A savory and juicy pork loin stuffed with a flavorful mixture of herbs, breadcrumbs, and vegetables, perfect for a hearty dinner or special occasion.

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Preheat oven to 375°F (190°C).
In a bowl, combine breadcrumbs, Parmesan cheese, spinach, sun-dried tomatoes, garlic, parsley, oregano, salt, and pepper. Stir in olive oil until the mixture is moist and crumbly.
Lay the butterflied pork loin flat on a cutting board. Spread the stuffing mixture evenly over the surface.
Roll up the pork loin tightly and secure it with butcher’s twine at 1-2 inch intervals.
Place the rolled pork loin in a roasting pan seam side down.
Roast for 60–75 minutes, or until the internal temperature reaches 145°F (63°C).
Remove from oven, cover loosely with foil, and let rest for 10 minutes before slicing.

You can add chopped mushrooms or cooked sausage to the stuffing for added flavor.
Use a meat thermometer to ensure perfect doneness.
Letting the meat rest helps retain its juices.