Herb Crusted Pork Roast

Yield: 14 servings
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  • 1 teaspoon(s) ground mustard
  • 1 teaspoon(s) lemon-herb seasoning
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 4 pound(s) bone-in pok loin roast
  • 2 tablespoon(s) olive oil
  • 1/4 cup(s) olive oil
  • 1 tablespoon(s) dijon mustard
  • 1 1/2 cup(s) soft bread crumbs
  • 1/2 cup(s) parmesan cheese grated
  • 1/4 cup(s) fresh basil minced
  • 4 teaspoon(s) or dried basil
  • 2 teaspoon(s) fresh thyme minced
  • 2 teaspoon(s) fresh rosemary minced
  • 2 garlic cloves minced
  • 1 cup(s) white wine or chicken broth


  1. In a sm bowl, combine the ground mustard, herb seasoning, salt & pepper; rub over the roast. In a lg skillet, brown roast in 2 tbsp 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 & remaining oil; press onto roast.
  2. Bake, uncovered, at 350 degrees for 2-21/4 hrs or until a meat thermometer reads 160 degrees. Place on warm serving platter. Let stand for 10-15 mins before slicing.
  3. Stir wine into roasting pan, scraping to losen browned bits. Pour into a saucepan. Bring to a boil over med high heat; cook until reduced by half. Serve with roast.
July 2012

This recipe is a personal recipe added by bubblesrn25 and has not been tested or endorsed by MyRecipes.

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