How to Make Herb-Crusted Pork Roast and Roasted Fingerling Potatoes



In this episode, test cook Becky Hays shows host Bridget Lancaster how to make a foolproof Herb-Crusted Pork Roast. Then, equipment expert Adam Ried reviews pot holders. Science expert Dan Souza explains how temperature affects bubbly beverages and Lisa McManus reviews glass water bottles. Finally, test cook Elle Simone shows host Julia Collin Davison how to make the perfect Roasted Fingerling Potatoes.

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24 Comments

  1. I'm not a big fan of turkey so this is what I'm going to put on the table this year. I'm leaning toward putting some sort of boursin cheese as a part of the stuffing. When I brown any type of roast. I even do the ends, is that alright? I think it asked the juiciness of the meat.

  2. I made this to share with my neighbor, who broke her ankle, and it was relatively easy and really, really delicious! This will definitely be a go-to recipe anytime I buy a pork loin filet on sale. Bridget was right when she said this dish could be "for company." Thanks for sharing your detailed technique and tips!

  3. Is there supposed to be a problem properly cooking a pork roast? It is my go to roast and is super easy to keep juicy, and is always delicious. The herb paste looked good, I will try that soon. I learned to stuff them with pesto rice – it is superb! 😎

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