Saturday, October 6, 2012

Pepper and Herb Crusted Pork Roast


I love the other white meat. More flavorful on its own than chicken, and with just as wide a variety of ways to prepare it, pork shows up in my diet fairly regularly. Some of you may remember he last pork roast I posted here was a stuffed pork loin, and kind of tricky to prepare. This roast, by contrast, requires very little effort or prep time and is quite delicious. Try it for yourselves and see!

Difficulty: Easy
Active Prep Time: 10 minutes
Total Prep Time: About 1 hour
Special Equipment: None
Serves: 3 – 4


  • 1 - 3 pound pork loin roast
  • 2 tablespoons black peppercorns, cracked
  • 2 tablespoons Parmesan cheese, grated
  • 2 teaspoons dried basil
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 1 teaspoon crushed red pepper flakes (optional)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt



1. Preheat the oven to 350ºF. Spray a roasting pan with non-stick spray and set aside.

2. In a small bowl, combine all the dry ingredients, then set aside. (If you don’t want your roast to be spicy, leave out the red pepper flakes)

3. Rinse the pork roast, then pat dry with paper towels. Apply the spices to the roast, making sure to coat the surface completely. Place the roast in the pan.


4. Cook for about 1 hour (20 minutes per pound), or until the internal temperature reads 145ºF. (The roast I used was only 1.5 pounds, but it still took close to an hour to cook)

5. When it has reached the proper temperature, remove the roast from the oven and let rest for 10 minutes.


6. Slice and serve with sides of your choosing (I used red beans and harvest bend couscous, and mixed veggies)


1 comment:

  1. Does the roast remain moist? Is any liquid used?