- 1 boneless center-cut pork loin roast (approximately 3 pounds)
- Mustard Coating:
- 6 Tablespoons Stonewall Kitchen Blue Cheese Herb Mustard
- 6 Tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon salt
- 1 teaspoon dried thyme leaves
- 1/2 cup panko bread crumbs
- 3 Tablespoons butter, melted
- For the Sauce:
- 1 cup light cream
- 1/2 cup chicken broth
- 2 Tablespoons white wine
- Salt and pepper to taste
- Reserved mustard coating
- Preheat oven to 325 degrees F.
- Place meat fat side up on a rack in open roasting pan.
- In a medium bowl combine the Blue Cheese Herb Mustard, olive oil, garlic, salt, and thyme. Whisk until combined. Reserve half of this mixture in a small saucepan. Spread the rest on the roast coating the top and sides.
- In a separate bowl combine the melted butter and breadcrumbs, set aside.
- Roast pork in preheated oven 25-30 minutes per pound. When there are about 15 minutes left on the roasting time, remove the roast. Press the breadcrumbs into the mustard coating and return to the oven. Check with meat thermometer for doneness. (135 degrees F. for medium rare and 150 degrees F. for medium.) Remove roast and allow to “set” 10-15 minutes before carving into thin slices.
- To make the sauce add cream, chicken stock and white wine to the reserved mustard mixture. Bring to a simmer over low heat, whisking periodically, until slightly thickened. Serve sauce over sliced pork.
Stonewall Kitchen Ingredients