Herb Crust Pork Loin with Onion Gravy

Preparation info
  • Yields

    6 to 8

    • Difficulty


Appears in
Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

A paste was often employed by English cooks who mastered fine roasting of large cuts and joints of meat. Southern cooks inherited the method and, typically, provided a more piquant seasoning.


  • 1 center cut loin of pork, on the bone, weighing about 4 pounds (1800 g)


Two hours (or more) before cooking, remove the roast from the refrigerator. Trim away excess fat, leaving a inch ( cm) covering over the main part of the meat. Dice—very finely—enough of the fat