Herb-Stuffed Pork Loin
To transform dry, disappointing pork loin into a flavorful centerpiece, you have to go deep.
Why This Recipe Works
Stuffing pork loin with verdant herbs creates a great-looking springtime centerpiece. To give every bite of this inherently bland cut plenty of flavor, we butterfly and coat its interior with a potent herb, caper, and Parmesan paste and then roll and tie it up. Searing the pork loin on the stovetop before finishing it in a low 275-degree oven yields a tender interior with a mahogany exterior crust. An instant-read thermometer helps ensure that the meat doesn’t overcook. To take advantage of flavorful pan drippings, we make a quick pan sauce with chicken broth, heavy cream, and a squirt of lemon.