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Heat oven to 400 degrees F. Season roast with salt and pepper; place in shallow pan and roast for 20 minutes. Meanwhile, place croutons in plastic bag, roll with rolling pin until crushed. Remove roast from oven; spread surface with mustard and sprinkle with crouton crumbs. Return to oven and continue to roast for 15-20 minutes longer, until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes.
Simply elegant: Pork roast wearing a mustard-and-crunchy crumb coating. Serve with hot French bread, buttered broccoli spears and a green salad.
Loin roast is sometimes confused with tenderloin. Despite the name similarity, they are not one in the same. A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). The term roast simply refers to a large cut of pork.
For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.
The loin roast comes from the area of the pig between the shoulder and the beginning of the leg It is sold either bone-in or deboned. Loin roast can be rolled and tied with string.
©2009-2012 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Producers and the Pork Checkoff.