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Sibby Barrett

Herb Crusted Roasted Pork Loin

This is a pretty lean and inexpensive cut of meat and can serve a crowd with little effort. Taking care not to overcook, it is so easy and leftovers can be shredded and made into many other things.
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Cook Time 1 hour 9 minutes
Servings: 10
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 teaspoon ground mustard
  • 1 teaspoon lemon pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 pound boneless pork loin
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon
  • 1 ½ cups fresh bread crumbs
  • ½ cup grated Parmesan cheese
  • 4 teaspoons dried basil
  • 2 teaspoons fresh thyme
  • 2 teaspoons minced fresh rosemary
  • 2 cloves garlic, minced
  • ¼ cup olive oil
  • 1 cup white wine or broth

Method
 

  1. Preheat oven to 350º. In a small bowl, combine the ground mustard, lemon pepper, salt and pepper and rub all over the roast. In a large skillet, brown the roast in 2 tablespoons olive oil, turning to brown all sides, about 3-4 minutes total. Place roast, fat side up, on a rack in a sheet pan or shallow roasting pan. Brush the top with the Dijon.
    Combine the bread crumbs, Parmesan, herbs, garlic and remaining ¼ cup olive oil. Press onto the roast. The Dijon will help it to adhere.
    Roast for 1-1 ½ hours or until a thermometer inserted into the center of the roast reads 140º-145º. Place on a platter and let it rest for 15 minutes before slicing. Take care not to over cook.
    Stir wine or broth into the pan, scraping up all the bits and then pour this into a small saucepan over medium high heat. Bring to a boil and cook until reduced by half, stirring occasionally, about 5 minutes. Serve with slices of the roast.