This succulent pork roast has an herb and bread crumb coating that makes this pork roast extraordinary!
The coating adds so much flavor, but the perfectly cooked pork could stand out all on its own!
I’m proud to have partnered with The Ohio Pork Council to bring you this recipe.
If you are left wondering what to make for the holidays (or any special occasion, really) consider making a pork roast.
Pork is a lean protein that can yield so much flavor, especially when roasted just right. Despite what you might think, pork doesn’t take as long to cook as maybe some other proteins and it pairs nicely with so many things,
This herb-crusted pork roast is one of my favorite ways to serve pork. I can’t wait to break it down for you here.’
Where Does Pork Roast Come From
The pork loin roast comes from the area between the shoulders and the back legs. It is lean and tender. You can get either pork loin or pork tenderloin from this part of the pig.
With these lean cuts, it’s important to keep from overcooking the meat as they dry out easily.
What Do You Need For This Pork Roast Recipe?
Pork Loin Roast – The roast should be boneless. You need a 3 -3 ½ lb pork roast. A bone-in pork roast will take much longer to bake.
Lemon Juice – The juice from lemon will suffice, in a pitch, bottled lemon juice will work as well.
Dried Herbs – I used a mixture of dried basil, oregano, parsley, rosemary, and thyme. Each of these herbs can stand alone to flavor the pork, but they complement each other in this recipe (and many others).
Garlic – The garlic should be minced. Fresh or jarred is fine here.
Olive Oil – Use a good, quality extra virgin olive oil.
Bread Crumbs – Your favorite bread crumb flavor is fine.
Panko Bread Crumbs – Panko is light and flakey Japanese style bread crumbs. They don’t offer a tremendous amount of flavor, but they add so much in the way of texture. You can find these in either the Asian aisle of your grocery store or with the bread crumbs.
Roasting Pan or Baking Dish
Instant Read Thermometer – I use a digital thermometer. Make sure your thermometer is long enough to reach the center of the roast.
How To Make Herb Crusted Pork Roast
Preheat your oven to 350 degrees. Spray a baking dish or a roasting pan with nonstick spray.
Place the pork roast (fat side up) in the baking dish. You want the fat side up because the fat itself has quite a bit of flavor that will bake into the pork during its time in the oven, giving your roast so much flavor and making it especially tender.
Squeeze the lemon over the pork. The lemon juice adds a bright, fresh flavor and helps the herbs adhere to the pork.
In a small bowl, mix together the dried herbs, the minced garlic, and salt; stir, Spread the herb mixture over the pork.
In another bowl, combine the olive oil and both types of bread crumbs, toss to coat. Press the bread crumbs onto the herbs,
Bake the pork in the oven for about 20 minutes per pound. This roast will take roughly 1 hour – 1 hour 20 minutes. The best way to check for doneness is to use a meat thermometer.
The pork is ready to come out of the oven when a meat thermometer stuck into the center registers an internal temperature of 145 degrees.
Remove the pork and allow it to rest for 10 minutes. The pork will continue to cook for a few minutes longer. The pork will be so tender and juicy,
Can Pork Roast Be Pink?
Yes! In fact, for pork to taste the most tender, you want a little “blush” of pink the center of your pork.
Cooking the pork to 145 degrees is the perfect temperature to give you a pork roast with the ideal amount of pink If you cook your pork longer, it will not only be all white in color, but it will dry as well.
How Much Pork Per Person?
Plan on buying a large enough pork roast so that you are serving roughly ½ lb pork per person. You could go up to ¾ or 1 lb per person if you have larger appetites.
What To Serve With Pork Roast?
More Pork Recipes
- 1 3 lb pork loin roast (boneless)
- 1 lemon
- 2 tablespoons dried oregano
- 2 tablespoons dried rosemary
- 2 tablespoons dried basil
- 2 tablespoons dried rosemary
- 1 tablespoon dried thyme
- 1 tablespoon dried parsley
- 3 cloves minced garlic
- 1 teaspoon salt
- 4 tablespoons extra virgin olive oil
- 1/4 cup breadcrumbs
- 1/4 cup Panko bread crumbs
- Preheat your oven to 350 degrees. Spray a baking dish or a roasting pan with nonstick spray.
- Place the pork roast (fat side up) in the baking dish.
- Squeeze the lemon over the pork.
- In a small bowl, mix together the dried herbs, the minced garlic, and salt; stir, Spread the herb mixture over the pork.
- In another bowl, combine the olive oil and both types of bread crumbs, toss to coat. Press the bread crumbs onto the herbs.
- Bake the pork in the oven for about 20 minutes per pound. The roast will take roughly 1 hour – 1 hour 20 minutes. The roast is ready when an instant-read thermometer inserted into the center of the roast registers 145 degrees.
- Allow the pork to rest for about 10 minutes before slicing.
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