Herb Crusted Pork Roast

Herb Crusted Pork Roast

2-hour 30-Minuterecipe Serves 8
This delicious pork roast is marinated overnight in chicken bouillon and coated in a blend of fresh herbs and bread crumbs before roasting. Each serving is a source of iron.
2-hour 30-Minuterecipe Serves 8


Bone-in pork loin roast
1/4 cup
Knorr® Bovril® Liquid Chicken Bouillon
3 cups
Cold Water
1/2 cup
Hellmann's® Real Mayonnaise
2 tbsp
Fresh rosemary leaves
2 tbsp
Fresh thyme leaves
Clove Garlic
1/4 tsp
Ground Black Pepper
1/2 cup
Plain dry bread crumbs


Prep: 10-minute | Cook: 2-hour 20-Minute
  • 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. 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.

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