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John Henry's Meats Pasture Raised Pork Herb Crusted Pork Loin Roast

Because the pork loin is so lean, you may want to consider bringing it before roasting. To brine a pork loin roast, follow these simple instructions.
In a large bowl, dissolve 1/2 cup salt and 1/4 cup brown sugar in 8 cups of water.
Transfer pork loin roast to brine, making sure to submerge it completely. Cover and refrigerate overnight or up to 2 days. The longer, the better!
John Henry's Pork Loin Roast
3-3 1/2lbs
Skillet & Oil
for searing
John Henry's Hickory Smoked Bacon
4 pieces, uncooked, cut into 1 inch pieces
Apricot Preserves
1 Tbsp
Fresh Garlic
2 tsp finely chopped
Fresh Rosemary
1 Tbsp chopped
Black Pepper
1/4 tsp
Bread Crumbs
1 1/2 cups
fresh parsley
3 Tbsp
1/2 tsp
3 Tbsp, melted
  • Remove loin from brine, pat dry.
  • Heat oil in a skillet.
  • Brown on all sides and set roast aside for 5-30 minutes to cool slightly.
  • In a food processor, puree bacon to a smooth paste.
  • Transfer half the bacon to a bowl. Stir in apricot preserves, chopped garlic and 2 tsp chopped rosemary.
  • Position oven rack in lowest position. Preheat oven to 425 degrees F.
  • Spread bacon mixture allover cooled pork roast. In a separate bowl, combine bread crumbs, parsley, remaining rosemary, 1/2 tsp salt, 1/4 tsp black pepper and melted butter. Mix well. Press an even layer of the crumb mixture on the roast (except the ends), apply enough pressure for the crumbs to adhere to bacon mixture.
  • Transfer pork loin to roasting pan, roast for 15 minutes. Reduce oven temperature to 350 degrees F/ Roast for 45 minutes more or until internal temperature reaches 145 degrees F. (If the crust begins to brown too deeply, tent roast with foil.)
  • Remove from oven, tent with foil, and allow to rest for 15 minutes in a warm place.
  • Slice and serve.

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