Herb & Garlic-Crusted Pork Roast

A bacon-bread crumb coating makes this pork roast dinner taste like a gourmet meal you'd expect to find at a gourmet restaurant. Serve this Herb-and-Garlic-Crusted Pork Roast recipe with a side of biscuits and roasted vegetables to complete the holiday-worthy meal.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Brine: In lg. container, dissolve salt & sugar in 8C cold water. Transfer pork to brine, making sure to submerge it fully. Cover & refrigerate overnight - 2 days.)

Step 2

Remove loin from brine & blot dry with paper towels. In nonstick skillet, heat oil & brown roast on all sides (10 min.). Set aside (5-30 min.) to cool slightly.

Step 3

In food processor, purée uncooked bacon into smooth paste. (This amount of bacon is necessary for blades to process. Use the remaining purée to make appetizers: spread on baguette slices then broil until golden. Serve with Plum Compote.) bTransfer half of bacon to bowl. Stir in apricot preserves, chopped garlic, and 2 tsp rosemary.

Step 4

Position oven rack in lowest position. Place cooled pork loin on waxed paper; spread with bacon mixture. In separate bowl, combine bread crumbs, parsley, remaining rosemary, 1/2t kosher salt, a few grinds of black pepper, & melted butter; toss well to mix. Press an even layer on roast (except ends), applying enough pressure for crumbs to adhere to bacon layer.

Step 5

Transfer roast to wire rack in a foil-lined baking or roasting pan. Roast (15 min.) & reduce oven temperature to 350°F. Roast (45 min. longer) until therm. registers 145°F. (If crust begins to brown too deeply, tent roast with foil.) Remove roast from oven, tent with foil, & allow to rest (15 min.) in warm place. (Temp. of roast will rise approximately 10°F as it stands.)

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