Herb and Garlic Crusted Pork Roast

Prep 25 min, Marinate 8 hr, Stand 20 min, Roast 1 hr.


3 lb boneless pork loin
3 T canola oil
4 slices bacon, cut into 1 inch pieces (uncooked)
1 T apricot preserves
2 tsp finely chopped fresh garlic
1 T fresh chopped rosemary
1 1/2 c panko breadcrumbs
3 T chopped fresh parsley
3 T melted butter

1. In a nonstick skillet, heat the oil and brown all sides of the pork loin, about 10 minutes. Set aside for about 10 minutes to cool slightly. Preheat oven to 425.

2. In a food processor, puree uncooked bacon to a smooth puree. Transfer half the bacon to the bowl. (Save the rest; 4 slices is what's needed to get the blades to process it. The rest can be spread on baguette slices and broiled.) To the bowl of bacon, add the preserves, garlic, and 2 tsp of the chopped rosemary.

3. Place cooled pork on waxed or parchment paper. Spread thinly with bacon puree mixture. In a separate bowl, mix the breadcrumbs, remaining rosemary, parsley, butter, and 1/2 tsp each of salt and pepper. Toss well to mix, and press crumb mixture onto roast.

4.Position oven rack in lowest position. Transfer pork to wire rack in foil-lined baking dish or roasting pan. Roast 15 minutes. Reduce temperature to 350. Roast 45 minutes more or until center is at 145. (If crust begins to burn, tent with foil.) Remove pork from oven, tent with foil, and allow to rest for 15 minutes.