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1 slice day-old white sandwich bread, torn into pieces 1/2 tsp. salt 1/3 c. sliced natural almonds, coarsely chopped 1 Tbsp. minced fresh or 1 tsp. dried thyme 4 lb. bone-in pork loin roast 1/4 tsp. cracked black pepper 1 1/2 Tbsp. Dijon mustard Preheat oven to 450 degrees. In food processor, pulse bread until fine crumbs form or with knife on work surface, finely chop bread. Combine crumbs, almonds, thyme, salt and pepper. On sheet of wax paper, spread out crumb mixture. Brush pork with mustard. Roll in crumb mixture, pressing crumbs onto meat to adhere. Place pork in roasting pan. Roast 15 minutes. Reduce oven temperature to 350 degrees. Cover roast with foil if crumbs brown too quickly. Roast until meat thermometer inserted into center of pork away from bone registers 160 degrees, about 1 hour and 30 minutes. Transfer roast to serving platter. Cover. Let stand 10 minutes before carving. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |