Herb Crusted Pork Roast Food

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HERB-CRUSTED PORK ROAST



Herb-Crusted Pork Roast image

There is nothing like a well-seasoned pork roast, pan-seared and baked to perfection. The moist meat gets a flavor boost from a cheesy herbal crust and simple reduction sauce.

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 14 servings.

Number Of Ingredients 14

1 teaspoon ground mustard
1 teaspoon lemon-herb seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 bone-in pork loin roast (4 pounds)
2 tablespoons plus 1/4 cup olive oil, divided
1 tablespoon Dijon mustard
1-1/2 cups soft bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 teaspoons minced fresh thyme
2 teaspoons minced fresh rosemary
2 garlic cloves, minced
1 cup white wine or chicken broth

Steps:

  • In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast. , Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing. , Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.

Nutrition Facts : Calories 263 calories, Fat 15g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 407mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

ROAST PORK WITH HERB CRUST



Roast Pork With Herb Crust image

Make and share this Roast Pork With Herb Crust recipe from Food.com.

Provided by L DJ3309

Categories     Pork

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 9

6 garlic cloves, minced
1/2 cup chopped fresh parsley
1 tablespoon fresh coarse ground black pepper
1 teaspoon dried thyme leaves
2 teaspoons dried rosemary
1 teaspoon salt
1/2 cup german whole grain brown mustard (other mustards do nicely too)
1 tablespoon olive oil
3 lbs boneless pork loin

Steps:

  • 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.

Nutrition Facts : Calories 287.7, Fat 18.6, SaturatedFat 6.2, Cholesterol 85.7, Sodium 302.9, Carbohydrate 1.4, Fiber 0.4, Sugar 0.1, Protein 27.1

MUSTARD-AND-HERB-CRUSTED PORK ROAST



Mustard-and-Herb-Crusted Pork Roast image

Provided by Food Network Kitchen

Categories     main-dish

Time 10h30m

Yield 6 servings

Number Of Ingredients 16

1 cup kosher salt
6 tablespoons granulated sugar
8 cloves garlic, smashed
8 bay leaves
3 tablespoons dried juniper berries, lightly crushed
2 tablespoons black peppercorns
1 teaspoon whole cloves
1 6-rib center-cut bone-in pork loin roast (about 5 1/2 pounds), chine bone notched
For the crust:
1 cup panko breadcrumbs
4 tablespoons unsalted butter, at room temperature
1 scallion, cut into 1-inch pieces
1/2 cup fresh parsley
2 tablespoons fresh thyme
2 teaspoons dried juniper berries, lightly crushed
3 tablespoons dijon mustard

Steps:

  • Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to hold the pork). Heat over medium heat, stirring, until the salt and sugar dissolve. Add 8 cups ice cubes; stir occasionally until the brine is cooled.
  • Make small deep cuts, about 2 inches apart, all over the pork and between the ribs using the tip of a paring knife. Add the pork to the pot and submerge in the brine; add more cold water if needed to completely submerge. Refrigerate overnight.
  • Set a rack in a roasting pan and put the pan on the lowest oven rack; preheat to 325 degrees F. Remove the pork from the brine, pat dry and set aside to bring to room temperature. Remove 3 cups brine (along with the spices) to a medium saucepan; bring to a boil. Remove the hot roasting pan from the oven and carefully stand up the pork on the rack with the chine bone down. Add the hot brine to the bottom of the pan. Roast until the fat is mostly rendered, about 40 minutes.
  • Meanwhile, make the crust: Pulse the panko, butter, scallion, parsley, thyme and juniper berries in a food processor until the herbs are coarsely chopped and the mixture is combined.
  • Remove the pork from the oven and reposition so it is meat-side up; brush the top and sides with the mustard, then sprinkle with the panko mixture, patting to adhere. Return to the oven and roast 50 more minutes.
  • Increase the oven temperature to 425 degrees F and continue roasting until the crust is crisp and a thermometer inserted into the center registers 140 degrees F, about 20 more minutes. Remove from the oven, transfer to a cutting board and let rest 20 minutes before carving.

HERB ROASTED PORK



Herb Roasted Pork image

Herb-rubbed roasted pork loin with a sweet, tangy glaze.

Provided by WENDEE_H

Categories     Meat and Poultry Recipes     Pork

Time 3h20m

Yield 8

Number Of Ingredients 10

1 teaspoon rubbed sage
½ teaspoon salt
¼ teaspoon pepper
1 clove garlic, crushed
1 (5 pound) boneless pork loin
½ cup sugar
1 tablespoon cornstarch
¼ cup vinegar
¼ cup water
2 tablespoons soy sauce

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
  • Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
  • Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 13.9 g, Cholesterol 137.8 mg, Fat 24.6 g, Fiber 0.1 g, Protein 45.8 g, SaturatedFat 9 g, Sodium 470.4 mg, Sugar 12.6 g

HERB-CRUSTED ROAST PORK



Herb-crusted roast pork image

Pop this in the oven when you get home from work, and you'll have a delicious roast supper in an hour

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course

Time 1h10m

Number Of Ingredients 6

1 tbsp apricot jam
800g loin of pork , skin and fat cut off
50g fresh breadcrumbs
50g jumbo oats
leaves from 3 sprigs thyme
1 tbsp olive oil or spray

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Brush the jam all over the pork loin. Mix together breadcrumbs, oats and thyme leaves, then press over the pork. Place the pork in a baking tray and drizzle or spray with olive oil, then season. Roast for 1 hr until cooked through. Leave to rest, uncovered, for 10 mins. Serve with Lowfat roasties and steamed greens.

