I doubled the recipe for dinner group and used about a 4 pound roast It still took only about 45-50 min to cook. The Honey Mustard Sauce was so good. We only had 3 slices left for the next day!
1 1/2 pounds boneless pork loin
Kosher salt and freshly ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary
1 clove garlic, minced
1 cup panko (Japanese breadcrumbs)
1 teaspoon salt
1/3 cup plus 2 tablespoons Dijon mustard
2 whole heads garlic
1/4 cup water
3 tablespoons honey
Preheat the oven to 375 degrees F.
Sprinkle the pork with salt and pepper.
Heat a large, ovenproof skillet over medium-high heat.
Add the oil; add the pork and cook, turning occasionally, until browned on all sides.
Transfer the pork to a cutting board.
Return the skillet to medium heat.
Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute.
Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes.
Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat.
Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet.
Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes.
Transfer the pork and garlic to a cutting board and let rest 10 minutes.
Meanwhile, place the skillet over medium-low heat.
Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined.
Simmer until the mixture is slightly thickened, about 2 minutes.
Slice the pork and serve with the roasted garlic and the mustard sauce.
I did most of the prep so was ready to put the pork in the oven just as the guests arrived. Then I could enjoy our "social hour"! The garlic and mustard made the kitchen smell so good! I am not sure I would have needed to double the Panko. I had quite a bit left over plus extra sauce........but, last night we had some small pork chops and baked potatoes. I cooked them like the roast and with some of the extra breadcrumbs I topped my baked potato! So good!
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/herb-and-garlic-roast-pork-loin-with-honey-mustard-sauce-recipe.html?oc=linkback