Parmesan Cheese Crusted Roast Pork
Elevate your dinner table with this Parmesan Cheese Crusted Roast Pork—a showstopping centerpiece that combines juicy, tender pork loin with an irresistibly crispy and golden crust. This recipe features a flavorful blend of Parmesan cheese, panko breadcrumbs, fresh parsley, and garlic, pressed onto a Dijon-mustard-coated pork roast for maximum flavor and crunch. With just 20 minutes of prep time and straightforward steps, it’s the perfect choice for special occasions or an impressive meal any day of the week. The pork is roasted to perfection, ensuring a moist interior, while the Parmesan crust delivers a satisfying, savory bite in every slice. Serve this exquisite dish with your favorite sides for a restaurant-quality experience at home. Keywords: Parmesan crusted pork, roast pork loin recipe, crispy Parmesan crust, dinner ideas, easy pork recipes.
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Recipe Information
Ingredients
- 2 pounds Pork loin roast
- 1 cup Parmesan cheese, grated
- 1 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley, finely chopped
- 3 cloves Garlic cloves, minced
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Dijon mustard
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment paper.
Pat the pork loin roast dry with paper towels, then season it all over with salt and black pepper.
In a small bowl, mix the Dijon mustard with 1 tablespoon of olive oil. Brush this mixture evenly over the entire surface of the pork loin.
In a medium bowl, combine the Parmesan cheese, panko breadcrumbs, parsley, garlic, and the remaining 2 tablespoons of olive oil. Mix until the crumbs are evenly moistened.
Press the Parmesan breadcrumb mixture onto the pork loin, ensuring it adheres well and forms an even crust.
Place the crusted pork loin on the prepared baking sheet. Insert a meat thermometer into the thickest part of the meat, being careful not to hit any bone.
Roast the pork loin in the preheated oven for about 50-60 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the pork roast from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute and keeps the meat tender.
Slice the roast into even portions, ensuring each piece has a bit of the crispy crust. Serve immediately and enjoy!
Nutrition Facts
Calories |
3156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.9 g | 258% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 797 mg | 266% | |
| Sodium | 5317 mg | 231% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.7 g | ||
| Protein | 284.5 g | 569% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1093 mg | 84% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3922 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
