Herb Crusted Pork Roast

This delicious pork roast is marinated overnight in chicken bouillon and coated in a blend of fresh herbs and bread crumbs before roasting!

1 H 40 MINS

Cooking Time
10 MINS

Prep Time
8 People

Serves

1 bone-in pork loin roast, about 5 to 6 lbs (2.5 to 3 kg), chine bones removed
1/4 cup (60 mL) Knorr® Bovril® Liquid Chicken Bouillon
3 cups (750 mL) cold water
1/2 cup (125 mL) Hellmann's® Real Mayonnaise
2 Tbsp. (30 mL) finely chopped fresh rosemary leaves
2 Tbsp. (30 mL) chopped fresh thyme leaves
1 clove garlic, finely chopped
1/4 tsp. (1 mL) ground black pepper
1/2 cup (125 mL) plain dry bread crumbs

Put roast in large bowl or pot. Combine Knorr® Bovril® Liquid Chicken Bouillon and water and pour over roast, making sure roast is fully submerged in the liquid. Refrigerate overnight or up to 24 hours.
Preheat oven to 300°F (150°C).
Remove roast from bowl and pat dry. Combine Hellmann's® Real Mayonnaise, rosemary, thyme, garlic and pepper in medium bowl. Coat roast with Mayonnaise mixture. Coat with bread crumbs. Place in roasting pan.
Roast 1 hour 30 minutes, or until meat thermometer reads 145°F (63°C). Remove roast from oven and increase oven temperature to 425°F (220°C).
Return roast to oven and roast 10 minutes or until crust is browned. Let stand 10 minutes before carving.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	360.0
Calcium (g)	6.0 %
Carbohydrates (g)	5.0 g
Fat (g)	20.0 g
Fiber (g)	0.0 g
Iron (g)	8.0 %
Protein (g)	38.0 g
Saturated Fat (g)	4.5 g
Sodium (g)	290.0 mg
Sugar (g)	0.0 g
Trans Fat (g)	0.0 g

TIP: Makes a perfect Easter dinner entree. Pair each serving of this dish with 1 cup of glazed baby carrots and peas with fresh mint.Each serving of this dish is a source of calcium and iron. *See Nutrition Information for saturated fat content.