Herb-Crusted Pork Roast with Mustard and Caraway

Name: Herb-Crusted Pork Roast with Mustard and Caraway
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 tablespoon, minced garlic, plus an additional 1 1/2 teaspoons; 3 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; 4 teaspoons, whole grain mustard; 1 tablespoon, toasted caraway seeds

8 comments

Appears in Cook's Illustrated January/February 2007

Main Courses

Pork

Roasts

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.

SERVES4 - 6

TIME2 hours, plus 1 hour brining

Herb-Crusted Pork Roast with Mustard and Caraway

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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