Roasted Herb-Stuffed Pork Loin

• 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

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.
2. Combine mustard and garlic; rub two-thirds of the mustard 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.
3. Place roast on a greased rack in a shallow roasting pan. Bake, uncovered, at 350u0b0 for 1 hour. Brush roast with remaining mustard mixture and sprinkle with remaining herbs. Bake 20-25 minutes longer or until a thermometer reads 160u0b0. Let stand for 10 minutes before slicing.

pork loin, dijon mustard, garlic, chives, fresh sage, thyme, fresh rosemary, pepper, salt, olive oil

Taken from www.tasteofhome.com/recipes/roasted-herb-stuffed-pork-loin/ (may not work)