Herb-Crusted Pork Roast


Herb-Crusted Pork Roast

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Whole sliced herb-crusted tenderloin on white serving platter next to roasted vegetables

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Recipe Data


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    Servings and Ingredients

    Serves 10
    1 (2-1/2- to 3-pound) boneless pork loin roast
    3 tbsp. plus 2 tsp olive oil, divided
    ½ c. Hy-Vee walnuts
    ½ c. packed fresh parsley
    1 ½ tbsp. fresh thyme leaves
    1 ½ tbsp. fresh rosemary leaves
    1 ½ tbsp. chopped fresh sage leaves
    2 cloves garlic
    ¼ tsp. Hy-Vee salt
    ⅛ tsp. Hy-Vee pepper


    1. Score fat on roast with a sharp knife 1/4-inch apart. In a skillet heat 2 teaspoons olive oil over medium-high heat. Add roast and brown on all sides, about 3 minutes per side, reducing heat if smoking occurs. Transfer to a wire rack in a rimmed baking sheet lined with foil.
    2. Preheat oven to 350 degrees.
    3. Meanwhile, in a food processor combine remaining 3 tablespoons olive oil, walnuts, parsley, thyme, rosemary, sage, garlic, salt and pepper. Process until smooth. Spread herb paste over top and down sides of roast. Bake for 60 to 75 minutes or until internal temperature reaches 145 degrees. Let meat rest 10 minutes to allow internal temperature to rise to 150 degrees before slicing.

    Nutrition facts


    240 Calories per serving

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 70mg
    • Sodium: 115mg
    • Total Carbohydrates: 1g
    • Protein: 26g

    Daily Values

    Vitamin A 6%
    Vitamin C 8%
    Iron 6%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Spring 2012.