Stuffed-Herb Pork Roast

When we think “roast”, we most commonly refer to beef, but that need not be the case.  A pork roast is a fine and economical way to feed a large crowd.  Boneless cuts also do especially well for serving a crowd.  Roasted lamb is always a treat.  And while they are all called “roasts”, they really don’t even have to be cooked uncovered to qualify.  Tougher cuts do wondrously well when braised in a pot with stock or wine.

The recipe below is delicious, lean roast that doesn’t produce many drippings.  But, if you’d like to serve it with gravy, make a light one from veal or chicken stock.
Ingredients :

• 1/2 tsp. caraway seeds, lightly toasted
• 1/2 tsp. fennel seeds, lightly toasted
• 2 tbsp. finely chopped fresh oregano
• 2 tsp. finely chopped fresh rosemary
• 2 tsp. fresh thyme leaves
• 8 basil leaves, finely chopped
• 1 clove garlic, minced
• 2 tbsp. Dijon mustard
• 1 tsp. kosher salt
• freshly ground black pepper, to taste
• 4 lb. boneless pork tenderloin roast or boneless pork leg
• salt and freshly ground black pepper, for sprinkling

Cooking Procedures :

1. Roughly crush toasted caraway and fennel seeds with a mortar and pestle.  Pour into a small bowl.  Blend with the rest of ingredients, except tenderloin, and salt and pepper.
2. Untie tenderloin.  Using your fingers, rub herb mixture onto inside surface of roast.  Re-tie roast.  Wrap in plastic wrap and chill at least 6 hours.
3. Before cooking, leave roast out of fridge at room temperature for 1 hour.
4. Preheat oven to 325°F (165°C).  Prepare a roasting pan and set aside.
5. Sprinkle roast with salt and pepper.  Place pork roast in roasting pan.  Place the pan in the center of the oven.
6. Roast pork for 2 hours and 20 minutes, or until the internal temperature of the thickest part of the roast is 170°F (75°C).  (Or cook pork roast about 35 minutes per pound.)  Pork leg may take slightly longer to reach this internal temperature.
7. When done, remove roast from the oven.  Tent the roast pork under aluminum foil for 20 minutes before slicing.
8. Serves 8 to 10.