Roasts are wonderful for a group because they take little effort to produce divine results. You just have to be sure not to overcook them—that’s the only thing that can go really wrong when preparing a roast, be it pork, poultry, or beef. You’ll love the crust on this succulent cut of pork. It adds both flavor and texture to the delicious, slow-cooked meat.
2 boneless pork loin roasts (3–3½ pounds each), skin removed but with a good layer of surrounding fat
1/3 cup olive oil
5 tablespoons Dijon mustard
7 garlic cloves, coarsely chopped
1/3 cup chopped fresh thyme
1/3 cup chopped fresh rosemary
3 tablespoons chopped fresh oregano
3 tablespoons sea salt
1 2/3 teaspoon freshly ground black pepper
3/4 cup dried bread crumbs
- Preheat the oven to 350 degrees F. Line a roasting pan with aluminum foil and place a rack in the pan. Meanwhile, remove the pork roast from the refrigerator and let come to room temperature.
- In a bowl, combine the olive oil, mustard, garlic, thyme, rosemary, oregano, salt, and pepper and stir to mix well. Add the bread crumbs and stir until thoroughly blended.
- Put the pork roasts on the rack, fat side up. Spread the mustard-herb mixture all over the roasts and place it in the oven. Roast until an instant-read thermometer inserted into the thickest part registers 145 degrees, 1 to 1½ hours.
- Transfer the roast to a cutting board and let rest for about 10 minutes. Carve across the grain on the diagonal into thin slices and serve immediately.
Recipe from Small Gatherings by Jessica Strand (Egg & Dart Press, May 2013).
Image by Sheri Giblin.