Mustard-Herb Crusted Pork Loin Roast Recipe

Cook once and eat twice- serve half of this savory pork roast with steamed mixed baby vegetables and a wild rice pilaf.
Share this!
Update Servings
  • 1 1/2 pounds pork top loin roast, trimmed of external fat
  • 1 cup panko
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 egg yolk beaten
  • 2 tablespoons Dijon-style mustard
  • 1 1/2 teaspoons fresh thyme, chopped
10 mins
1 hr
1.25 hrs
  • Heat oven to 350 degrees F.
  • Place panko on large dinner plate; set aside. Pat surface of pork dry with paper towels; sprinkle with salt and pepper. Combine egg yolk, mustard and thyme in pie plate. Roll pork roast in mustard mixture, spreading mixture evenly on surface. Then roll mustard-coated roast in panko, patting panko on roast to evenly cover.
  • Place roast on rack in shallow roasting pan. Roast, uncovered, in heated oven for 1 hour or until an instant-read thermometer inserted near center reads 155 degrees F. Loosely cover pork with foil. Let rest for 5 minutes.
  • Transfer pork roast to carving board; Cut half of the pork roast into 1/2-inch-thick slices to serve. Cool remaining piece of roast at room temperature for up to 1 hour. Loosely cover and refrigerate for sandwiches.

  • Calories: 150 calories
  • Protein: 20 grams
  • Fat: 4 grams
  • Sodium: 170 milligrams
  • Cholesterol: 80 milligrams
  • Saturated Fat: 1 grams
  • Carbohydrates: 5 grams
  • Fiber: 0 grams
Similar Recipes
Grilled Center Cut Loin Fillet
Creole seasoning
Crown Roast of Pork
dried thyme
freshly ground black pepper to taste
minced garlic
olive oil
pork crown roast
Rib Eye Roast
canola oil
Salt and pepper to taste

Mustard-Herb Crusted Pork Loin Roast Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2016 Tecstra Systems, All Rights Reserved, RecipeTips.com