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Herb-Crusted Pork Roast

Herb-Crusted Pork Roast
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.
12 ServingsPrep: 25 min. Bake: 1-1/2 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 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
© Taste of Home 2013

2 of 2

Herb-Crusted Pork Roast (continued)

Directions (continued)

  • into a small saucepan. Bring to a boil over medium-high heat; cook
  • until reduced by half. Serve with roast. Yield: 14 servings.
Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013