Mustard-Herb Crusted Pork Loin Roast
from Family Features
Ingredients
- 1 cup panko
- 1 1/2 pounds pork top loin roast, trimmed of external fat
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 egg yolk beaten
- 2 tablespoons Dijon-style mustard
- 1 1/2 teaspoons fresh thyme, chopped
Preparation
- Heat oven to 350°F. Place panko on large dinner plate; set aside.
- Pat surface of pork dry with paper towels; sprinkle with salt and pepper.
- Combine egg yolk, mustard and thyme in pie plate. Roll pork roast in mustard mixture, spreading mixture evenly on surface. Then roll mustard-coated roast in panko, patting panko on roast to evenly cover.
- Place roast on rack in shallow roasting pan. Roast, uncovered, in heated oven for 1 hour or until an instant-read thermometer inserted near center reads 155°F.
- Loosely cover pork with foil. Let rest for 5 minutes. Transfer pork roast to carving board; Cut half of the pork roast into 1/2-inch-thick slices to serve. Cool remaining piece of roast at room temperature for up to 1 hour. Loosely cover and refrigerate for sandwiches.
Serves
4 with leftover sandwiches
| Calories: | 150g | Total Fat: | 4g | |
| Cholesterol: | 80mg | Protein: | 20g | |
| Carbohydrates: | 5g | Sodium: | 170mg |
Preparation Time:
10 minutes
Cooking Time:
60 minutes
