Parmesan Herb-Crusted Pork Roast

Directions

1. 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pulse bread in food processor until coarsely ground, about 16 pulses (you should have 1 cup crumbs). You can cut it up really small with scissors if you don’t have a food processor. Transfer crumbs to a medium bowl and add 2 tablespoons Parmesan, onion, 1 tablespoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Using fork, toss mixture until crumbs are evenly coated with oil.
2. 2. Lightly score fat cap on pork, making ¼-inch crosshatch pattern. Then, create a pocket by inserting knife ½ inch from end of roast and cutting along the side of pork stopping ½ inch short of other end. Pull open roast and use gentle strokes with knife to cut deeper pocket. Don’t cut all the way through the back or the sides.
3. 3. Add parsley, basil/thyme, rosemary, garlic, remaining 6 tablespoons Parmesan, 3 tablespoons oil, 1/8 teaspoon salt and pepper to now empty food processor and process until smooth, about 12 pulses. Transfer herb paste to bowl.
4. 4. Spread about 1/2 herb paste inside roast and tie. Season roast with pepper.
5. 5. Heat remaining 2 teaspoons oil in 12-in skillet over medium high heat until just smoking. Add roast, fat side down, and brown on all sides, 8 to 10 minutes, lowering heat if fat begins to smoke. Transfer roast to wire rack set in aluminum foil-lined rimmed baking sheet.
6. 6. Snip and remove twine from roast; discard twine. Spread remaining herb paste over roast and top with bread-crumb mixture. Transfer baking sheet with roast to oven and cook until thickest part of roast registers 145 degrees, 50 to 80 minutes.
7. Remove roast from oven and let rest for 10 minutes. Transfer roast to carving board, taking care not to squeeze juices out of pocket in roast. Cut roast into ½-inch-thick slices and serve.