Herb Stuffed Pork Loin

Preheat your oven to 375°F (190°C). Butterfly the pork loin by slicing it down the middle, but not all the way through, and then open it like a book. Use a meat mallet to flatten it to an even thickness.

In a bowl, mix together the parsley, rosemary, thyme, minced garlic, lemon zest, salt, and pepper. Spread this mixture evenly over the inside surface of the pork loin.

Roll the pork loin tightly over the stuffing, starting from one end to the other. Tie the rolled pork loin with kitchen twine at 2-inch intervals to secure it.

Heat 2 tablespoons of olive oil in a large oven-proof skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side.

In a small bowl, whisk together the Dijon mustard, olive oil, and apple cider vinegar.

Brush the pork loin with the glaze (if using) and transfer the skillet to the preheated oven. Roast for about 1 hour, or until a meat thermometer inserted into the thickest part reads 145°F (63°C).

Remove the pork loin from the oven and let it rest for 10 minutes before slicing. This allows the juices to be redistributed.

Remove the kitchen twine, slice the pork loin, and arrange it on a serving platter. Garnish with fresh herbs for an extra touch of elegance.

Serve your Keto Herb-Stuffed Pork Loin as your Easter Sunday lunch star, accompanied by keto-friendly sides, for a complete and festive meal.