Herb-Crusted Pork Roast

Name: Herb-Crusted Pork Roast
Yield: Serves 4 - 6
Ingredients: 2 1/2 - 3 pound, boneless center-cut pork loin roast (see note above); , Table salt; 1/4 cup, sugar; 1 large slice, hearty white sandwich bread, torn into pieces; 1 ounce, grated Parmesan cheese, or pecorino cheese, (about 1/2 cup); 1 , medium shallot, minced (about 3 tablespoons); 4 tablespoons, olive oil, plus an additional 2 teaspoons; , Ground black pepper; 1/3 cup, packed fresh parsley or basil leaves; 2 tablespoons, minced fresh thyme leaves; 1 teaspoon, minced fresh rosemary or 1/2 teaspoon dried; 1 large clove, garlic, minced or pressed through a garlic press (about 1 1/2 teaspoons)

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Appears in Cook's Illustrated January/February 2007, America's Test Kitchen TV

SERVES4 - 6

TIME2 hours, plus 1 hour brining

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WHY THIS RECIPE WORKS

To get our herb crust to deliver maximum herb flavor in our pork roast recipe, we cut a single horizontal pocket across the middle of the roast that could hold a good quantity of herb paste. With our internal flavor guaranteed for our pork ...

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