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Mustard-Herb Crusted Pork Loin Roast (12/7/2012)

Mustard-Herb Crusted Pork Loin Roast

1 tsp. ground mustard
1 tsp. lemon-herb seasoning
1 tsp. salt
½ tsp. pepper
1 bone-in, center cut pork Loin (4-5 lbs.)
2 tablespoons plus ¼ cup olive oil, divided
1 ½ tablespoons Dijon mustard
1 ½ cup soft bread crumbs
½ cup grated Parmesan cheese
3 tsp. dried basil
2 tsp. dried thyme
2 tsp. dried rosemary
2 garlic cloves, minced

In a small bowl, combine the ground mustard, lemon-herb seasoning, salt, and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons olive oil. Place roast, fat side up, on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic, and remaining oil; press onto roast.

Bake, uncovered, at 350-degrees F for 1 ½ to 1 ¾ hours or until a meat thermometer reads 145-degrees F. Place on a warm serving platter. Let meat stand for 15 minutes before slicing.

If you'd like, you can add 1 cup Chicken broth to pan drippings and scrape the bottom of the roasting pan to get all the little bits mixed in. Place roasting pan on burning, turn to medium
heat and bring to a boil to thicken, then serve with sliced pork loin.


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