Shelly's Recipe

CRUMB-COATED PORK ROAST

Category: Roasts/Tenderloins - Pork

3 clove garlic, cut into slivers
1 (3 lb) boneless pork loin
1/8 tsp ground cinnamon, cardamom, allspice, coriander and nutmeg
1/4 tsp dried tarragon and marjoram
P inch ground cloves
1/2 tsp salt
Oil
1 1/2 cups bread crumbs
Dijon mustard
Clarified butter
2/3 cup dry white wine or chicken broth
2 tbsp butter

Insert slivers of garlic into roast at regular intervals. Mix spices and salt and rub over surface of roast. Cover roast and place in refrigerator for 24 hours.

Preheat oven to 325. Rub roast with a small amount of oil and place in roasting pan with rack. Bake for 1 hour. Remove roast from oven and brush with mustard to desired thickness. Roll coated roast in bread crumbs until completely covered. Drizzle with butter and return roast to oven.

Continue cooking for another or until golden brown. Remove from pan and dissolve pan juices with wine. Adjust seasoning, if necessary and finish by add 2 tbsp butter. Serves 6