👨‍🍳 Instructions

1. 1

   Preheat oven to 180°C (350°F).

   💡 Tip: Ensure oven is fully preheated before placing the roast inside.
2. 2

   Butterfly the pork loin by making a deep cut lengthwise, stopping about 1cm from the other side. Open it up like a book and pound it to an even thickness of about 2-3 cm.

   💡 Tip: Use plastic wrap over the pork loin while pounding to keep it clean and prevent tearing.
3. 3

   In a skillet, melt butter over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

4. 4

   Add the chopped mushrooms to the skillet and cook until they release their liquid and start to brown, about 8-10 minutes.

5. 5

   In a bowl, combine the cooked barley, sautéed mushroom mixture, chopped dill, chopped parsley, salt, and pepper. Mix well to create the stuffing.

   💡 Tip: Taste the stuffing mixture and adjust seasonings if needed.
6. 6

   Spread the stuffing mixture evenly over the butterflied pork loin, leaving a small border around the edges.

   💡 Tip: Don't overfill, as it will make rolling difficult.
7. 7

   Carefully roll up the pork loin tightly, starting from one long side, to enclose the stuffing. Secure the roast with kitchen twine at intervals to hold its shape.

   💡 Tip: Tuck in the sides as you roll to prevent the stuffing from escaping.
8. 8

   Place the stuffed pork loin in a roasting pan. Pour the vegetable broth around the roast.

   💡 Tip: The broth will help keep the roast moist during cooking.
9. 9

   Roast in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 71°C (160°F). Baste the roast with the pan juices every 30 minutes.

   💡 Tip: Use a meat thermometer to ensure the pork is cooked through.
10. 10

    Remove the roast from the oven, tent loosely with foil, and let it rest for 15 minutes before slicing and serving.

    💡 Tip: Resting allows the juices to redistribute, resulting in a more tender and flavorful roast.