Roast Pork With Herb Crust

"Succulent and delicious"
 
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by The 500 Chef photo by The 500 Chef
photo by The 500 Chef photo by The 500 Chef
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
Ready In:
1hr 40mins
Ingredients:
9
Serves:
10

ingredients

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directions

  • Preheat oven to 400 degrees F.
  • Trim fat off meat; Score top of loin in diamond pattern, about 1/4" deep.
  • Combine garlic, parsley, pepper, thyme, rosemary, salt set aside.
  • In small bowl mix the mustard and olive oil.
  • Line a shallow roasting pan with foil lightly greased or pan sprayed.
  • Place pork roast on foil, spread mustard mixture on sides and top.
  • Take the garlic herb mixture and sprinkle over top and sides, press in gently.
  • Insert oven proof meat thermometer near the center of the roast.
  • Roast at 400' first 10 minutes.
  • REDUCE OVEN TEMP TO 325' and continue roasting for 1-1/4 to 1-3/4 hours or until the thermometer registers 155'.
  • Remove roast to a platter, and let rest for 15 minutes.

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Reviews

  1. The smell of this pork roast cooking is fabulous. It starts in the first 10 minutes and gets better and better! The flavor of the herb crust with the roast pork is fabulous. I used about twice the amount of parsley and a small dribble of olive oil with it and the garlic and spices. The meld of the flavors is wonderful and the pork moist and tender. I cooked it longer because I have this thing against pink or undercooked pork. Succulent and delicious barely describes it! I will definitely be making this again, my husband who really loved this is planning it already!
     
  2. Turned out absolutely delicious, another recipe on my keep list.
     
  3. This was really, really good. We love pork tenderloin, and this will absolutely be one of our go-to variations. It smells fantastic as it cooks. It's outstanding with roasted potatoes and carrots.
     
  4. FIRST RATE DINNER! Followed the directions exactly, the aroma was mouth watering in just a short time of being in the oven, the meat was moist and succulent, even my son liked this (but as always with a qualifier-a little to much herb crust) darling child just can't say anything is really good so long as I've cooked it. Sixteen going on Seventeen needs to be sent to a deserted island.LOL
     
  5. I'm not normally a pork fan, but my partner really fancied roast port instead of chicken over the weekend, so I decided to make him this. I'm so glad I did as I loved this and so did he. I can't believe I've found a pork recipe that I'll actually eat, so keeping this one on hand!
     
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Tweaks

  1. Used homemade whole grain mustard. Swapped the rosemary for 1/2 tsp dried tarragon. Roasted the meat on a trivet of sliced apple and the used the apple and meat juices in the gravy
     
  2. I'm not normally a pork fan, but my partner really fancied roast port instead of chicken over the weekend, so I decided to make him this. I'm so glad I did as I loved this and so did he. I can't believe I've found a pork recipe that I'll actually eat, so keeping this one on hand!
     

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