5poundboneless center cut pork loin roasttrimmed of any excess fat and butterflied
freshly ground black pepper
3tablespoonsraspberry balsamic glaze
1tablespoonextra light olive oil
Preheat your oven to 375°, line a roasting pan with foil and drizzle with a tablespoon of STAR olive oil.
Open the roast like a book. On one half of the roast spoon on the 4 cups of prepared stuffing, spread evenly.
Fold the other halve over top of the stuffing. Use a sharp knife and carefully score the top layer of fat be careful you don't score the meat underneath. Tie and knot the stuffed pork loin with kitchen string several inches apart.
Season the top of the roast with kosher salt and black pepper.
Place the stuffed roast into the foil-line roasting pan and insert an oven-safe instant read thermometer to the thickest part of the roast. Roast, fat side up, in a preheated oven for 1-1/2 to 2 hours or until the thermometer reads 160 degrees.
At the 150 degree mark brush the roast with STAR raspberry balsamic glaze and place back into the oven to finish cooking.
Remove from the oven and brush again with the glaze and cover lightly with tinfoil. Let the pork roast rest for 15 minutes before removing the kitchen string and slicing.