Herb-and-Garlic-Crusted Pork Roast


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.

Herb-and-Garlic-Crusted Pork Roast
Prep Time:
25 mins
Roast Time:
1 hr
Stand Time:
15 mins
Total Time:
1 hr 40 mins
6 servings plus leftovers


  • 8 cup cold water

  • ½ cup kosher salt

  • ¼ cup brown sugar

  • 1 center cut, boneless pork loin, approximately 3 to 3-1/2 pounds

  • 3 tablespoon peanut or vegetable oil

  • 4 slices Black Forest bacon or other thick-sliced bacon, cut in 1-inch pieces (uncooked)

  • 1 tablespoon apricot preserves

  • 2 teaspoon finely chopped fresh garlic

  • 1 tablespoon chopped fresh rosemary

  • ½ teaspoon freshly ground black pepper

  • 1 ½ cup fresh bread crumbs

  • 3 tablespoon chopped fresh parsley

  • ½ teaspoon kosher salt

  • 3 tablespoon butter, melted


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.


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


** 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 (per serving)

412 Calories
23g Fat
13g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 412
% Daily Value *
Total Fat 23g 29%
Saturated Fat 8g 40%
Cholesterol 118mg 39%
Sodium 621mg 27%
Total Carbohydrate 13g 5%
Total Sugars 2g
Protein 36g
Vitamin C 1.8mg 9%
Calcium 40.4mg 3%
Iron 1.6mg 9%
Potassium 631mg 13%
Folate, total 16.1mcg
Vitamin B-12 1mcg
Vitamin B-6 1.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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