Roast Stuffed Pork

7 T butter, softened
1 1/4 c onion chopped
2 1/2 c white breadcrumbs, fresh - cubed
2 T fresh parsley
2 T fresh thyme
2 T fresh chives
2 T fresh marjoram
2 T fresh rosemary
2 T fresh savory
4 lb pork loin roast, butterflied
4 T flour
3 c chicken broth

Preheat oven to 375. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion and saute until tender and beginning to brown, about 5 minutes. Mix in breadcrumbs and 6 tablespoons fresh herbs. Season stuffing to taste with salt and pepper. Set aside.

Lay butterflied pork on a piece of foil. Season with salt, pepper and ground ginger. Spread with stuffing mix. Roll up and tie with string every two inches. Season outside of pork roast with salt, pepper nd gorund ginger.

Place stuffed pork in roasting pan and bake about 1 1/2 hours.

Transfer pork to platter to keep warm. Add chicken broth to drippings in pan. Mix 4 tablespoons of melted butter with 4 tablespoons of flour. Stir in boiling broth to thicken for gravy. Add remaining fresh herbs.

Cut pork crosswise into 1/2 inch thick slices and top with gravy. Serves 16.