- 4 tablespoons canola oil
- 1 (3 to 4-pound) pork loin, boned and trimmed
- 4 tablespoons paprika
- Salt and freshly ground black pepper
- 3 cloves minced garlic
- 2 teaspoons chopped thyme leaves
- 2 teaspoons chopped tarragon leaves
- 2 teaspoons chopped sage leaves
- 1/2 cup panko bread crumbs
- 1 cup oatmeal
- 1/4 cup melted butter
- 1/2 cup apricot preserves
- 2 tablespoons water
Preheat the oven to 450 degrees F.
In a large skillet over a medium-high heat, add the oil until smoking hot. Season the pork loin with paprika and salt and pepper, to taste. Add to the hot skillet, turning on all sides until golden brown. Remove from the skillet to a plate and allow to cool for 5 minutes.
Meanwhile in a kitchen blender add all of the chopped fresh herbs, the bread crumbs and the oatmeal and pulse until looks a little like course powder. Add the melted butter and combine until slightly wet.
Warm the apricot preserves and water in a small saucepan over low heat until melted together. Spread sparingly over the rested pork loin and then top with the oatmeal and bread crumb mixture. Press it down firmly so it adheres to the pork.
Transfer the pork to a small roasting pan and put in the preheated oven to roast for 20 minutes. Reduce the heat to 375 degrees F and continue to cook until the pork reaches the correct doneness, about 15 minutes. The internal temperature should register 155 degrees F on an instant-read thermometer.
Remove from the oven to a cutting board and let rest for at least 10 minutes. Slice and arrange on a serving platter to serve.