I made this for six people instead of four so I could have more leftovers and my husband could have some lunches. I paired it with the barley mushroom spinach risotto and the pork came out beautiful! I roasted about one and a half pounds of pork loin and added 2 teaspoons of each of the herbs with the Parmesan and Panko breadcrumbs. It was an easy dish to make, and I cooked it to about 135°, so it would be moist as it rested and it came out perfect!
