Roast Pork With Herb Crust Recipes

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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.

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 PORK LOIN



Herb-Crusted Pork Loin image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

1 teaspoon ground cinnamon
2 teaspoons ground cumin
1/4 teaspoon cayenne, or more, to taste
Kosher salt
1 1/2 pounds pork loin roast
4 tablespoons vegetable oil
1 sweet onion, roughly chopped
2 cloves garlic, smashed
2 tablespoons freshly grated ginger
1 bunch fresh cilantro leaves
1 lime, zested
2 tablespoons olive oil
1/4 cup plain bread crumbs
Kosher salt
1 1/2 tablespoons Dijon mustard

Steps:

  • Preheat the oven to 375 degrees F.
  • In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste. Rub the mixture all over the outside of the pork. In a large saute pan, heat the oil over medium-high heat and brown the pork roast on all sides, just until golden. Remove the pork to a sheet tray, fat side up.
  • Meanwhile, make the herb crust: In a food processor, combine the onions, garlic, ginger, cilantro, and lime zest. In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened. Stir in the bread crumbs and cook another 1 to 2 minutes. Season with salt, to taste. Spread the mustard on top of the fatty layer of pork and then press the herb crust into it. Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve.

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.

ROAST PORK LOIN WITH CRUMB CRUST



Roast Pork Loin with Crumb Crust image

Christmas dinner is the perfect time to pull out a roast recipe such as this one - tender pork loin crusted with herbed Progresso™ bread crumbs.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 6

Number Of Ingredients 8

1 boneless pork loin roast (4 1/2 lb)
2 teaspoons salt
1 teaspoon pepper
1 cup Progresso™ plain bread crumbs
1/4 cup olive oil
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped garlic
2 tablespoons coarse-grained mustard

Steps:

  • Heat oven to 425°F. Line broiler pan with foil. Sprinkle pork with salt and pepper. Place pork, fat side up, in pan.
  • In small bowl, stir together bread crumbs, oil, parsley, garlic and mustard; press mixture onto top of pork.
  • Roast uncovered 15 minutes; cover loosely with foil. Roast 1 hour longer or until meat thermometer inserted into center of pork reads 145°F. Let stand 3 minutes before slicing.

Nutrition Facts : Calories 530, Carbohydrate 15 g, Fat 2, Fiber 1 g, Protein 74 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1220 mg

HERB-RUBBED PORK ROAST



Herb-Rubbed Pork Roast image

A flavorful herb rub seasons this moist pork roast that's perfect for special meals. I also like to use the rub on pork chops or pork steak for timely yet tasty suppers. -Joyce Dubois of Wolsey, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 12 servings.

Number Of Ingredients 10

1-1/2 teaspoons salt
1-1/2 teaspoons celery salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon dill weed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon rubbed sage
1 boneless rolled pork loin roast (4 pounds)

Steps:

  • In a small bowl, combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan coated with cooking spray. , Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 190 calories, Fat 7g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 524mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

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

HERB-CRUSTED PORK SIRLOIN ROAST



Herb-Crusted Pork Sirloin Roast image

No store-bought spice rub here. An easy-to-make, homemade rub adds great flavor to the pork!

Provided by VMB

Time 1h5m

Yield 8

Number Of Ingredients 9

1 (2 1/2 pound) Pork, fresh, loin, sirloin (chops or roasts), boneless, separable lean and fat, raw
3 tablespoons olive oil
2 teaspoons minced garlic
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
2 teaspoons finely grated lemon zest
1 ½ teaspoons chopped fresh rosemary
1 teaspoon sea salt
1 teaspoon coarsely ground black pepper

Steps:

  • Bring roast to room temperature by removing from the refrigerator 30 minutes before cooking.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine olive oil, garlic, thyme, sage, lemon zest, rosemary, salt, and pepper in a small bowl. Spread rub over roast until completely coated. Place on a rack in a roasting pan.
  • Roast in the preheated oven until slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F (66 degrees C).
  • Remove from the oven and tent loosely with foil. Allow to rest for 10 to 15 minutes before carving.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 0.6 g, Cholesterol 50.8 mg, Fat 14.5 g, Fiber 0.2 g, Protein 15.8 g, SaturatedFat 4.2 g, Sodium 252 mg

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

ROAST PORK LOIN WITH DIJON HERB CRUST



Roast Pork Loin With Dijon Herb Crust image

This is a tasty roast that my husband has made for us. His original recipe is from a yellowed newspaper clipping - probably the Boston Globe.

