Posts
Herb-Crusted Pork Roast
1 boneless center-cut pork loin roast ( I couldn't find boneless so I hacked the bones off the bottom and it still came out well) about 2 1/2 to 3 pounds.
Table salt
1/4 cup sugar
1 large slice of white sandwich bread, torn into pieces
1/2 cup of fine grated Parmesan (I used Romano because I like the flavor better tho it is saltier) cheese
1 medium shallot, outer papery layer removed
4 tablespoons plus two teaspoons olive oil
Ground black pepper
1/3 cup packed fresh parsley or basil leaves
2 tablespoons minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves (or 1/2 teaspoon dried)
1 large garlic clove, minced or pressed through a garlic press (about 1 1/2 teaspoons)
1) Using a sharp knife lightly score the fat cap in a 1/4 inch width crosshatch pattern. You should have two overlapping diagonal set of rows of nice little groves. Later this is where the herb paste we make will sit. Next, make a pocket into the meat by inserting a knife about a 1/2 inch from the edge and cutting along the middle of the roast. Be careful not to cut to the other side of roast. Dissolve a have cup of salt and the quarter cup of sugar into 2 quarts (8 cups) of water in a large bowl. Place the roast in the bowl, cover with plastic wrap and refrigerate for an hour.
2) While the meat is brining, pulse the shallot in the food processor to mince. Transfer to a medium bowl and clean the food processor bowl very well. Next, add the bread pieces and pulse until you have crumbs, about 15 times; you should have about a cup of bread crumbs. Transfer crumbs to the same bowl as the shallots and do not clean processor bowl. To the medium bowl with the crumbs and shallots now add 2 tablespoons of the grated cheese, 1 tablespoon of oil, 1/8 teaspoon each of salt and pepper and using a fork toss the mixture to coat the crumbs well. Set aside.
3) To make the herb paste add all the herbs, garlic, remaining grated cheese (about 6 tablespoons), 1/8 teaspoon each of salt and pepper to the food processor and pulse, adding 3 tablespoons of olive oil slowly until paste is fully incorporated and smooth, about 12 pulses.
4) Once roast is done brining, rinse very well and pat dry with paper towels. Spread about 1/4 cup of the herb paste inside the pocket of the roast, season outside of roast with salt (I skipped the salt here because I was using salty cheese) and pepper and then tie the roast with kitchen twine to keep the pocket closed. I didn't have kitchen twine which made this more difficult but I was able to keep the paste from slipping out by using a good pair of tongs to handle the roast in step 6.
5) Preheat the oven to 325 F and line a cookie sheet with foil. Place a wire rack (I used a sturdy cookie cooling rack) on the cookie sheet and set aside.
6) Heat remaining 2 teaspoons olive oil in a large skillet over medium high heat. Add roast, fat side down, browning lightly on all sides about 8-10 minutes. If the fat begins to smoke lower the heat. Once done remove the kitchen twine and place roast on the wire rack.
7) Cover top of the roast evenly with remaining herb paste and then sprinkle bread crumb mixture on top of roast with hands, gently pressing to affix the crumbs firmly.
8) Transfer to oven and cook until thickest part of the roast registers 145F about 50-75 minutes. Remove from oven and let rest 10 minutes. Internal temperature should rise to about 150F.
9) Using a spatula and meat fork carefully transfer to carving board, cut into half inch slices and serve immediately.
