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Beth Dreiling Hontzas Photo by: Beth Dreiling Hontzas

Roast Pork Loin With Crumb Crust

Southern Living DECEMBER 2007

  • Yield: Makes 6 servings
  • Prep time: 30 Minutes
  • Bake: 1 Hour, 30 Minutes
  • Stand: 10 Minutes

Ingredients

  • 1 (4 1/2-lb.) boneless pork loin, trimmed
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup fine, dry breadcrumbs
  • 1/4 cup olive oil
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons chopped garlic
  • 2 tablespoons coarse-grained Dijon mustard

Preparation

1. Sprinkle pork loin with salt and pepper. Place pork loin on an aluminum foil-lined broiler pan.

2. Stir together breadcrumbs and next 4 ingredients; press breadcrumb mixture onto top of pork loin.

3. Bake at 425° for 15 minutes; cover loosely with aluminum foil. Bake 1 hour to 1 hour and 15 minutes or until a meat thermometer inserted in thickest portion registers 155°. Let stand 10 minutes before slicing.

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