Herb Roasted Stuffed Pork Loin

• Stuffing
• 4 pound pork tenderloin
• 2 red pepper, finely chopped
• 4 garlic cloves, finely chopped
• 6 oz spinach
• 1/4 cup chopped nuts (any kind that sounds good)
• Pitted kalamata olives
• Olive oil or butter for sauteing
• Optional: 1/2 cup crumbled Feta cheese
• Pork:
• For pork:
• 1 (4-to 4 1/2-pound) boneless pork loin roast, trimmed
• 2 tablespoons plus 1 teaspoon olive oil, divided
• 6 rosemary sprigs, divided
• 8 large thyme sprigs, divided
• 8 sage sprigs, divided
• 8 savory sprigs (optional), divided
• 1/2 cup finely chopped shallots (4 to 5)
• 2 tablespoons finely chopped garlic
• 3 tablespoons Dijon mustard
• Sauce:
• For sauce:
• 1/3 cup dry vermouth
• 2 teaspoons Dijon mustard
• 1 3/4 cups reduced-sodium chicken broth
• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons all-purpose flour
• Read More http://www.epicurious.com/recipes/food/views/Herb-Roasted-Pork-Loin-352314#ixzz1KOxqcPyT
• Read More http://www.epicurious.com/recipes/food/views/Herb-Roasted-Pork-Loin-352314#ixzz1KOxXXEv5

1. Chop stuffing ingredients, butterfly pork and pound into about 1 inch stuff and wrap.
2. Roast pork:
3. Preheat oven to 350u0b0F with rack in middle.
4. Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate.
5. Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour. Toss remaining herbs with remaining teaspoon oil and arrange on top of roast.
6. Continue roasting until an instant-read thermometer registers 140 to 145u0b0F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes.
7. Make sauce while pork rests:
8. Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water.
9. Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes.
10. Serve pork with sauce.
11. What to drink:
12. Read More http://www.epicurious.com/recipes/food/views/Herb-Roasted-Pork-Loin-352314#ixzz1KOy0QM5y

stuffing, pork tenderloin, red pepper, garlic, spinach, nuts, olives, olive oil, feta cheese, pork, pork loin, olive oil, rosemary sprigs, thyme, sage, sprigs, shallots, garlic, mustard, mustard, chicken broth, unsalted butter, flour

Taken from www.epicurious.com/recipes/member/views/herb-roasted-stuffed-pork-loin-50132951 (may not work)