Cooking Light DECEMBER 2009
1. Place bread slices in a food processor, and pulse 10 times or until fine crumbs measure 3/4 cup. Heat a small skillet over medium heat. Add breadcrumbs to pan, and cook 12 minutes or until toasted, stirring frequently. Cool 5 minutes.
2. Let roast stand at room temperature 1 hour. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add roast to pan; cook 5 minutes, browning on all sides. Remove roast from pan. Combine basil and next 4 ingredients (through garlic) in a bowl; spread mustard mixture over roast. Pat breadcrumbs onto roast. Place roast on the rack of a roasting pan coated with cooking spray; place rack in pan.
3. Preheat oven to 200°.
4. Bake roast at 200° for 3 1/2 hours or until a thermometer registers 135° or until desired degree of doneness. Let stand 20 minutes before slicing.
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