Herb-Crusted Pork Loin

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This is the best pork recipe I have ever come across. If you love cilantro and garlic, this is your recipe. Omg....awesome bursting flavors...I have also made this recipe with boneless skinless chicken breast and it's absolutely delicious. I always add more quantities than what the recipe calls for but you don't have to. This recipe is full of flavor as is. When I did make it using chicken, ....about 1lb worth..it.took about 25 minutes. Thank you Melissa for the awesome recipe :

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Very tasty with so many flavors!

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Very forgetful friendly! I made this today after a very busy work day and failed to remember I cut the pork loin in half previously and didn't cut the additional ingredients in half as well. Luckily all you have to do is spoon off the toppings and use it as a dipping sauce and problem solved! Yum!

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This is a solid winner! Thank you, Melissa! I wasn't sure about the spice rub, but all of the positive reviews convinced me to try it, and it is great. I had three 2-3 pound loins for 12 people and had one leftover (yea!. I brined the loins in a salt water solution for 6 hours and left out the salt in the rub. I opted for flat leaf parsley, some thyme and sage for the herb mix and used lemon instead of lime. Proportions were forgiving. I added just a bit of salt to the herb mixture while it was in the pan. I also added a little chicken stock to the roasting pan 2/3 through cooking to keep the pan from burning - made a fabulous pan sauce with no work. Rave reviews all around. I will definitely keep this one!

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oh my goodness! This is soo good. The whole family loved it and I had fights over who got the last piece. The herb crust does actually get a little crunchy and that makes it really good!! The rub makes a lot IMO, so I ended up only using half, which I'm sure there will be another time for the other half, the crust herb mixture wasnt too much cilantro for us, but we like cilantro and I didnt use the stems so perhaps thats why we all didnt find it overpowering. This is a nice change from just regular old roast pork. Thank you Melissa. I am a fan!

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Made this dish thinking my family. They loved it.

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There was way too much cilantro topping for my roast. It made for a very thick coating and the taste was very very strong. We did not care for this at all. I will not be making this again. I did make the cabbage recipe and the popover recipe that was featured with the pork loin on the show and they were very good.

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I used the herb-crust on some fresh cod fish, baked in oven. AMAZING!!!!! Thanks Melissa.

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I love this recipe. I've made it three times now and every time I do my family fights over the leftovers. The herb crust is especially great when you mix it in with some rice.

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I bought home a pork sirloin roast, then I looked for a recipe to try. I came across this one and gave it a shot. Since my cut of meat needed to be cooked low and slow, I change the cooking time to 2 hours and the temperature to 300. I also put the pan seared sirloin into a covered dutch oven. The pork was cooked perfectly, the flavors were fantastic. But the crust did not crisp up because the dutch oven sealed in all the moisture. So when cutting and serving the meat I simply spread the smooth herb topping across each slice of meat. So every bite was infused with tons of flavor. LOVE IT. I'll definitely make this again with another pork sirloin. Usually sirloin and shoulder roasts are much cheaper than tenderloins; they take longer to cook, but they taste great.