Herb-Stuffed Pork Loin

Ingredients:

• Swift Boneless Pork Loin
• 1 Tbsp packed brown sugar
• 1 Tbsp kosher salt
• 6 Tbsp extra-virgin olive oil
• 8 garlic cloves (3 sliced, 5 whole)
• 2 oz grated Parmesan cheese
• ¾ C fresh parsley, minced
• ½ C fresh basil, chopped
• 1 tsp lemon zest
• 2 tsp lemon juice
• ½ tsp black pepper
• 1 shallot, peeled & halved
• 2 sprigs fresh rosemary
• 1 ½ Tbsp all-purpose flour
• ¼ C dry white wine
• 2 C chicken broth
• ¼ C heavy cream

Directions:

1. On a cutting board, slice the pork loin lengthwise to open it flat.
2. Mix brown sugar and kosher salt; sprinkle over the roast. Seal in a bag and refrigerate at least 1 hr or up to 24 hrs.
3. Heat olive oil with sliced garlic until lightly browned. Let cool, then stir in Parmesan, parsley, basil, lemon zest, and pepper.
4. Spread the herb mixture over the pork, leaving a small border. Roll tightly and tie with kitchen twine every inch. Season with pepper.
5. Brown the roast on all sides in a hot skillet with remaining oil.
6. Add shallot, rosemary, and whole garlic cloves. Transfer to oven and roast until the thickest part reaches 145 °F (~65-70 min).
7. Smash the remaining garlic in the pan. Cook with flour, then add wine, broth, and cream; simmer until slightly thickened. Strain and keep warm.
8. Let the roast rest 30 min, remove twine, and slice. Serve with the sauce on the side.