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Prep Time: 0 Minutes Cook Time: 135 Minutes |
Ready In: 135 Minutes Servings: 14 |
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Ingredients:
1 teaspoon(s) ground mustard |
1 teaspoon(s) lemon-herb seasoning |
1 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
4 pound(s) bone-in pok loin roast |
2 tablespoon(s) olive oil |
1/4 cup(s) olive oil |
1 tablespoon(s) dijon mustard |
1 1/2 cup(s) soft bread crumbs |
1/2 cup(s) parmesan cheese grated |
1/4 cup(s) fresh basil minced |
4 teaspoon(s) or dried basil |
2 teaspoon(s) fresh thyme minced |
2 teaspoon(s) fresh rosemary minced |
2 garlic cloves minced |
1 cup(s) white wine or chicken broth |
Directions:
1. In a sm bowl, combine the ground mustard, herb seasoning, salt & pepper; rub over the roast. In a lg skillet, brown roast in 2 tbsp 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 & remaining oil; press onto roast.
2. Bake, uncovered, at 350 degrees for 2-21/4 hrs or until a meat thermometer reads 160 degrees. Place on warm serving platter. Let stand for 10-15 mins before slicing.
3. Stir wine into roasting pan, scraping to losen browned bits. Pour into a saucepan. Bring to a boil over med high heat; cook until reduced by half. Serve with roast.
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