"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Herb-Crusted Pork Roast Recipe

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This recipe for Herb-Crusted Pork Roast, by , is from Hiller Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. Ground Mustard
1 tsp. Lemon-Herb Seasoning
1 tsp. Salt
1/2 tsp. Pepper
1 Bone-In Pork Loin Roast (4 pounds)
2 Tbsp. + 1/4 Cup Olive Oil, divided
1 Tbsp. Dijon Mustard
1 1/2 Cups Soft Bread Crumbs
1/2 Cup Grated Parmesan Cheese
1/4 Cup Minced Fresh Basil or 4 tsp. dried Basil
2 tsp. each, minced fresh thyme and fresh rosemary
2 Garlic cloves minced
1 Cup White Wine or Chicken Broth

Directions:
Directions:
In a small bowl, combine ground mustard, herb seasoning, salt, and pepper; rub over roast In a large skillet, brown roast in 2 Tbsp. olive oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, Parmesan cheese, basil, thyme, rosemary, garlic, and remaining oil; press onto roast.
Bake uncovered at 350 for 2 to 2 1/4 hours or until a meat thermometer reads 160. Place on a warm serving platter. Let stand for 10-15 minutes before slicing.
Stir wine or broth into roasting pan, scraping to loosen browned bits. Pour into a saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.

Number Of Servings:
Number Of Servings:
12-14 servings

 

 

 

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