Herb-Stuffed Pork Loin

Name: Herb-Stuffed Pork Loin
Yield: Serves 8
Ingredients: 3 pound, boneless center-cut pork loin roast; 1 tablespoon, packed brown sugar; 1 tablespoon, kosher salt; 6 tablespoons, extra-virgin olive oil; 8 , garlic cloves (3 sliced thin, 5 unpeeled); 2 ounces, Parmesan cheese, grated (1 cup); 3/4 cup, minced fresh parsley; 1/2 cup, chopped fresh basil; 1/4 cup, capers, minced; 3 , anchovy fillets, rinsed and minced; 1 teaspoon grated, lemon zest; 2 teaspoons, lemon juice; 1/2 teaspoon, black pepper; 1 , shallot, peeled and halved; 2 sprigs, fresh rosemary; 1 1/2 tablespoons, all-purpose flour; 1/4 cup, dry white wine; 2 cups, chicken broth; 1/4 cup, heavy cream

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Appears in Cook's Country April/May 2015

Main Courses

Pork

To transform dry, disappointing pork loin into a flavorful centerpiece, you have to go deep.

SERVES8

TIME2 hours, plus 1 hour salting and 30 minutes resting

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 the...

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