Herb Crusted Pork Roast

Time & Servings
8 servings
1 hour 50 minutes ready time =
10 minutes preparation +
1 hour 40 minutes cooking
  • 1 bone-in pork loin roast, about 5 to 6 lbs (2.5 to 3 kg), chine bones removed
    Kirkland Souvlaki Marinated Pork Loin Centre & Rib ~ 2.2KG
    $20.89 • Ea
    Show alternatives
  • 1/4 cup Knorr® Bovril® Liquid Chicken Bouillon
  • 3 cups cold water
  • 1/2 cup Hellmann's® Real Mayonnaise
    Hellmann's Mayonnaise Real Light 1.8L
    $9.14 • Ea
    Show alternatives
  • 2 Tbsp. finely chopped fresh rosemary leaves
  • 2 Tbsp. chopped fresh thyme leaves
  • 1 clove garlic, finely chopped
    La Maison Fresh Garlic Caesar Dressing & Dip 1.4L
    $8.28 • Ea
  • 1/4 tsp. ground black pepper
    Kirkland Tellicherry Black Pepper Grinder 178G
    $10.97 • Ea
    Show alternatives
  • 1/2 cup plain dry bread crumbs
    Aurora Bread Crumbs Italian Style 2.27KG
    $9.32 • Ea
    Show alternatives
  • 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.