Lean pork loin is brined to lock in juiciness and flavor, then coated in a rosemary bread crumb mixture for an easy, flavorful weeknight roast.
Many pork loin recipes skip brining, but that omission often yields dry meat. Brining is simple and worth the extra hour: it seasons the meat and helps prevent overcooking. Because pork loin is a very lean cut, a short brine makes the final roast noticeably juicier and more tender, even under a crunchy rosemary bread crumb crust.
To build the rosemary crumb topping, strip the leaves from the stems by running your fingers down each sprig:
Mince the rosemary finely with a sharp knife so it blends evenly into the crumbs:
Combine the minced rosemary with Panko and Italian bread crumbs, then add a little olive oil to moisten the mixture. The oil helps the crumbs adhere and crisp in the oven.
Note that a boneless pork loin often lies flatter at the ends. Left untied, it will roast unevenly, cooking thinner edges faster than the center:
Tie the loin into a more uniform cylindrical shape with kitchen twine so it cooks evenly and presents nicely:
Brush the surface with Dijon mustard and press the rosemary bread crumb mixture all over the loin. The mustard acts as a glue and adds a subtle tang that complements the herbs.
Roast the pork until the internal temperature, measured from the side into the center, reaches 138°F. Then remove it from the oven and let it rest at least 15 minutes. During resting the temperature will rise to the recommended 145°F while the juices redistribute, yielding a tender, juicy roast.
Slice and serve while warm.
Rosemary Bread Crumb Roast Pork Loin
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Ingredients
For the brine:
- 8 cups water
- 1/4 cup salt
- 1 bay leaf
- 10 whole peppercorns
For the pork:
- 3 lb boneless pork loin
- 1 tbsp dijon mustard
- 1/2 cup italian bread crumbs
- 1/2 cup panko bread crumbs
- 1.5 tbsp minced rosemary
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
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Bring 8 cups of water to a boil and add 1/4 cup salt, stirring until dissolved. Add the bay leaf and peppercorns. Remove from heat and cool the brine quickly by placing the pot or container into an ice bath. Trim any visible fat from the pork if desired. When the brine is chilled, submerge the pork loin and refrigerate for 1 hour.
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Preheat the oven to 375°F and position a wire rack on a rimmed baking sheet.
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Remove the pork from the brine and discard the liquid. Pat the loin dry with paper towels, then brush the entire surface with Dijon mustard.
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Use kitchen twine to shape and tie the loin into a uniform log so it roasts evenly and looks neat.
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Combine both bread crumbs, minced rosemary, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons olive oil. Press this mixture firmly onto the surface of the pork, covering it completely.
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Roast the pork on the wire rack for about an hour, or until a thermometer inserted from the side into the center reads 138°F. Remove from the oven and rest for 15 minutes (tent with foil if desired). During the rest the internal temperature will rise to about 145°F and the juices will redistribute. Slice to serve and enjoy.
Nutrition
Nutrition is estimated using a food database and is intended as a guideline for informational purposes only.