MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Herb-Crusted Pork Loin
Categories: Pork, Herbs, Cheese, Wine, Breads
Yield: 10 servings
1 ts Ground mustard
1 ts Lemon-herb seasoning
1 ts Salt
1/2 ts Pepper
4 lb Bone-in pork loin roast
2 tb + 1/4 c olive oil; divided
1 tb Dijon mustard
1 1/2 c Soft bread crumbs
1/2 c Grated Parmesan cheese
1/4 c Minced fresh basil
+=OR=+
4 ts Dried basil
2 ts Minced fresh thyme
2 ts Minced fresh rosemary
2 cl Garlic; minced
1 c White wine or chicken broth
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.
Bake, uncovered, @ 350ºF/175ºC for 1 1/2 to 1 3/4 hours.
Place on a warm serving platter. Let meat stand for 15
minutes before slicing.
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.
Lindsay D. Mattison, Toad Squat, Arkansas
Makes: 10 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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