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Herb Crusted Pork Roast

Herb Crusted Pork Roast

Flavourfully Wholesome
  • Cook

  • Difficulty

  • Makes

  • Marinate time

  • Prep

  • 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

Nutritional information


Amount per serving

Total Fat20 g
Saturated Fat4.5 g
Trans Fat0 g
Cholesterol100 mg
Sodium290 mg
Total Carbs5 g
Dietary Fiber0 g
Sugars0 g
Protein38 g
Vitamin A0 %
Vitamin C2 %
Calcium6 %
Iron8 %

Let's Get Cooking

  • 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.