Stuffed Pork Loin with Mustard Sauce
Serves 10-12

4 tablespoons unsalted butter, room temperature
¼ cup Dijon mustard, separated
2 tablespoons minced fresh rosemary, plus 3 whole sprigs
2 tablespoons minced fresh sage
2 ½ teaspoons salt
1 ½ teaspoons pepper
4-5 pound boneless pork loin
¼ cup plus 2 tablespoons breadcrumbs, separated
Kitchen twine

Mustard Sauce:
2/3 cup mayonnaise
¼ cup sour cream
1 ½ tablespoons Dijon mustard
2 teaspoons honey

Preheat oven to 375°F.
In a small bowl, mix together the butter, 2 tablespoons of the mustard, the minced rosemary, sage, salt, and pepper until combined. Set aside.

Lay the pork loin on a cutting board, with a short side facing you. ½-inch in from one side, make a shallow cut the length of the loin, not cutting all the way through to your cutting board. Continue to make shallow cuts, unrolling the loin as you go, until you have a large rectangle of pork, about ½-inch thick.

Spread the herb butter on the surface of the meat, then sprinkle ¼ cup of the breadcrumbs on top. Roll the pork up in the same direction it was unrolled. Spread the remaining mustard on the top, then sprinkle the remaining breadcrumbs. Tie the loin every few inches with pieces of kitchen twine, and trim the excess of the twine. Tuck rosemary sprigs under each piece of twine. Transfer loin to a 9×13 inch baking dish. Bake in the preheated oven for 65-80 minutes, until an instant-read thermometer reads 145°F. Let pork rest for 10 minutes before slicing.

While pork is resting, make the sauce. Combine all sauce ingredients in a small saucepan. Warm over medium-low heat just until hot, but not boiling. Remove from heat.

Slice pork into 1-inch thick slices and serve with warm sauce.