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Elegant stuffed pork loin filled with herbs, breadcrumbs, and savory aromatics makes an impressive high protein centerpiece. Perfect for family gatherings and special occasion dinners.
Preheat oven to 375°F. Butterfly the pork loin by slicing lengthwise without cutting all the way through, then open flat and pound to an even 3/4-inch thickness for uniform cooking.
Heat 1 tbsp olive oil in a skillet over medium heat. Sauté finely chopped onion and garlic until softened, about 3 minutes, then add spinach and cook until wilted. Remove from heat and mix in breadcrumbs, half the rosemary, half the thyme, and lemon zest.
Spread the stuffing evenly over the opened pork. Roll pork tightly and tie with kitchen twine at 2-inch intervals to secure the filling.
Rub outside with remaining olive oil, rosemary, thyme, kosher salt, and black pepper. Place seam-side down on a roasting rack set over a baking sheet.
Roast in the center of the oven for 55–65 minutes, until the internal temperature at the thickest part reaches 145°F. Loosely tent with foil and let rest 10 minutes before slicing.
