Rolled Pork Roast Stuffing

Instructions

1. Preheat your oven to 375°F (190°C).

2. In a skillet, heat the olive oil over medium heat. Add the onions, celery, and mushrooms. Sauté until the vegetables are softened, about 5-7 minutes.

3. Add the minced garlic, dried thyme, and dried rosemary to the skillet. Season with salt and pepper to taste. Cook for an additional 2 minutes, allowing the flavors to meld together.

4. Remove the skillet from the heat and stir in the breadcrumbs until well combined. Set the stuffing mixture aside to cool slightly.

5. Place the pork loin roast on a cutting board. Using a sharp knife, carefully butterfly the roast by cutting horizontally through the center, without cutting all the way through. Open up the roast like a book.

6. Spoon the stuffing mixture onto the center of the butterflied pork loin. Spread it evenly, leaving a border around the edges.

7. Gently roll the pork loin, starting from one end to the other, ensuring the stuffing stays inside. Secure the roast with kitchen twine at 2-inch intervals along the length.

8. Place the rolled pork roast on a roasting pan and season the exterior with additional salt and pepper.

9. Roast the pork in the preheated oven for about 1 hour, or until the internal temperature reaches 145°F (63°C) on a meat thermometer.

10. Remove the pork roast from the oven, tent it with foil, and allow it to rest for 10-15 minutes before slicing.

11. Carefully remove the kitchen twine from the roast and slice it into thick portions.

12. Serve your Rolled Pork Roast Stuffing slices on a platter, garnished with fresh herbs for a beautiful presentation.