Herb Crusted Pork Roast

Source- Joelen's Culinary Adventures

This recipe starts out pretty similar to the Herb Roasted Pork Loin I made a few weeks ago.  The only real difference is the bread crumb crust you put over the herbs.  I also used dried herbs this time around rather than fresh.  This changed the amounts used, so I've noted them in bold. 

Ingredients

• 2-3 lb pork loin roast (just over 4lbs)
• 1/4 cup panko breadcrumbs (doubled)
• 1/2 cup Parmesan cheese (doubled)
• 1 medium shallot, minced
• 4 tablespoons olive oil, plus an additional 2 teaspoons
• salt and pepper to taste
• 1/3 cup packed fresh parsley or basil leaves (2 1/2 Tbsp dried basil)
• 2 tablespoons minced fresh thyme leaves  (1/2 tsp dried)
• 1 teaspoon minced fresh rosemary leaves (1/4 tsp dried)
• 2 garlic cloves, minced

Preparation

• Preheat your oven to 325 degrees. 
• Line a rimmed baking sheet with aluminum foil and place a wire rack in the middle, set aside. 
• In a large bowl, combine the panko breadcrumbs, Parmesan cheese, minced shallot, 1 tablespoon of olive oil, pinch of salt and pinch of pepper. 
• Using a fork, toss the mixture until the breadcrumbs are evenly coated with oil. 
• In the bowl of a food processor, combine the parsley (or basil), thyme, rosemary, garlic, remaining Parmesan cheese, garlic, 3 tablespoons olive oil and a pinch of salt and pinch of pepper.   (just mixed in a bowl since my dried herbs didn't need to be processed)
• Process until smooth, about 10-12 1-second pulses.  
• Rub the outside of the roast with this herb paste and coat with the breadcrumb mixture. 
• Place the roast in the prepared wire rack and baking sheet.  
• Bake in the preheated oven for 50-75 minutes or until the thickest part of the roast registers 145 degrees on an instant read thermometer. 
• Allow the roast to rest for 10 minutes before cutting and serving. 

Next Time- The turned out super moist, and with great flavor.  I wouldn't change anything.