The Other White Meat (with Bread Crumbs!)

In throwing together a last minute New Years Eve dinner soiree with some friends, I picked up an inexpensive 5 lb. pork loin. Figuring, just get it in the oven early enough and with a lil seasoning... "Wah Lah!" a simple, wintry piece of meat to top your plate! The Internet proved super successful as per usual with the inspiration. I kept seeing bread crumbs, in my pork loin recipe searches and with a box of Panko in the cupboard, I was sold on the recipe below.
Pork Loin w Panko Crust
inspired by myrecipes.com
5 lb Pork Loin
1/4 c. of olive oil
1 c. Panko bread crumbs
2 tbs fresh parsley
2 tbs fresh chopped garlic
Bake at 400 for 1 to 1 1/2 hours
Mix bread crumbs, oil, parsley and garlic in a bowl. Salt and pepper the loin. Then roll the loin in the bread crumb mixture completely covering it. Place the loin on your roasting dish or your sheet. My loin was elevated on a rack placed in the bottom of the roasting pan, for an even cook. Leave uncovered for 20 minutes in the begining. Then continue cooking it for an hour to an hour and half. Let the loin finish cooking uncovered so the bread crumbs can get toasty. Its always hard to tell when it is done. You want an internal temperature reading of 155 from the thickest portion of the loin. Otherwise, slice that bad boy open and give it a look. Simple and super tasty. I believe the bread crumbs and the elevated rack in the roaster allowed for the moist meat. I have never had such tasty pork, I am used to dry pork tenderloin. Not this time!
Happy New Year! See you in 2013!