Recipe Details

Mustard-Herb Crusted Pork Loin Roast

Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 1/2 pound New York (top loin) pork roast, boneless, trimmed of external fat
1 cup panko bread crumbs
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

Cooking Directions

Heat oven to 350 degrees 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 30-45 minutes or until an instant-read thermometer inserted near center reads 145 degrees F. Loosely cover pork with foil. Let rest for 5-10 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 leftovers for sandwiches.

Serving Suggestions

Cook once and eat twice—serve half of this savory pork roast with steamed mixed baby vegetables and a wild rice pilaf for the first meal, and use the leftover roast for the Pork Cordon Bleu Sandwiches as a second meal.

Nutrition Information

Calories: 150 calories
Protein: 20 grams
Fat: 4 grams
Sodium: 170 milligrams
Cholesterol: 80 milligrams
Saturated Fat: 1 grams
Carbohydrates: 5 grams
Fiber: 0 grams

User Added Photos

Have you prepared this recipe? Upload a Photo. Photos must meet these file requirements:
File Size: 10mb or less
xx Dimensions (we will auto-scale)
File Types: Jpeg, Jpg, Gif, Png, Bmp, Tif

No community photos have been uploaded for this recipe.

 
 
 
Pork Social

Featured Video

Pork, Be Entertaining

About the Cut: Loin Roast

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.


Read more about Loin Roast  Arrow
More recipes with Loin Roast  Arrow

About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

Read more about Roasting  Arrow
More recipes with Roasting  Arrow

Featured Recipes

Tips and Tricks

Buying, Handling & Storage Tips

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.


See more tips  View Recipe

Butcher's Tips

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.


See more tips  View Recipe

Close
 
Rate this Recipe
My Rating * * * *
Review Title
Comment
Image
  Submit
 

mustard-herb pork loin
by meemma4 01/03/2010
very goog the family loved it