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

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