Mustard Herb Crusted Pork Roast

One hour before cooking the roast, you’ll need to coat it with mustard sauce. So start early!

1. Salt and pepper the roast making sure to coat it well. Sprinkle with garlic powder.
2. In a bowl combine, mustard, horseradish, fennel seed and garlic.
3. Rub roast with the mustard sauce. Put it in a dish and place in the refrigerator to marinate for 1 hour.
4. When ready to cook, preheat oven to 425F.
5. In the bowl of a food processor, pulse bread slices into coarse crumbs. You’ll need approximately 1/2 cup of crumbs. Add crumbs into a bowl along with the parsley, cheese, thyme and paprika. Mix to combine.
6. Roll roast in the crumbs mixture and pat it firmly to adhere the crumbs.
7. Put the pork on a greased jelly roll pan. Insert a cooking thermometer into the thickest part of the roast.
8. Cook pork in the preheated oven until cooked through (I used a thermometer and cooked it until it read 180 degrees F). I would cook for at least one hour. From there, check the thermometer every ten minutes to monitor the pork temperature. Remove it from the oven when it is fully cooked at about 180F. Let the pork rest on the counter for a few minutes before slicing.

Optional: I did not use all of the mustard sauce. So I rolled some new red potatoes in the extra sauce and put them on a separate tray. I cooked them with the roast until they were tender. If they are done before roast is done, remove them from the oven, cover and keep warm.