A juicy pork loin stuffed with a savory mixture of herbs, garlic, breadcrumbs, and cheese, roasted to perfection for a flavorful main dish.

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Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Sauté garlic and onion until soft.
Add chopped spinach and sun-dried tomatoes, cook until spinach wilts. Remove from heat.
Stir in breadcrumbs, Parmesan cheese, rosemary, thyme, salt, and pepper. Let the filling cool slightly.
Lay the butterflied pork loin flat and season with salt and pepper.
Spread the filling evenly over the surface of the pork.
Roll up the pork loin tightly and tie it with butcher’s twine at 2-inch intervals.
Place the stuffed loin in a roasting pan and roast for about 60–75 minutes, or until the internal temperature reaches 145°F (63°C).
Let rest for 10 minutes before slicing and serving.