Dijon-Herb Pork Roast

An herb-studded pork roast wears a coat of crunchy bread crumbs and a sweet and-tangy mustard & currant jelly sauce.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1  teaspoon fresh rosemary leaves or 1⁄4 teaspoon dried rosemary leaves, minced, crushed
• 1  teaspoon fresh parsley or 1⁄4 teaspoon dried parsley flakes, minced
• 1  teaspoon fresh thyme leaves or 1⁄4 teaspoon dried thyme leaves, minced, crushed
• 2 1⁄2-3  lbs boneless pork loin roast
• 1⁄2 cup red currant jelly
• 1⁄4 cup dijon-style mustard
• 1  tablespoon cornstarch
• 1  cup Swanson chicken broth (regular, Natural Goodness or Certified Organic)
• 1⁄2 cup  whole wheat bread crumbs, fresh
•  vegetable oil cooking spray

Directions

1. Mix rosemary, parsley and thyme. Cut small slits into surface of roast and stuff herb mixture into slits. Place in roasting pan. Roast at 325°F for 1 hours.
2. Mix jelly, mustard, cornstarch and broth in saucepan. Cook and stir until mixture boils and thickens. Spoon about 1/4 cup broth mixture over roast. Sprinkle with bread crumbs and spray with cooking spray.
3. Roast 45 minute or until done. Let stand 10 minute Serve with remaining broth mixture.