- 1 tsp, ground mustard
- 1 tsp, kosher salt
- 1 tsp, freshly ground black pepper
- 1 bone-in pork loin roast
- 2 tbsp, il Fustino extra virgin olive oil
- 1/4 cup, il Fustino Italian Herbs olive oil
- 1 egg yolk, whole
- 1 tablespoon, Dijon mustard
- 1 1/2 cups, bread – day-old, crusts removed
- 1/2 cup, parmesan cheese
- 2 garlic cloves – peeled
- 1/2 cup, dry white wine
Heat oven to 350 degrees. Pat roast dry. Rub all over with 2 tablespoons olive oil.
Sprinkle liberally with kosher salt and freshly ground black pepper.
In a Dutch oven, over medium-high heat, sear all sides of roast. Apply 1 teaspoon of ground mustard to the top of the roast (fatty side).
In a food processor combine: Dijon mustard, bread, parmesan cheese, garlic cloves. Pulse until coarsely chopped. Pour in Italian Herbs olive oil and pulse until a sticky mixture is formed. Add egg yolk and pulse to blend.
Apply bread mixture to fatty side of roast, spreading and pressing down to make an even coating all over the top of the roast.
Roast until internal temperature reaches 150 degrees, about 90 minutes. Remove roast, tent under foil and lest rest for 15 minutes.
In roasting pan, pour off most of the accumulated fat. Return pan to medium-high heat on stove top.
Add white wine and reduce, while scraping up the bits at the bottom of the roasting pan.
Slice roast and serve with a spoonful of the wine reduction.