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Herb-Crusted Pork Loin Recipe

Herb-Crusted Pork Loin

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (108)

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Average Rating:

Total Reviews: 108

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  • on April 18, 2013

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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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  • on April 02, 2013

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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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  • on August 07, 2012

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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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  • on July 04, 2012

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    Made this dish thinking my family. They loved it.

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  • on February 05, 2012

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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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  • on January 18, 2012

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

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  • on October 03, 2011

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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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  • on September 25, 2011

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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.

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  • on August 26, 2011

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    Made this again after trying it shortly after the episode aired. We enjoyed it just as much as the first time. The ginger and cilantro give the coating extra flavor. Searing in the spices to begin with infuses the meal with lots of flavor. I haven't tried it without the crust but it might be good just seared and roasted.

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  • on July 21, 2011

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    Wow! Made it for the first time and it was fantastic. Definitely a repeat and can't think of any needed changes.

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