pork roast with mustard herb crust

Roasts are wonderful for a group because they take little effort to produce divine results. You just have to be sure not to overcook them—that’s the only thing that can go really wrong when preparing a roast, be it pork, poultry, or beef. You’ll love the crust on this succulent cut of pork. It adds both flavor and texture to the delicious, slow-cooked meat.

Serves 10

Ingredients:

2 boneless pork loin roasts (3–3½ pounds each), skin removed but with a good layer of surrounding fat
1/3 cup olive oil
5 tablespoons Dijon mustard
7 garlic cloves, coarsely chopped
1/3 cup chopped fresh thyme
1/3 cup chopped fresh rosemary
3 tablespoons chopped fresh oregano
3 tablespoons sea salt
1 2/3 teaspoon freshly ground black pepper
3/4 cup dried bread crumbs

Directions:

  1. Preheat the oven to 350 degrees F. Line a roasting pan with aluminum foil and place a rack in the pan. Meanwhile, remove the pork roast from the refrigerator and let come to room temperature.
  2. In a bowl, combine the olive oil, mustard, garlic, thyme, rosemary, oregano, salt, and pepper and stir to mix well. Add the bread crumbs and stir until thoroughly blended.
  3. Put the pork roasts on the rack, fat side up. Spread the mustard-herb mixture all over the roasts and place it in the oven. Roast until an instant-read thermometer inserted into the thickest part registers 145 degrees, 1 to 1½ hours.
  4. Transfer the roast to a cutting board and let rest for about 10 minutes. Carve across the grain on the diagonal into thin slices and serve immediately.

Recipe from Small Gatherings by Jessica Strand (Egg & Dart Press, May 2013).
Image by Sheri Giblin.