After purchasing an 8 lb. pork loin to prepare my Balsamic Rosemary Pork Loin last week I was inspired to experiment with other ways I could prepare the delicious cut of meat. (Plus I bought an 8 lb pork loin, lets be real I had plenty to “experiment” with!)
I decided to make an Italian crust with parmesan and herbs for the loin, then serve the pork sliced on top of my Creamy Risotto Style Orzo! The result was molto delizioso!
- 1/2 cup panko breadcrumbs
- 1/2 cup parmesan cheese (shredded)
- 1 tsp fresh thyme
- 1 tbsp fresh rosemary
- 1/4 cup fresh italian parsley
- 1/4 cup fresh basil (chopped)
- 1 tsp black pepper
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1 lemon (juiced)
- 2 tbsp olive oil
- 3-4 lb pork tenderloin
Begin by combining the first 9 ingredients in a small bowl.
Next, combine the lemon juice and olive oil, then brush on all sides of the pork loin.
Then rub the parmesan, panko, herb mixture evenly across the pork.
Next, place the loin on the grill over medium heat for 45 minutes, flipping after 20 minutes. Check the temperature. Once the inside reaches 165° the pork is ready to go!
Remove from the grill, rest for 10 minutes then slice.
Serve on top of the Creamy Roasted Vegetable Orzo or with your favorite Italian side!
♦ Gluten Free Option: Substitute gluten-free breadcrumbs or Rice Chex cereal blended into a fine crumb mixture instead of traditional breadcrumbs to make this dish gluten-free.