Herb-Crusted Pork Roast Recipe

4.5 1 3
Herb-Crusted Pork Roast Recipe
Herb-Crusted Pork Roast Recipe photo by Taste of Home
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Herb-Crusted Pork Roast Recipe

Read Reviews
4.5 1 3
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/2 hours + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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 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: 14 servings.
Originally published as Herb-Crusted Pork Roast in Country Woman July/August 2006, p41

Nutritional Facts

3 ounce-weight: 263 calories, 15g fat (4g saturated fat), 64mg cholesterol, 407mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 23g protein.

  • 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
  1. 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.
  2. 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.
  3. Stir wine 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: 14 servings.
Originally published as Herb-Crusted Pork Roast in Country Woman July/August 2006, p41

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Lisa.L User ID: 5769537 64414
Reviewed Feb. 2, 2011

"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 won’t fall apart easily as we slicing it. This tongs is useful for turning the pork."

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