Herb-Crusted Pork Roast

By á-6091

Ingredients

• 1 boneless center-cut pork loin roast, 2 1/2 to 3 pounds
• Table salt
• 1/4 cup sugar
• 1 large slice white sandwich bread, torn into pieces
• 1 ounce Parmesan or pecorino cheese, grated (about 1/2 cup)
• 1 medium shallot, minced (about 3 tablespoons)
• 4 tablespoons & 2 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 garlic press

Preparation

Step 1

1. Lightly score the fat cap on pork, making ¼ inch crosshatch pattern. Starting ½ inch from end of roast, insert knife into middle of roast, with blade parallel to work surface; to make the pocket, cut along side of pork, stopping ½ inch short of other end. Pull open roast and use gentle strokes to cut deeper pocket. Dissolve ½ cup salt and sugar in 2 quarts water in large container; submerge roast, cover with plastic wrap, and refrigerate for 1 hour. Rinse roast under cold water and dry thoroughly with paper towels.

2. Meanwhile, adjust oven rack to lower-middle position and heat oven to 325 degrees. Pulse bread in food processor until coarsely ground, about sixteen 1-second pulses (you should have 1 cup bread crumbs). Transfer crumbs to medium bowl (do not wash food processor workbowl) and add 2 tablespoons Parmesan, shallot, 1 tablespoon oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Using fork, toss mixture until crumbs are evenly coated with oil.


3. Add parsley or basil, thyme, rosemary, garlic, remaining 6 tablespoons Parmesan, 3 tablespoons oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper to now-empty food processor workbowl and process until smooth. Transfer herb paste to small bowl.

4. To stuff the roast, spread ¼ cup herb paste evenly into the pocket, using spatula and fingers to make sure the paste reaches corners of the pocket. Then tie the roast (folding it over to original shape and tying at intervals along its length with 3 pieces of kitchen twine). Season roast with pepper.

5. Heat remaining 2 teaspoons oil in 12-inch skillet over medium-high heat until just smoking. Add roast, fat side down, and brown on all side, 8 – 10 minutes, lowering heat if fat begins to smoke. Transfer roast to wire rack set in rimmed baking sheet lined with aluminum foil.

6. Using scissors snip and remove twine from roast; discard twine. Spread the remaining herb paste over roast and top with bread crumb mixture. Transfer baking sheet with roast to oven and cook until thicket part of the roast register 145 degrees on instant-red thermometer, 50 – 75 minutes. Remove roast from oven and let rest 10 minutes. Internal temp should rise to 150 degrees. Using spatula and meat fork, transfer roast to carving board, taking cares not to squeeze juices out of pocket in roast. Cut roast into ½ inch slices and serve.