pam's mustard and herb crusted stuffed pork loin

How To Make pam's mustard and herb crusted stuffed pork loin

• 
  1

  Prepare the pork loin by removing any "silver skin" that might be present but leave the fat cap on. Double butterfly the loin as described in step #2.
• 
  2

  1. Insert chef's knife about 1 inch from bottom of roast and cut horizontally, stopping just before edge. Open meat like a book. 2. Make another cut diagonally into thicker portion of roast. Open up this flap, smoothing out butterflied rectangle of meat. Salt and pepper the cut sides of the roast.
• 3

  Mix all crumb ingredients together in a small bowl. Set aside.
• 4

  Mix Mayonnaise and mustard in another small bowl. Set aside.
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  5

  For stuffing, finely chop onion and celery. Heat margarine or butter called for on the box in a medium saucepan and saute the chopped vegetables for 2 to 3 minutes until softened. Add the liquid called for and bring to boil, then add stuffing mix, stir and cover to rest for 5 minutes. Add chopped herbs and stir. If the stuffing is too dry, add some chicken broth or water (listed in gravy ingredients) to moisten so it will stick together when rolling.
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  6

  With roast laying flat, place the prepared stuffing over the entire surface, leaving about 1/2" on the edges. Press stuffing to hold it together and start rolling the roast to enclose it. When completely rolled, tie the roast with butchers twine in 5 or 6 places to secure. Push any lost stuffing back into the ends of the roast.
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  7

  Place the rolled and tied roast into a Dutch oven with fat side up. Pat dry with a paper towel and spread the mayonnaise and mustard mixture liberally over the surface, trying to cover as much of the roast as possible including sides but not ends.
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  8

  Sprinkle a layer of crumb topping over the top of the roast and press lightly to adhere. Use the rest of the crumbs to coat the sides of the roast, patting them in place with your hand or a spoon. Again, cover as much of the roast as possible. Carefully pour about 2/3 c. of water, chicken broth, or dry white wine in the bottom of the Dutch oven around the roast.(Listed in gravy ingredients)
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  9

  Roast uncovered at 350° for approximately 2 to 2 1/2 hours or until internal temperature is 155-160°. Check several times during roasting to see if you need to add more liquid to the pan. Remove from Dutch oven and place on cutting board to rest for about 15-20 minutes, tented loosely with foil.
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  10

  Skim off excess fat from broth and discard. Place Dutch oven on burner over medium heat and add remaining water, broth or wine to pot. Scrape any brown bits up and bring to a boil. Add the slurry of flour and water stirring constantly. Turn down the heat to medium low and simmer for 10 to 15 minutes until thickened. Slice roast with electric knife for ease of slicing and serve with the gravy.
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