Two recipes for roasting a pork loin come from Paula Deen and the Neely's. The Paula Deen recipe is for an apple stuffed port loin roast, and the Neely's have a recipe for a honey Dijon mustard pork loin.
To make the Paula Deen version, preheat the oven to 375 F, and in a large skillet, heat 3 tablespoons of olive oil. Saute a large chopped onion, two Granny Smith apples and eight sage leaves until soft, and then remove from heat and stir in 2 cups of cubed bread, a beaten egg, 2 tablespoons of butter, salt and pepper. Add 1/2 to a cup of chicken broth, and then allow the stuffing to cool.
Butterfly a 3-pound pork loin and spoon the stuffing down the center. Roll the pork over the stuffing, and tie with butcher's twine. Season with salt and pepper, and then roast for about 90 minutes. Let it rest for 15 minutes before slicing.
To make the Neely's pork roast, preheat the oven to 350 F, and then season a 3-pound pork loin with pepper and salt. In a bowl, mix 2 tablespoons of vinegar, 3/4 cup of Dijon mustard, and 1 tablespoon each of freshly chopped chives, tarragon and parsley. In a saute pan, warm the vegetable oil and sear the pork loin on every side. Brush the sauce onto the loin, and roast in the oven for 20 minutes. Remove from the oven, and allow it to sit for 15 minutes before slicing.