Preheat your oven to 375°F (190°C).
To prepare the herb stuffing, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes.
In a mixing bowl, combine the cooked onion and garlic with the fresh breadcrumbs, parsley, thyme, rosemary, salt, and pepper. Mix well to combine.
Lay the pork loin roast on a cutting board and butterfly it by making a horizontal cut along the length of the roast, without cutting all the way through, so that it opens like a book.
Season the inside of the pork loin with salt and pepper. Then spread the herb stuffing evenly over the inside surface of the pork loin.
Carefully roll the pork loin back up and tie it securely with kitchen twine at 1-inch intervals.
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once hot, add the stuffed pork loin and sear on all sides until browned, about 5 minutes per side.
Transfer the skillet with the pork loin to the preheated oven and roast for about 1 hour, or until the internal temperature reaches 145°F (63°C) on an instant-read thermometer.
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