herb-crusted boneless pork roast

Boneless Pork Roast:  Wagshal’s Special for the Month for May {2012}

Herb-Crusted Boneless Pork Roast

Serves 8

This recipe makes amazing leftovers — ideal for sandwiches.

• Vegetable-oil cooking spray
• 1/4 cup dijon mustard
• 1 tablespoon orange juice
• 1 teaspoon grated orange zest
• 1 (3 1/2-pound) boneless pork loin
• 1 1/2 teaspoons chopped fresh rosemary
• 1 teaspoon chopped fresh Sage
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper

PREPARATION

1. Roast the pork: Preheat oven to 425 degrees F. With cooking spray, lightly coat a rack placed in a roasting pan. In a small bowl, whisk mustard, orange juice, and zest. Spread over the surface of the pork loin and place it on the wire rack. Roast the pork on the middle rack of the oven for half an hour.
2. Make the crust: In a small bowl, toss rosemary, sage, garlic, salt, and pepper. Remove pork from the oven and pat the herb mixture onto the top and sides. Reduce temperature to 350 degrees F. and continue to roast until meat thermometer, inserted into the middle of the roast, registers 160 degrees F. — about 45 minutes longer.
3. To serve: Remove pork from oven and allow to rest 15 minutes before serving. Slice and serve warm or at room temperature.