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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Herb-Crusted Pork Roast Recipe

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This recipe for Herb-Crusted Pork Roast is from Cooking With Candy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 boneless center-cut pork loin roast
(2 1/2-3 lbs.)
1/2 cup salt
1/4 cup sugar
1 cup panko bread crumbs
1 oz Parmesan cheese (about 1/4 cup)
1 onion or shallot , minced-about 3 T
4 T olive oil
pepper
1/3 cup packed fresh parsley or basil
2 T minced fresh thyme
1 garlic clove, minced
Directions:
Directions:
Lightly score the fat cap on the pork roast-crosshatch fashion , then cut a pocket-end to end- in the roast. Dissolve 1/2 cup salt and the sugar in 2 qts. of water in a large container. Submerge the roast and refrigerate for 1 hour.(brining).
In a med bowl, mix the panko crumbs, 2 T of Parmesan, the onion, 1 T of oil, salt and pepper. Using a fork , toss until crumbs are evenly coated w/oil.
Food processor: To make a paste-place parsley, thyme, rosemary, garlic, and remaining 6 T of Parmesan, 3 T of oil, salt and pepper in processor. Pulse until smooth-about 12 one second pulses.
Spread 1/4 cup of the herb paste inside the roast and tie.
Heat 2 t oil in large pan over med-high heat and add the roast fat-side down and brown on all sides.(about 8-10 minutes). Transfer to foil lined rimmed baking sheet. Remove the twine and discard.
Spread the remaining paste over the roast and top with the bread crumb mixture-pressing it on with your fingers.
Bake at 325 for 50-75 minutes (internal temp should be 150)
To serve: cut into 1/2 inch slices.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is my favorite pork roast recipe. The 'brining' really helps to keep it moist and the crust is just delicious.

 

 

 

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