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.
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  • 1 1/2 pork top loin roast, trimmed of external fat
  • 1 panko
  • 1/4 salt
  • 1/8 black pepper
  • 1 egg yolk beaten
  • 2 Dijon-style mustard
  • 1 1/2 fresh thyme, chopped
  • 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
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