Search This Blog

Monday, November 22, 2010

Herb Crusted Pork Roast


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.

 

No comments:

Post a Comment