Herb-Crusted Pork Roast
Serves 4-6
1 Boneless center-cut pork loin roast, 2-3lbs
1 C breadcrumbs
½ C Parmesan cheese, grated or shredded
1 medium shallot, minced (abt 3tbs)
4 TBS, plus 2TBS Olive oil
Fresh ground black pepper
1/3 C packed fresh basil leaves
2 TBS minced fresh thyme leaves
1 Tsp minced fresh rosemary leaves or ½ teaspoon dried
1 ½ tsp minced garlic (1 lg clove)
1. Lightly Score top of pork loin making ¼-1/2 –inch crosshatch pattern. Cut pocket into porkloin middle for stuffing.
2. Meanwhile, adjust oven rack to lower-middle position and heat oven to 325 Degrees.
3. Combine breadcrumbs, 2TBS parmesan, shallot, 1 TBS olive oil, 1/8 tsp Salt, 1/8 tsp pepper. Using fork toss mixture until crumbs are evenly coated with oil.
4. In food processor, add basil leaves, thyme leaves, rosemary leaves, garlic, 6TBS parmesan cheese, 3 TBS olive oil, 1/8 tsp salt 1/8 tsp pepper. Process until smooth (about 12 seconds).
5. Heat 2 TBS olive oil in skillet on med-high heat. Sear all sides of pork roast caramelizing outside with a brown crust. Transfer to plate and allow cooling for 5 minutes.
6. Open pork loin and fill with ¾ of herb mixture and ¼ bread crumb mixture.
7. Spread remaining herb mixture into the cross-hatched top of the pork loin and finish with the rest of the bread crumb mixture.
8. Cover a baking sheet with foil. With another piece of foil make a ‘grate’ or raised drip surface by crumpling up the same amount of aluminum foil and placing the pork tenderloin on top.
9. Insert meat thermometer into the thickest portion of the meat and bake 40-70 minutes or until internal temperature reaches 145 Degrees.
10. Remove pork loin from oven and let rest on rack for 8-10 minutes until internal thermometer reaches 150 degrees (it will continue to rise in temperature out of the oven). Slice into 2 inch cross sections and serve immediately.
Side Suggestions:
Rice, Steamed Vegetables
