Christmas is just around the corner and Mummy’s Kitchen has been busy cooking up a storm to create new and interesting dishes for our readers.
I always feel that something is missing if there isn’t a roast on the table during Christmas. However, I wanted a dish that was quick and simple to prepare, whilst looking impressive!! Not easy right?
After browsing through numerous recipes on the internet, I decided to cook an herb crusted pork roast! I hope that you will enjoy this as much as us. I certainly have my family’s thumbs up for this dish.
I tried this recipe with pork loin and with bone-in pork loin. Personally, I felt that it is easier to slice the pork loin without the bone. However, I think my hubby loved the one with the bone-in more as he cleaned it all up. This showed how much he enjoyed it!
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Serves 4 persons
800g Pork loin/1 bone-in pork loin roast (1.5kg)
1 teaspoon salt
Pinches of black pepper
2 tablespoons oil
For the crust:
2 tablespoons olive oil
1 tablespoon Dijon mustard
1½ pieces white bread, grind into breadcrumbs/1 to 1½ cups of soft breadcrumbs
4 to 5 tablespoons grated Parmesan cheese
2 tablespoons minced fresh basil or 4 teaspoons dried basil
2 tablespoons minced fresh thyme
4 garlic cloves, minced
1 teaspoon lemon zest
2 tablespoons of lemon juice
Vegetables of your choice:
5 medium onions, peel and slice
2 sweet corn on the cobs, each cob cut into 4 pieces
2 small carrots, cut into slices
Some oil for drizzling over vegetables
For the Sauce:
1 cup white wine
½ cup of milk
30g unsalted butter
Preheat the oven to 180°
- Place all the cut vegetables onto the baking tray and drizzle with some oil.
- Bake in the oven for about 15 minutes.
Preparation for the Roast:
- Wash and rinse the pork. Pat dry with paper towels.
- Rub the pork with salt and pepper.
- Heat up 2 tablespoons of oil in a pan.
- Brown the roast and set aside.
- Rub the Dijon mustard on the roast.
- Next combine the lemon juice and zest, bread crumbs, cheese, basil, thyme, garlic and olive oil.
- Press the mixture onto the roast.
- Remove the tray of vegetables from the oven and add the Roast.
- Bake, uncovered, for 2 hours.
- Transfer the roast to a serving plate and let it stand for 10-15 minutes before slicing.
- Remove the sweet corns and carrots. Serve them together with the sliced pork.
Preparation for the Sauce:
- Add the juices and onions from the roast, wine, butter, and milk into a saucepan. Let it simmer till the consistency of your liking.
- Serve with the roast.