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Herb Crusted Pork Roast

Flavourfully Wholesome
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  • Marinate time

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  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Calories360
Total Fat20g
Saturated Fat4.5g
Trans Fat0g
Cholesterol100mg
Sodium290mg
Total Carbs5g
Dietary Fiber0g
Sugars0g
Protein38g
Calcium6%
Iron8%
Vitamin C2%
Vitamin A0%

  • 1 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.
  • 2 Preheat oven to 300°F (150°C).
  • 3 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.
  • 4 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).
  • 5 Return roast to oven and roast 10 minutes or until crust is browned. Let stand 10 minutes before carving.