme leaves (can use 1/2 teaspoon dried)
  • 1 tablespoon chopped fresh sage leaves (can use 1 teaspoon dried)
  • 1 tablespoon chopped fresh rosemary leaves (can use 1 teaspoon dried)
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 cup dry vermouth or white wine
  • 1/2 cup low-sodium chicken broth or water

Preheat oven to 350° F. Starting at one long side, cut through the roast in a spiral fashion, about 1/2-inch thickness, until the roast lays flat. Place fat side down. Season inside with salt and pepper. Drizzle with 1 tablespoon of the olive oil. Sprinkle with the garlic, thyme, sage, rosemary and Parmesan cheese. Lightly pat the topping into the meat with your hand. Roll the roast back together and secure with butcher's twine. Season the outside with salt and pepper.

Heat a skillet large enough to hold the roast over medium-high heat. Add the remaining 1 tablespoon of olive oil and heat. Add the roast, fat side down, and sear until nicely browned, about 2 minutes on each side. Turn fat side up and roast in oven until an internal temperature of 145° to 150° F, 50 to 60 minutes. Place roast on cutting surface, cover lightly with foil, and let rest while making sauce.

Place the roasting skillet on burner over high heat. Add the vermouth and broth; bring to boil and stir, scraping up all the browned bits in the bottom of the pan. Continue to boil until reduced by half, about 5 minutes. Remove the twine from the roast and cut into about 1/2-inch slices. Serve, drizzling each slice with some of the sauce.

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