Monday, February 21, 2011

Herb Crusted Pork Roast

I've mentioned before that the hubby's most requested meal is this pork roast. When he once again requested it the other day, I took the opportunity to try something new. As much as I love the go-to pork roast, I have a fear of over using it and getting to the point of never wanting it again. So when I saw this recipe I figured it would be a good one to try, although the flavors ended up being a little similar.
This recipe comes together relatively quickly, and does not require any marinating time. The breadcrumbs give it a nice crust while the herb paste keeps it juicy and tasty. I'm going to have a hard time deciding which roast to make next time it's requested!

Herb Crusted Pork Roast
Source: Adapted from Joelen's Culinary Adventures, originally from Cooks Illustrated

2-3 lb pork loin roast
1/4 cup panko breadcrumbs
1/2 cup Parmesan cheese, divided
1 medium shallot, minced
4 tablespoons olive oil
salt and pepper to taste
1/3 cup packed basil leaves
2 tablespoons minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves (or 1/4 tsp dried)
2 garlic cloves, minced

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 flat dish combine the panko breadcrumbs, 1/4 cup Parmesan cheese, minced shallot, 1 tablespoon of olive oil, and a 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 basil, thyme, rosemary, garlic, remaining 1/4 cup Parmesan cheese, garlic, 3 tablespoons olive oil and a pinch of salt and pinch of pepper. Process until smooth.

Rub the outside of the roast with the herb paste; coat with the breadcrumb mixture. Place the roast on 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.

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