Scarborough Pork

"...Parsley, sage, rosemary, and thyme..."  Well, if you like that combination of herbs, you will like this stuffed pork dish. Stuffing the butterflied pork infuses the flavor. I think I might leave out the sage the next time I make this one, but overall I enjoyed it. I used all dried herbs, but if you want to use fresh double the amounts.

Filling:
1 Tbl dried parsley
2 1/4 tsp sage
2 1/4 tsp thyme
1 1/2 tsp rosemary
3 cloves minced garlic
3 Tbl canola oil
2 tsp spicy brown mustard
1/4 tsp salt
1/4 tsp pepper
Pork Loin:
1 boneless center loin pork roast (I used 4 1/2 inch thick pork chops)
3/4 tsp salt
1/2 tsp pepper
1 Tbl oil

• Make filling and set aside.
• Preheat oven to 350*
• Butterfly the pork. Sprinkle the top side with half the salt and pepper. Spread filling evenly.
• Roll the loin to wrap the filling and use toothpicks to hold in place. 
• Rub the pork with oil and sprinkle with remaining salt and pepper. 
• Place in roasting pan. For loin pork roast- 1 hour, for pork chops-30 minutes