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Peppercorn Pork Loin Roast

  • 10servings
  • 213calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B3, B6
MineralsSelenium, Copper, Natrium, Chromium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (2 1/2-pound) lean, boneless pork loin roast

  2. 3 tablespoons Dijon mustard

  3. 1 tablespoon low-fat buttermilk

  4. 2 cups soft whole wheat breadcrumbs

  5. 2 tablespoons cracked black pepper

  6. 2 teaspoons whole assorted peppercorns, crushed

  7. 2 teaspoons chopped fresh thyme

  8. 1/4 teaspoon salt

  9. Cooking spray

  10. Fresh thyme sprigs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°.

  2. Trim fat from roast. Combine mustard and buttermilk. Spread mustard mixture over roast.

  3. Combine breadcrumbs and next 4 ingredients; press breadcrumb mixture evenly onto roast. Place roast on a rack in a roasting pan coated with cooking spray. Insert a meat thermometer into thickest part of roast, if desired. Bake at 325° for 2 hours or until meat thermometer registers 160°. Let stand 10 minutes before slicing. Garnish with thyme sprigs, if desired.

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