The flavors in this dish were seriously delicious. This is one of those recipes, that I will endevour to retain in my memory banks - somewhere.  Usually, when starting a new recipe, I just "wing" it.  But here is the thing, I don't remember them.  I want to, I tell myself to, but it does not happen.  Sure am glad to have this blog....it really helps with the memory thing!
Well, this one...exceeded my expectations.  The key, is to not overcook the pork loin roast.  Remove from the oven when there is an internal temperature of 150 degrees, cover with foil to let rest for 15-20 minutes.
Pork Loin Roast,  mine was 1  3/4 of a lb.
2 finely minced garlic cloves
4 large oil packed sun dried tomatoes, pat off excess oil with a paper towel and finely mince
1 tsp. fresh minced Rosemary
1 rounded tsp. fresh Lemon Zest
2 Tblsp. fresh minced Italian Flat Leaf Parsley
juice of 1/2 a lemon
1 Tblsp. Olive Oil
1/2 cup finely grated Feta Cheese
In a bowl, combine the garlic, sun dried tomatoes, herbs, lemon zest, lemon juice, olive oil and feta cheese.
Then, slice the pork loin roast through the middle, but leave one inch not sliced, at the end.  Add the stuffing pressing into the meat.
Then tie up the pork loin roast with kitchen string - tightly, and season well with salt and pepper.
Bake in a preheated oven 350 degrees, until an inner temperature of 150-155 is reached.  Mine took 1 hour and ten minutes.
Cover with foil to let rest.  Remove some of the excess oil from the pan juices, add a splash or two of red wine, and bring to a simmer.  Turn off the heat, and add in a tablespoon of butter, salt and pepper, swirling the pan to incorporate, then drizzle over the slice pork loin roast.  (slice into 1/2 inch thick pieces)  Bon Appetite!