Herb Crusted Pork Roast

Herb Crusted Pork Roast

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Flavourfully Wholesome

Nutritional Information

Nutritional Information

  1 serving
 
Calories 360
Total Fat 20 g
Saturated Fat 4.5 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 290 mg
Total Carbs 5 g
Dietary Fiber 0 g
Sugars 0 g
Protein 38 g
Vitamin A 0 %
Vitamin C 2 %
Calcium 6 %
Iron 8 %
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  • Recipe serves:8
  • Prep Time10 min
  • Marinate for0 hr
  • Cook Time1 hr 40 min

Ingredients

  • 1 bone-in pork loin roast, about 5 to 6 lbs (2.5 to 3 kg), chine bones removed
  • 1/4 cup (60 mL) Knorr® Bovril® Liquid Chicken Bouillon
  • 3 cups (750 mL) cold water
  • 1/2 cup (125 mL) Hellmann's® Real Mayonnaise
  • 2 Tbsp. (30 mL) finely chopped fresh rosemary leaves
  • 2 Tbsp. (30 mL) chopped fresh thyme leaves
  • 1 clove garlic, finely chopped
  • 1/4 tsp. (1 mL) ground black pepper
  • 1/2 cup (125 mL) plain dry bread crumbs

Directions

  • Put roast in large bowl or pot. Combine Knorr® Bovril® Liquid Chicken Bouillon and water and pour over roast, making sure roast is fully submerged in the liquid. Refrigerate overnight or up to 24 hours.
  • Preheat oven to 300°F (150°C).
  • Remove roast from bowl and pat dry. Combine Hellmann's® Real Mayonnaise, rosemary, thyme, garlic and pepper in medium bowl. Coat roast with Mayonnaise mixture. Coat with bread crumbs. Place in roasting pan.
  • Roast 1 hour 30 minutes, or until meat thermometer reads 145°F (63°C). Remove roast from oven and increase oven temperature to 425°F (220°C).
  • Return roast to oven and roast 10 minutes or until crust is browned. Let stand 10 minutes before carving.
  • TIP: Makes a perfect Easter dinner entree. Pair each serving of this dish with 1 cup of glazed baby carrots and peas with fresh mint.
  • Each serving of this dish is a source of calcium and iron. *See Nutrition Information for saturated fat content.
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