Pork Loin in a Herb Crust
Pan-seared pork loin wrapped in a fragrant fresh-herb and bread crust, then roasted until tender.
Ingredients
| 800 g | pork loin | |
| 1 tbsp | 15 ml | flour |
| 2 tbsp | 30 ml | olive oil |
| 400 g | stale bread | |
| 1 tbsp | 15 ml | butter |
| 2 | eggs | |
| 2 bunches | parsley | |
| 2 tbsp | 30 ml | chopped fresh thyme |
| 2 tbsp | 30 ml | chopped fresh rosemary |
| 2 tbsp | 30 ml | chopped fresh marjoram |
| 1 tsp | 5 ml | dried savory |
| 1 | bay leaf | |
| — | salt and black pepper | |
| 50 ml | olive oil (or more if needed) |
Instructions
Roll the meat in a little flour. Sear it in the heated olive oil on all sides. Remove from the heat and let it cool slightly. Heat the oven to 160°C. For the herb crust, combine all the ingredients except the olive oil in a food processor. Blitz until the mixture becomes crumbly. Gradually add the olive oil until the mixture begins to come together. Spread the mixture out on cling film. Place the meat on top. Using the film, wrap the meat in the herb dough. Place it in a baking dish and bake in the preheated oven for about 45-50 minutes, or until the meat is cooked through. Once removed from the oven, let it rest for a while at room temperature, then slice into portions.