pork roast

Ingredients

• 3 lb Pork Roast (Bone-In)
• 2 tbsp Olive Oil
• 1 large Onion, chopped
• 2 cloves Garlic, minced
• 1 cup Beef Broth
• 1/2 cup Dry Red Wine
• 2 tbsp Worcestershire Sauce
• 2 tsp Dried Rosemary
• 1 tsp Dried Thyme
• 1/2 tsp Black Pepper
• 1 tsp Salt
• 1 cup Panko Breadcrumbs
• 1/4 cup Grated Parmesan Cheese
• 2 tbsp Melted Butter

Instructions

1. Preheat oven to 325°F (160°C).
2. Season the pork roast generously with salt and pepper.
3. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat.
4. Sear the roast on all sides until browned (about 3-5 minutes per side).
5. Remove the roast from the pot and set aside.
6. Add the chopped onion to the pot and cook until softened (about 5 minutes).
7. Add the minced garlic and cook for 1 minute more.
8. Deglaze the pot with beef broth and red wine, scraping up any browned bits from the bottom.
9. Return the roast to the pot. Add Worcestershire sauce, rosemary, and thyme.
10. Cover the pot with a lid and transfer to the preheated oven.
11. Roast for 2-2.5 hours, or until a meat thermometer inserted into the thickest part of the roast registers 145°F (63°C) for medium-rare, or 160°F (71°C) for medium.
12. Remove the roast from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute.
13. While the roast is resting, prepare the herb crust: In a small bowl, combine panko breadcrumbs, Parmesan cheese, and melted butter.
14. Sprinkle the herb crust evenly over the roasted pork.

Notes

• For a richer flavor, use a bone-in pork shoulder instead of a roast.
• If you don't have beef broth, chicken broth works well.
• Resting the roast is crucial for tenderness and juicy meat.
• Use a meat thermometer for accurate cooking. Insert into the thickest part, avoiding bone.
• To serve, slice against the grain for maximum tenderness.