Mustard Sauce Herb Crusted Pork Roast

By Tara-3

Ingredients

• 2 slices white bread
• 1/4 cup parsley
• 3 tbsp Parmesan cheese
• 2 tsp thyme
• 1 tsp smoked paprika
• 2 tbsp Dijon mustard
• 1 tsp horseradish
• 1/2 tsp crushed fennel seed
• 2 garlic cloves minced
• 3-4 pound pork roast, or tenderloin

Preparation

Step 1

1. In food processor, pulse bread slices till coarse crumbs (app 1/2 cup). Remove to bowl and mix in parsley, cheese, thyme and paprika, Set aside.
2. In another bowl combine, mustard, horseradish, fennel seed and garlic cloves.
3. One hour before cooking roast, salt & pepper all over the roast. (I also sprinkled about 1 tbsp garlic powder all over too).
4. Rub the mustard sauce all over the roast to coat.
5. When ready to cook, preheat oven to 425 degrees.
6. Roll the roast in crumb mixture and pat down to adhere.
7. Place on a sprayed jelly roll pan.
8. Cook till roast is done (or 180 degrees on thermometer). About 60 to 90 minutes depending on size of roast
Optional: With the left over mustard sauce, I made baby potatoes (or canned potatoes). I rolled them in the sauce and placed around roast. When they are done, remove so not to overcook or burn.