- 30 minutes
- 2 hours
- 4 to 5
- In a small bowl, mix the sage, rosemary, thyme, salt, and pepper.
- In a skillet, melt the butter and sauté the onion and garlic until softened, about 5 minutes.
- Add the breadcrumbs, parsley, chicken stock, and about ¾ of your dried herb mixture (reserve the remaining herb mixture to rub on the surface of the pork). Cook, stirring frequently, until the ingredients are combined and the liquid has been absorbed.
- Using a knife, cut a long slit down the center of the pork loin, not all the way through, stay about ½-inch from the bottom of the pork. Then "open" the pork loin like a book and flatten it out a bit.
- Stuff it with your stuffing, then fold the "book" back together and tie it tightly with cotton kitchen twine (tie in about 6 places to keep it nice and tight).
- Thoroughly season the outside of the pork with the remainder of the herb mixture.
- Place the onion slices in the bottom of a roasting pan (this will act as your rack and they'll taste good later, too!). Place the pork loin, fat-side up, on top of the onions and cook in a 350-degree oven for 80 to 100 minutes or until the internal temperature of the pork reaches 160 degrees Fahrenheit when tested with a meat thermometer. (Use the meat thermometer to be sure.)