Provided by mermaidmagic

Categories     Pork

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 11

1 center-cut pork loin, with 8 rib chops (bones cracked by the butcher for easy carving later)
1 clove garlic, very thinly sliced (we use more)
2 sprigs fresh rosemary
3 sprigs fresh sage
2 tablespoons Dijon mustard
1/4 cup olive oil
salt
fresh ground black pepper, to taste
2 tablespoons flour
extra chopped rosemary, for garnish
extra chopped sage, for garnish

Steps:

  • Set the oven at 450 degrees.
  • Use a small, sharp knife to make tiny slits all over the meat.
  • Insert pieces of garlic in the slits.
  • Pull the rosemary and sage from their stems.
  • Finely chop the herbs and transfer them to a bowl.
  • With a fork, mash the mustard in to the leaves.
  • Add olive oil, a few drops at a time.
  • Blend in salt, pepper, and flour.
  • Place the pork, fat side up, in a roasting pan fitted with a rack.
  • With the back of a spoon, spread the herb mixture all over the meat.
  • Transfer the pork to the hot oven and roast it for 30 minutes.
  • Turn the oven temperature down to 350 degrees.
  • Continue cooking the pork for 50 to 60 minutes or until a meat thermometer inserted into the thickest part of the pork registers 155 degrees.
  • Pork is done at 160 degrees; the temperature will rise 5 degrees as the meat rests in a warm place.

HERB-CRUSTED PORK ROAST WITH NEW POTATOES



Herb-Crusted Pork Roast with New Potatoes image

Like a little black dress, new potatoes are always appropriate and can serve their purpose quietly or stylishly. When tossed with the same aromatic herb rub as a roast and added to the pan alongside it, the tender little tubers turn into a sweeter, nuttier echo of the entree. Meanwhile, the crisper the potatoes get on the outside, the creamier they become within.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
3 garlic cloves, minced (1 tablespoon)
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh sage
1 bone-in pork roast (5 to 6 pounds), frenched, room temperature
Coarse salt and freshly ground pepper
2 pounds small new potatoes, halved

Steps:

  • Preheat oven to 425 degrees with rack in lowest third. Mix oil, garlic, rosemary, thyme, and sage in a small bowl. Season pork generously with salt and pepper, then coat with half the herb mixture. Place pork, bones facing up, in a roasting pan. Roast for 15 minutes. Reduce oven temperature to 375 degrees, and roast, rotating pan halfway through, for 30 minutes.
  • Meanwhile, toss potatoes with remaining herb mixture. Season with salt and pepper. Add potatoes to pan, cut sides down. Roast until pork is browned and registers 140 degrees on an instant-read thermometer, about 30 minutes.
  • Transfer pork to a cutting board, and let stand for 15 minutes. Cut between ribs to desired portion size. Serve immediately with potatoes.

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Let it stand at room temperature for an hour to take the chill off. Preheat your oven to 450°f during this time. Insert probe into the center of the roast and place in the oven uncovered. Roast for 15 minutes (20 for a very large roast) at 450°f and then reduce the temperature to 325°f without opening the oven door.
From breathingandcooking.com


CROCK POT PORK ROAST RECIPE WITH HERBS - THE SPRUCE EATS
2021-12-08 Garlic, dried herbs, ground cloves, and lemon zest give the roast wonderful flavor and when cooked low and slow, the meat becomes tender and juicy. The pork loin is first studded with pieces of garlic and then rubbed with a mixture of thyme, sage, rosemary, and tarragon, cloves, and lemon peel. The roast is then placed in the slow cooker with ...
From thespruceeats.com


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