Herb-Crusted Pork Roast
Country Woman
- try a FREE ISSUE today!
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.
SERVINGS: 12
CATEGORY: Low Carb
METHOD: Baked
TIME: Prep: 25 min. Bake: 2 hours + standing
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 Crisco® Light 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, Parmesan cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast.
Bake, uncovered, at 350° for 2 to 2-1/4 hours or until a meat thermometer reads 160°. Place on a warm serving platter. Let stand for 10-15 minutes before slicing.
Stir wine or broth into roasting pan, scraping to loosen browned bits. Pour into a saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast. Yield: 12-14 servings.