Herb and Garlic Crusted Pork Roast

This recipe is from Better Homes and Gardens. I normally buy pork roast already marinated. This was amazing! First time I ever soaked pork over night in a brine. Makes a huge difference in the flavor all the way through the pork. The original recipe is below however I do suggest making double the bacon and crust mixture. It just did not seem like enough. I thought the pork looked lonely so I added bacon on the top.

Herb and Garlic Crusted Pork Roast

Ingredients
1/2 cup kosher salt
1/4 cup brown sugar
8 cups cold water
1 center-cut, boneless pork loin, about 3 to 3 1/2 pounds
3 Tbsp. peanut or vegetable oil
4 slices desired bacon,  (uncooked)
1 Tbsp. apricot preserves
2 Tsp. finely chopped fresh garlic
1 Tbsp. chopped fresh rosemary
1 1/2 cups fresh bread crumbs
3 Tbsp. chopped parsley
3 Tbsp. melted butter

Directions

1. For brine, in large bowl dissolve salt and sugar in 8 cups cold water. Transfer pork to brine, making sure it is fully submerged, cover and refrigerate overnight or for up to two days.

2. Remove loin from brine and blot dry with paper towels. In a nonstick skillet heat oil then brown roast on all sides, about 10 minutes. Set aside for 5 to 30 minutes to cool slightly.

3. In food processor puree uncooked bacon to a smooth paste. Transfer half the bacon to bowl. Stir in apricot preserves, chopped garlic, and 2 Tsp. of the chopped rosemary.

4. Place cooled pork loin on waxed paper. Spread thinly with bacon mixture. In separate bowl mix bread crumbs, remaining rosemary, parsley, melted butter, and 1/2 Tsp. each kosher salt and ground black pepper. Toss well to mix. Press crumb mixture onto roast (except ends), applying enough pressure for the crumbs to adhere.

5. Position oven rack in lowest position; preheat oven to 425 degrees F. Transfer roast to wire rack in foil-lined baking dish or roasting pan. Roast for 15 minutes. Reduce temperature to 350 degrees. Roast for 45 minutes more or until an instant-read thermometer registers 145 degrees. (If crust begins to brown too deeply, tent with foil.) Remove roast from oven, tent with foil, and allow to rest for 15 minutes in warm place.