Herb-stuffed pork loin from Cook’s Country Magazine, Apr/May 2015 (page 4)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Apples fried with bacon

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Seasoned pork roast refrigerates 1 to 24 hours.

  • jenmacgregor18 on June 16, 2015

    This is a nice alternative to my standard pork roast and turns out a very flavorful and moist roast. It's not difficult, however there are a few extra steps involved. 1. Slicing & flattening roast 2. Dry rub & marinate in the fridge. 3 Stuff w/ Herb mixture & tie roast. 4. Sear. 5. Roast. 6. Finish the sauce, while meat is resting. I just refrigerated the seasoned pork for 2 hours and it was great. We liked the lemony herb filling. The sauce is good too, although I used it on the potatoes instead of the pork.

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