Prep 5 mins
Cook 45 mins
This recipe comes from theotherwhitemeat.com, which has wonderful recipes for the snatching. Go see! The croutons here are adapted from Bridget Elaine’s Herbed Croutons. Since they need to cool, you can make them in advance. You can use any herbed or garlic croutons, but trust me -- these are GOOD! Store bought are just never the same, are they?
- 1 1⁄2 cups cubed French bread (about 1/2-3/4 inch-sized cubes)
- 1 tablespoon olive oil
- 1⁄2 tablespoon onion powder
- 1⁄4 tablespoon garlic powder
- 1⁄4 teaspoon ground thyme
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon basil
- 1⁄2 tablespoon parmesan cheese
- 2 lbs boneless pork loin roast
- 2 tablespoons spicy mustard
- 1 cup garlic-flavored croutons, crushed
- salt and pepper
- CROUTONS *** Preheat oven to 350°F.
- Combine all crouton ingredients in large bowl and gently toss to coat.
- Bake until crispy, about 20 minutes, turning once or twice during cook time.
- When done, set aside to cool.
- Place 1 cup of the croutons in a plastic bag and crush by using a rolling pin.
- PORK ROAST *** Increase oven temperature to 400°F.
- Season roast with salt and pepper, place in a shallow pan and roast for 30 minutes.
- Remove from oven, spread surface with mustard and sprinkle with crouton crumbs.
- Return to oven and continue to roast for 10-15 minutes longer until meat thermometer registers 155°F.
- Remove from oven, let stand for 5 minutes, slice, serve and enjoy!