Herb-Crusted Pork Roast

Name: Herb-Crusted Pork Roast
Yield: Serves 4 - 6
Ingredients: 2 1/2 - 3 pound, boneless center-cut pork loin roast (see note above); , Table salt; 1/4 cup, sugar; 1 large slice, hearty white sandwich bread, torn into pieces; 1 ounce, grated Parmesan cheese, or pecorino cheese, (about 1/2 cup); 1 , medium shallot, minced (about 3 tablespoons); 4 tablespoons, olive oil, plus an additional 2 teaspoons; , Ground black pepper; 1/3 cup, packed fresh parsley or basil leaves; 2 tablespoons, minced fresh thyme leaves; 1 teaspoon, minced fresh rosemary or 1/2 teaspoon dried; 1 large clove, garlic, minced or pressed through a garlic press (about 1 1/2 teaspoons)

Main Courses
Pork
Roasts

Appears in Cook's Illustrated January/February 2007, America's Test Kitchen TV

A fresh herb crust seems like a good way to enliven a boneless pork roast—but not if the crust has little flavor and falls off.

SERVES 4 - 6

TIME 2 hours, plus 1 hour brining

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