Herb-Crusted Pork Loin with Scarborough Fair Infused Olive Oil

This pork loin leans into classic herb flavor with a savory crust and a final drizzle of Scarborough Fair Infused Olive Oil Blend for a finish that feels rich, aromatic, and deeply satisfying.

Garden Infuzions

Herb-Crusted Pork Loin with Scarborough Fair Infused Olive Oil

A juicy pork loin with a fragrant herb crust and a savory finish of Scarborough Fair Infused Olive Oil, built for a cozy, flavor-forward dinner table.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 1/2 pounds pork loin roast
• 2 tablespoons Scarborough Fair Infused Olive Oil Blend
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley finely chopped
• 1 tablespoon fresh rosemary finely chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh sage finely chopped
• 3 cloves garlic minced
• 1 cup panko breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon unsalted butter melted
• 1 medium yellow onion sliced
• 1 cup low-sodium chicken stock

Equipment

• 1 Roasting Pan large enough to hold the pork loin
• 1 Instant-read thermometer for checking doneness
• 1 Mixing bowl for the herb crumb mixture
• 1 Chef’s knife for chopping herbs and slicing pork
• 1 Cutting board for prep work

Method

 

Instructions

1. 1. Preheat the oven to 400°F and line a roasting pan with the sliced onion.
2. 2. Pat the pork loin dry with paper towels, then rub it with Dijon mustard and 1 tablespoon of the Scarborough Fair Infused Olive Oil Blend.
3. 3. In a bowl, mix the parsley, rosemary, thyme, sage, garlic, panko, Parmesan, melted butter, salt, and black pepper until the crumbs look evenly coated.
4. 4. Press the herb crumb mixture onto the top and sides of the pork loin so it forms a firm crust.
5. 5. Set the pork on top of the onions in the roasting pan and pour the chicken stock into the bottom of the pan.
6. 6. Roast for 35 to 45 minutes, or until the thickest part reaches 145°F.
7. 7. Remove the pork from the oven, tent loosely with foil, and let it rest for 10 to 15 minutes.
8. 8. Slice the pork and drizzle the remaining Scarborough Fair Infused Olive Oil Blend over the top before serving.

Notes

For the best texture, keep the crumb layer snug but not overly thick so it browns instead of falling off. If the top browns too quickly, loosely cover it with foil for the last part of roasting. The roasted onions and pan juices make a simple sauce for serving.

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Recipe Tips

Let the pork sit at room temperature briefly before roasting so it cooks evenly. A quick sear builds color and helps the herb crust cling well. Use a thermometer for the most reliable doneness and let the roast rest before slicing.

Serving Suggestions

Serve this with roasted potatoes, green beans, buttered noodles, or a crisp salad. The sliced pork also makes a great centerpiece for a simple family dinner or a relaxed weekend meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or in a skillet with a splash of pan juices to keep the slices moist.

Variations

Try the same herb crust on pork tenderloin, bone-in pork chops, or chicken breasts. You can also add a little lemon zest to the crust if you want a brighter finish.

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