Sprinkle pork loin with salt and pepper. Place pork loin on an aluminum foil-lined broiler pan.
Stir together breadcrumbs and next 4 ingredients; press breadcrumb mixture onto top of pork loin.
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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This was absolutely delicious and super easy! Highly recommended. I did use a piece of pork about half the size than called for but did NOT cut the crust recipe in half which another reviewer did. Thank goodness! It was fantastic. Just needed to watch the cooking time a bit more closely, though (overdid it a bit). Used panko bread crumbs because that's all I had, and they worked just fine. This really couldn't get much simpler, and it was great!
This was very easy to make--I followed the recipe exactly and it turned out really good! The kids weren't too thrilled with the breading, but it scrapes off easily (and more for me!). I thought the garlic/mustard taste was good and the pork was nice and moist inside.
I thought this was delicious, and would make it again in a minute! I tried to cut corners time-wise and used prepackaged bread crumbs-- next time I will def make my own. I threw baked potatoes in the oven while the roast cooked, as well as dinner rolls at the last minute. Finished things off with steamed broccoli for a super meal!
My husband does not like dijon or pork very much but this just sounded so good that I had to try it. He loved it so much he gave it a 9 out of 10. It was super moist and the crust was just delicous. Will do again! Served it with a raspberry chipotle sauce on the side and it complimented it very well.
I used a package of pork loin chops, which are thinner than a whole pork loin and probably why my food turned out overdone. I cooked it for 15 minutes & then 45 with foil. If I had reduced the heat to 350 - which the recipe doesn't call for - or cooked it for less time, it might have turned out better. This is the reason I'm not giving it one star - it does have potential. I will just have to figure out the timing/temperature on my own in the future rather than trust the directions.
Also, the "crust," while tasty, turned out quite soggy. Maybe from having the foil over it - condensation?
I had a 1.5 lb loin, so I halved this recipe. (Who doesn't want extra crust?) I roasted on a rack at 425 for the first 10 mins, then turned down to 350 after loosely covering with foil and roasted another hour. It was perfectly cooked. I used Progresso breadcrumbs (all I had) and will use more mustard in the future.
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