There is nothing like a well-seasoned pork roast, pan-seared and baked to perfection. The moist meat gets a flavor boost from a cheesy herbal crust made with il Fustino Italian Herbs olive oil.
1 teaspoon, ground mustard
1 teaspoon, kosher salt
1 teaspoon, freshly ground black pepper
1 bone-in pork loin roast
2 tablespoons, il Fustino extra virgin olive oil (preferably Tuscan Blend)
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.
Using Italian Herbs olive oil alleviates the need to use fresh or dried herbs.