Dijon-Herb Pork Roast

Dijon-Herb Pork Roast


(1 vote) 5 1

An herb-studded pork roast wears a coat of crunchy bread crumbs and a sweet and tangy mustard and currant jelly sauce.

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Bradenton, FL


  • 1 tsp. minced fresh rosemary leaves
  • 1 tsp. minced fresh parsley
  • 1 tsp. minced fresh thyme leaves
  • 1 (2 1/2 lb.) boneless pork loin roast
  • 1/2 C. red currant jelly
  • 1/4 C. Dijon-style mustard
  • 1 Tbs. cornstarch
  • 1 C. chicken broth (i.e. Swanson)
  • 1/2 C. whole-wheat bread crumbs
  • vegetable cooking spray

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Mix rosemary, parsley and thyme. Cut small slits into surface of porkĀ roast and stuff herb mixture into slits. Place in roasting pan. Roast at 325 degrees for 1 hour. Mix jelly, mustard, cornstarch and broth in saucepan. Cook and stir until mixture boils and thickens. Spoon about 1/4 cup broth mixture over roast. Sprinkle with bread crumbs and spray with cooking spray. Roast 45 more minutes or until done. Let stand 10 minutes. Serve with remaining broth mixture.

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