Herb-Crusted Pork Roast Recipe

Herb-Crusted Pork Roast Recipe photo by Taste of Home

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There is nothing like a well-seasoned pork roast, pan-seared and baked to perfection. The moist meat gets a flavor boost from a cheesy herbal crust and simple reduction sauce.

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Herb-Crusted Pork Roast Recipe

Prep: 25 min. Bake: 1-1/2 hours + standing

Yield: 12 Servings

25 90 115

Ingredients

1 teaspoon ground mustard
1 teaspoon lemon-herb seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 bone-in pork loin roast (4 pounds)
2 tablespoons plus 1/4 cup olive oil, divided
1 tablespoon Dijon mustard
1-1/2 cups soft bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 teaspoons minced fresh thyme
2 teaspoons minced fresh rosemary
2 garlic cloves, minced
1 cup white wine or chicken broth

Directions

In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast.
Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing.
Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast. Yield: 14 servings.

Nutritional Facts 3 ounces equals 263 calories, 15 g fat (4 g saturated fat), 64 mg cholesterol, 407 mg sodium, 4 g carbohydrate, trace fiber, 23 g protein.

Originally published as Herb-Crusted Pork Roast in Country Woman July/August 2006, p41

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Herb-Crusted Pork Roast

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(1-1) of 1 reviews

Reviewed on Feb. 02, 2011 by Lisa.L

This crusted pork loin is truly delicious. To perfect the recipe, I add 1 egg york and 1 teaspoon of milk powder into the marinating mixture. It will improve the adhesiveness of the crust and wonâ€™t fall apart easily as we slicing it. This tongs is useful for turning the pork.