Herb Crusted Pork Roast

Temps & Portions
8 servings
1 hour 50 minutes temps de préparation =
10 minutes préparation +
1 hour 40 minutes cuisson
Ingrédients
  • 1 bone-in pork loin roast, about 5 to 6 lbs (2.5 to 3 kg), chine bones removed
    Pork Loin Center Chops Boneless ~ 260G
    $4.98 • Chq
  • 1/4 cup Knorr® Bovril® Liquid Chicken Bouillon
  • 3 cups cold water
    Evian Spring Water 1.5L
    $2.69 • Chq
  • 1/2 cup Hellmann's® Real Mayonnaise
    Hellmann's Mayonnaise Real 445ML
    $4.85 • Chq
  • 2 Tbsp. finely chopped fresh rosemary leaves
    Compliments Organic Rosemary 20G
    $2.91 • Chq
  • 2 Tbsp. chopped fresh thyme leaves
    Compliments Organic Thyme 28G
    $2.69 • Chq
  • 1 clove garlic, finely chopped
    Summer Fresh Hummus Roasted Garlic 227G
    $4.31 • Chq
  • 1/4 tsp. ground black pepper
    Toppits Black Pepper Cod Gluten Free 400G
    $10.68 • Chq
  • 1/2 cup plain dry bread crumbs
    Kikkoman Panko Bread Crumbs Japanese Style 227G
    $4.31 • Chq
Instructions
  • 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.