Daily Archives: March 21, 2010

Herb-crusted pork roast

We seem to always have a pork roast in the freezer. Pork tenderloins are a working gal’s best friend because they are so easy to prepare and almost always on sale at some market. Stuffing the meat with an herb mixture, then searing and finally coating with fresh bread crumbs to roast makes this a nice change to the traditional roast pork.

Instead of butterflying my tenderloin, I smeared the herb mixture in between two smaller tenderloins and then tied them together with kitchen twine. It worked just as well, you’ll only need to cook it a tad longer.

A wonderfully fragrant, tender meat dish for any week night. This recipe is adapted from Cook’s Illustrated “Spring Entertaining”

Herb-crusted pork roast


  • 2-3 lbs. pork roast (in the market, one plastic pork tenderloin package contains two loins, so buy one)
  • kosher salt
  • 1 large slice of white bread, pureed in blender or food processor
  • 1 oz. Parmesan cheese, grated, 1/2 c.
  • 4 T plus 2 tsp olive oil
  • Ground black pepper
  • 2 T minced fresh thyme leaves
  • 1 tsp. minced fresh rosemary leaves
  • 2 large garlic cloves, minced

Preaheat oven to 325. Pat pork dry and sprinkle all sides with salt and pepper.

Mix bread crumbs with 2 T Parmesan, 1 T oil, 1/8 tsp salt and 1/8 tsp pepper in small bowl. Use fork to toss together. Set aside.

In small bowl, combine herbs, garlic, 6 T Parmesan, 3 T oil, 1/8 tsp salt and 1/8 tsp pepper. Mix well. Spread herb paste between two tenderloins and tie with three pieces of kitchen twine.

Heat 2 tsp oil in skillet over medium-high until almost smoking. Add roast and brown well on all sides, about 10 min. Transfer on wire rack set over foil-lined baking sheet. Top with bread crumb mixture, pressing to compact.

Place in oven and roast until internal temp of bottom loin registers 138 degrees, about 1 hour. The crumbs will be browned and juices will run clear when cut. Once out of the oven, tent with foil. (Note, it’s okay if the pork is a little pink because when you reheat the leftovers it won’t dry out!)

Meanwhile, prepare a side dish – I roasted broccoli at 400 degrees with garlic, salt, pepper and EVOO. I also made a quick sauce by deglazing the pork skillet with chicken stock and whisking in butter, salt and pepper to taste.

To serve, slice pork (and top with sauce, if making). Remove the kitchen twine as you go.

Pork is such a wonderful meat because it is mild and absorbs whatever flavors you put on it. The fresh bread crumbs add a nice topping, and the Parmesan gets crisp and nutty. Enjoy, friends! xoxo