Recipe: Herb-Crusted Pork Roast

by Mummy's Kitchen

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

INGREDIENTS

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

 

METHOD:

Preheat the oven to 180°

  1. Place all the cut vegetables onto the baking tray and drizzle with some oil.
  2. Bake in the oven for about 15 minutes.

 

Preparation for the Roast:

  1. Wash and rinse the pork. Pat dry with paper towels.
  2. Rub the pork with salt and pepper.
  3. Heat up 2 tablespoons of oil in a pan.
  4. Brown the roast and set aside.
  5. Rub the Dijon mustard on the roast.
  6. Next combine the lemon juice and zest, bread crumbs,  cheese, basil, thyme, garlic and olive oil.
  7. Press the mixture onto the roast.
  8. Remove the tray of vegetables from the oven and add the Roast.
  9. Bake, uncovered, for 2 hours.
  10. Transfer the roast to a serving plate and let it stand for 10-15 minutes before slicing.
  11. Remove the sweet corns and carrots. Serve them together with the sliced pork.

 

Preparation for the Sauce:

  1. Add the juices and onions from the roast, wine, butter, and milk into a saucepan. Let it simmer till the consistency of your liking.
  2. Serve with the roast.

Happy Holidays!!

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Mummy's Kitchen

Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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