MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herb-Crusted Pork Loin
 Categories: Pork, Herbs, Cheese, Wine, Breads
      Yield: 10 servings
 
      1 ts Ground mustard
      1 ts Lemon-herb seasoning
      1 ts Salt
    1/2 ts Pepper
      4 lb Bone-in pork loin roast
    1/4 c  Olive oil; +2 tb, divided
      1 tb Dijon mustard
  1 1/2 c  Soft bread crumbs
    1/2 c  Parmesan cheese; grated
    1/4 c  Fresh basil; minced -OR-
      4 ts Dried basil
      2 ts Fresh thyme; minced
      2 ts Fresh rosemary; minced
      2 cl Garlic; minced
      1 c  White wine or chicken broth
 
  In a small bowl, combine the ground mustard, herb seasoning, salt,
  and pepper; rub over roast. In a large skillet, brown roast in 2 tb
  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, @ 350 F/175 C for 1-1/2 to 1-3/4 hours. 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.
  
  Recipe by Lindsay D. Mattison, Toad Squat, Arkansas
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM