36 Ratings
  • 5 star values: 16
  • 3 star values: 6
  • 4 star values: 6
  • 1 star values: 3
  • 2 star values: 2
  • 0 star values: 3

A bacon-bread crumb coating makes this pork roast dinner taste like a gourmet meal you'd expect to find at a gourmet restaurant. Serve this Herb-and-Garlic-Crusted Pork Roast recipe with a side of biscuits and roasted vegetables to complete the holiday-worthy meal.

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Ingredients

Directions

  • For brine, in a very large bowl dissolve salt and sugar in 8 cups cold water. Transfer pork to brine, making sure to submerge it fully. Cover and refrigerate overnight, or up to 2 days.

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  • Remove loin from brine and blot dry with paper towels. In a nonstick skillet heat oil, then brown roast on all sides, about 10 minutes. Set aside for 5 to 30 minutes to cool slightly.

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  • In a food processor puree uncooked bacon to a smooth paste. (This amount of bacon is necessary for blades to process. Use the remaining puree to make appetizers: spread on baguette slices then broil until golden. Serve with Plum Compote.) Transfer half the bacon to a bowl. Stir in apricot preserves, chopped garlic, and 2 teaspoons of the chopped rosemary.

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  • Position oven rack in lowest position. Preheat oven to 425°F. Place cooled pork loin on waxed paper. Spread with bacon mixture. In a separate bowl combine the bread crumbs, parsley, remaining rosemary, 1/2 teaspoon kosher salt, a few grinds of black pepper, and the melted butter. Toss well to mix. Press an even layer of the crumb mixture on the roast (except the ends), applying enough pressure for the crumbs to adhere to the bacon layer.

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  • Transfer roast to a wire rack in a foil lined baking pan or roasting pan. Roast for 15 minutes. Reduce oven temperature to 350°F. Roast for 45 minutes more or until an instant read thermometer registers 145°F. (If crust begins to brown too deeply, tent roast with foil.) Remove roast from oven, tent with foil, and allow to rest for 15 minutes in a warm place. Temperature of roast will rise approximately 10°F as it stands.

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Tips

* If you are not able to find a natural pork roast, skip the brining step.

Tips

** If you don't let the crumbs stale overnight, spread them in a 15x10x1-inch baking pan and bake, uncovered, in a 300°F oven 10 minutes or until dry, stirring once or twice. Crumbs will continue to dry as they cool.

Nutrition Facts

412 calories, (8 g saturated fat, 3 g polyunsaturated fat, 10 g monounsaturated fat), 118 mg cholesterol, 621 mg sodium, 13 g carbohydrates, 1 g fiber, 2 g sugar, 36 g protein.


Reviews (3)

Most helpful positive review

Rating: Unrated
03/21/2016
This is an outstanding recipe. Also used the remaining bacon puree on bruchetta as a first course. Brilliant.

Most helpful critical review

Rating: Unrated
03/21/2016
This is an outstanding recipe. Also used the remaining bacon puree on bruchetta as a first course. Brilliant.
36 Ratings
  • 5 star values: 16
  • 3 star values: 6
  • 4 star values: 6
  • 1 star values: 3
  • 2 star values: 2
  • 0 star values: 3
Rating: Unrated
03/21/2016
This is an outstanding recipe. Also used the remaining bacon puree on bruchetta as a first course. Brilliant.
Rating: Unrated
07/10/2016
Loved it!
Rating: Unrated
11/21/2013
I've made this twice now to go along with Turkey for Thanksgiving.. Family loved it and keep asking for it every year. Thanks !
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