Summary

Ingredients

• 1 ½ kg roast pork (pork loin)
• 4 pack herbs, mixed, frozen or
• 150 g herbs, mixed such as thyme, chives, tarraon, wild arlic, sae, rosemary, basil, marjoram, ore
• 4 cloves garlic, finely diced
• 4 onion (s), finely diced
• 6 slices toast, diced
• 5 tablespoon mustard, medium hot
• 1 bunch parsley, chopped
• 4 tablespoon butter
• salt
• pepper
• Oil, for the roaster

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Instructions

1. Preheat the oven to 200 ° C. Salt the pork loin. Knead all other ingredients, except the oil, into a homogeneous dough and spread it all over the saddle of the pork. Put some oil in an ovenproof roaster. Place the roast with the herb crust and place the open roasting pan in the oven. 60 minutes at 200 ° C, then reduce to 150 ° C and bake for another 30 minutes.
2. Fresh baguette, flatbread or ciabatta and a green salad are enough as a side dish.
3. Variation: This herb crust is also suitable for a Kassler roast, Roman or Kaiser roast or a whole turkey breast. If you use smoked meat, do not salt it any more and use less salt for the dough.