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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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There is nothing like a well-seasoned pork roast, pan-seared and baked to perfection. The moist meat gets a flavor boost from a cheesy herbal crust and simple reduction sauce. Ingredients:
1 teaspoon ground mustard |
1 teaspoon lemon-herb seasoning |
1 teaspoon salt |
1/2 teaspoon pepper |
1 bone-in pork loin roast (4 pounds) |
2 tablespoons plus 1/4 cup olive oil, divided |
1 tablespoon dijon mustard |
1-1/2 cups soft bread crumbs |
1/2 cup grated parmesan cheese |
1/4 cup minced fresh basil or 4 teaspoons dried basil |
2 teaspoons minced fresh thyme |
2 teaspoons minced fresh rosemary |
2 garlic cloves, minced |
1 cup white wine or chicken broth |
Directions:
1. In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons 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.
2. Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing.
3. Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast. Yield: 14 servings.
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