2004 Herb-Stuffed Pork Loin

By boandozzy

One serving (3 ounces cooked pork) equals 199 calories, 10 g fat (3 g saturated fat), 69 mg cholesterol, 372 mg sodium, 2 g carbohydrate, trace fiber, 25 g protein.

Diabetic Exchange: 3 lean meat.

Originally published as Herb-stuffed Pork Loin in Light & Tasty December/January 2004, p16

Ingredients

• 1 boneless pork loin roast (3 pounds)
• 1/4 cup Dijon mustard
• 4 garlic cloves, minced
• 1/3 cup minced chives
• 1/4 cup minced fresh sage or 4 teaspoons rubbed sage
• 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 2-3/4 teaspoons pepper, divided
• 1 teaspoon salt, divided
• 1 tablespoon olive oil

Preparation

Step 1

Starting about a third in from one side, make a lengthwise slit down the roast to within 1/2 in. of the bottom. Turn roast over and make another lengthwise slit, starting about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap.

Combine mustard and garlic; rub two-thirds of the mixture over roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two-thirds of the herb mixture over roast. Roll up jelly-roll style, starting with a long side; tie several times with kitchen string. Rub oil over roast; sprinkle with remaining salt and pepper.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Prepare grill for indirect heat using a drip pan. Place roast over drip pan and grill, covered, over indirect medium heat or bake, uncovered, at 350° for 1 hour.

Brush remaining mustard mixture over roast; sprinkle with remaining herb mixture. Grill or bake 20-25 minutes longer or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 12 servings.