Appears in Cook's Illustrated January/February 2007
A fresh herb crust seems like a good way to enliven a boneless pork roast—but not if the crust has little flavor and falls off.
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 ...