Mustard-Herb Crusted Pork Loin Roast Recipe | Yummly
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Mustard-Herb Crusted Pork Loin Roast

shrimp: "Really tender, juicy and flavouful" Read More
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Cook once and eat twice—serve half of this savory pork roast with steamed mixed baby vegetables and a wild rice pilaf for the first meal, and use the leftover roast for the Pork Cordon Bleu Sandwiches as a second meal.


  • 1 1/2 lb. New York (top loin) pork roast (boneless, trimmed of external)
  • 1 cup panko breadcrumbs
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 1 egg yolks (beaten)
  • 2 Tbsp. dijon (style mustard)
  • 1 1/2 tsp. fresh thyme (chopped)
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    1. Heat oven to 350 degrees F.
    2. 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.
    3. Place roast on rack in shallow roasting pan. Roast, uncovered, in heated oven for 30-45 minutes or until an instant-read thermometer inserted near center reads 145 degrees F. Loosely cover pork with foil. Let rest for 5-10 minutes.
    4. 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.
    5. Serves 4 with leftovers for sandwiches.
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    shrimp 2 years ago
    Really tender, juicy and flavouful
    Angela 3 years ago
    very delicious- crust came out perfectly
    Pat McD 3 years ago
    Easy to prepare, meat was moist and tender. A little on the bland side but crust was more flavorful. Plan to make a sauce to use with leftovers.
    Brittany L. 4 years ago
    it was delicious i added a few things to it like a little chicken broth and a couple seasonings