Ingredients
3 tbsp margarine
125 g chopped onion
125 g chopped mushrooms
2 stalks celery, chopped
375 g torn day-old bread
salt and ground black pepper to taste
1 (1.8 kg) boneless pork loin roast
1 tbsp ground thyme
1 tbsp herbes de Provence
0.25 tsp garlic powder, or to taste
salt and ground black pepper to taste
Directions
Step 1
Preheat the oven to 150°C (300°F).
Step 2
In a skillet over medium heat, melt margarine and sauté onion, mushrooms, and celery until tender, about 12 minutes.
Step 3
Transfer the sautéed vegetables to a bowl. Add torn bread, season with salt and pepper, and mix well.
Step 4
Cut the pork loin in half lengthwise almost all the way through, flatten it using a meat mallet, and then spoon the stuffing onto the flattened pork loin.
Step 5
Roll the meat over the stuffing and tie it in three places with kitchen twine. Place the tied loin into a roasting pan and season with thyme, herbes de Provence, garlic powder, salt, and pepper. Add water to the pan around the roast.
Step 6
Roast in the preheated oven until an instant-read meat thermometer inserted into the center of the stuffing reads 70°C (160°F), for 2 hours and 30 minutes to 3 hours.
Step 7
Remove from the oven and let it rest for 15 minutes before untying and slicing.