Ingredients
1 teaspoon ground mustard1 teaspoon lemon-herb seasoning1 teaspoon salt1/2 teaspoon pepper1 bone-in pork loin roast (4 pounds)2 tablespoons plus 1/4 cup olive oil, divided1 tablespoon Dijon mustard1-1/2 cups soft bread crumbs1/2 cup grated Parmesan cheese1/4 cup minced fresh basil or 4 teaspoons dried basil2 teaspoons minced fresh thyme2 teaspoons minced fresh rosemary2 garlic cloves, minced1 cup white wine or chicken broth
Preparation
In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast.
Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing.
Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.
