Italian Herb-Crusted Pork Loin
Total TimePrep: 15 min. + chilling Bake: 50 min. + standing
I have made this twice and did not have the roast covered while it was cooking.
This 3rd post that has asked - do you cover the roast, please, yes or no?
Do you cover the roast while cooking yes or no
I just made this and I must say that it was a hit. I especially loved that carrots!
Is the roast supposed to be covered while cooking?
This was a great recipe, my family loved it. I used carrots, onion, parsnips, and Brussels sprouts. I am not a fan of cooked carrots. My roast was 4.07 pounds and it came out a little more done than I like, however was still moist. I also made mashed potatoes and gravy on the side. Well worth the time to try the recipe. Will make again several times. Thanks for the hit with the fam.
I seared the meat with salt and pepper first. Then used the pre-made pesto and put the fresh herbs in that.and put enough on top to create the crust. Cooked to temp reached 153, since I like pork cooked more well done but not dry. I took out of the oven and tented it for about 5-8 mins so it absorbs the juice back into the meat. Everyone loved it. Will make again.
Very nice recipe. It took a bit longer than the instructions stated but well worth the wait.
Great flavor! Even good the next day as leftovers.
We added a cranberry pesto to top this off and it was amazing!