Nutrition Facts : Calories 377 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 0.46 milligram of sodium

HERB CRUSTED ROAST PORK



Herb Crusted Roast Pork image

From Good Food Magazine. Easy to prepare and tastes great. Original recipe calls for apricot jam but I used what I had on hand which was orange marmalade.

Provided by CulinaryQueen

Categories     Pork

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons apricot jam
2 lbs pork loin, skin and fat cut off
2 ounces fresh breadcrumbs (dried may be used)
2 ounces porridge oats
1 tablespoon thyme (or leaves from 3 sprigs fresh)
2 tablespoons olive oil
salt and pepper, to taste

Steps:

  • Preheat oven to 200C/400°F.
  • Brush the jam all over the pork loin.
  • In a shallow dish, mix together the breadcrumbs, oats and thyme.
  • Roll the pork in the mixture to cover it and place the pork into a baking dish. Press any excess breadcrumb mixture over the pork that may have fallen off.
  • Drizzle with the olive oil and season with salt and pepper.
  • Roast for 1 1/4 hours until cooked through. Leave to rest, uncovered for 10 minutes.
  • Slice and serve.

Nutrition Facts : Calories 676.9, Fat 40.2, SaturatedFat 12.3, Cholesterol 136.1, Sodium 210, Carbohydrate 26.9, Fiber 2.1, Sugar 4.8, Protein 49.5

HERB CRUSTED PORK ROAST



Herb Crusted Pork Roast image

Delicious!

Provided by Linda Elmenhorst

Categories     Roasts

Time 2h35m

Number Of Ingredients 14

1 tsp ground mustard
1 tsp lemon herb seasoning
1 tsp salt
1 tsp pepper
1 pork loin roast
2 1/8 c olive oil
1 Tbsp spicy mustard
1 1/2 c soft bread crumbs
1/2 c parmesan cheese, grated
4 tsp basil, dried
2 tsp thyme, dried
2 tsp rosemary, dried
2 clove garlic, minced
1 c white wine or chicken broth

Steps:

  • 1. In a small bowl, combine the ground mustard, herb seasoning, salt and pepper, rub over roast. Allow roast to reach room temperature before placing it in a large skillet, brown roast in 2 tablespoons olive oil and place roast fat side up on a rack in a shallow roasting pan. Brush top with spicy mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast.
  • 2. Bake, uncovered at 350 degrees for 2 - 2 1/4 hours or until meat thermometer reads 160 degrees. Place on a warm serving platter. Let stand for 10 - 15 minutes before slicing. Stir wine into roasting pan, scraping to loosen browned bits. Pour into saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.

HERB-CRUSTED RACK OF PORK



Herb-Crusted Rack of Pork image

From Kraft Foods, this recipe makes a juicy cut of pork. It does make a lot, so have some company over or use leftovers for sammies!!

Provided by SkinnyMinnie

Categories     Pork

Time 2h55m

Yield 10 serving(s)

Number Of Ingredients 11

1 (5 lb) pork loin
1/3 cup Dijon mustard
1 cup plain breadcrumbs
1/2 cup fresh parsley, chopped
1/4 cup fresh chives, chopped
1 tablespoon fresh rosemary, chopped
1/4 cup olive oil, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 lb baby carrots
1 medium onion, cut into 8 wedges

Steps:

  • Preheat the oven to 350ºF. Trim off the excess fat from the pork loin and spread evenly with mustard.
  • Mix the bread crumbs, parsley, chives, rosemary, 3 Tbs. olive oil, salt and pepper; press evenly onto the meat.
  • Place on rack in roasting pan.
  • Mix carrots and onion; toss with remaining 1 Tbs. oil. Add to pan with meat.
  • Bake 1 1/2 - 2 hours or until meat thermometer registers 160ºF.
  • Let stand 10-15 minute before slicing. Serve with carrots and onions.

Nutrition Facts : Calories 596.9, Fat 38.1, SaturatedFat 11.9, Cholesterol 136.1, Sodium 537.8, Carbohydrate 13.6, Fiber 1.9, Sugar 3.6, Protein 47.4

HERB CRUSTED PORK TENDERLOIN



Herb Crusted Pork Tenderloin image

Make and share this Herb Crusted Pork Tenderloin recipe from Food.com.

Provided by Marie

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 cups breadcrumbs
1 teaspoon dried basil
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon dried thyme
1 tablespoon olive oil
2 (1 lb) pork tenderloin

Steps:

  • Stir together first five ingredients.
  • Brush tenderloin with olive oil and roll in the crumb mixture until completely covered.
  • Roast at 425° for about 25 minutes or until meat thermometer reads 160.
  • Rest 10 minutes before slicing.

Nutrition Facts : Calories 251, Fat 8.6, SaturatedFat 2.4, Cholesterol 109.4, Sodium 527.3, Carbohydrate 5.4, Fiber 0.5, Sugar 0.5, Protein 35.8

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