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
    Maple Leaf Pork Boneless Loin Centre & Rib Chops 900G
    $10.00 • Chq
  • 1/4 cup Knorr® Bovril® Liquid Chicken Bouillon
  • 3 cups cold water
    Evian 15L
    $3.19 • Chq
  • 1/2 cup Hellmann's® Real Mayonnaise
    Hellmann's Mayonnaise Real 750ML
    $4.49 • Chq
  • 2 Tbsp. finely chopped fresh rosemary leaves
  • 2 Tbsp. chopped fresh thyme leaves
  • 1 clove garlic, finely chopped
    Fresh Gourmet Garlic Pepper Crispy Onions Fresh Gourmet Garlic Pepper Crispy Onions Crunchy Toppings (1PK)
    $3.36 • Chq
  • 1/4 tsp. ground black pepper
    Aylmer Accents Cracked Black Pepper & Roasted Garlic Stewed Tomatoes 540ML
    $1.66 • Chq
  • 1/2 cup plain dry bread crumbs
    Aurora Bread Crumbs Italian Style with Romano Cheese 680G
    $3.70 • 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.