Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds pork top loin roast, trimmed of external fat -

  2. 1 cup panko -

  3. 1/4 teaspoon salt -

  4. 1/8 teaspoon black pepper -

  5. 1 egg yolk beaten -

  6. 2 tablespoons Dijon-style mustard -

  7. 1 1/2 teaspoons fresh thyme, chopped

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F. Place panko on large dinner plate; set aside. Pat surface of pork dry with paper towels; sprinkle with salt and pepper. Combine egg yolk, mustard and thyme in pie plate. Roll pork roast in mustard mixture, spreading mixture evenly on surface. Then roll mustard-coated roast in panko, patting panko on roast to evenly cover. Place roast on rack in shallow roasting pan. Roast, uncovered, in heated oven for 1 hour or until an instant-read thermometer inserted near center reads 155 degrees F. Loosely cover pork with foil. Let rest for 5 minutes. Transfer pork roast to carving board; Cut half of the pork roast into 1/2-inch-thick slices to serve. Cool remaining piece of roast at room temperature for up to 1 hour. Loosely cover and refrigerate for sandwiches. Calories: 150 calories Protein: 20 grams Fat: 4 grams Sodium: 170 milligrams Cholesterol: 80 milligrams Saturated Fat: 1 grams Carbohydrates: 5 grams Fiber: 0 grams


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