Recipe of the week!

The pork loin from Sunday was too delicious not to post. Here is the link for the original recipe.

Roast Pork Loin with Crumb Crust

Ingredients
1 (4 1/2-lb.) boneless pork loin, trimmed
2 teaspoons salt
1 teaspoon pepper
1 cup fine, dry breadcrumbs
1/4 cup olive oil
2 tablespoons finely chopped fresh parsley
2 tablespoons chopped garlic
2 tablespoons coarse-grained Dijon mustard

Preparation
1. Sprinkle pork loin with salt and pepper. Place pork loin on an aluminum foil-lined broiler pan.
2. Stir together breadcrumbs and next 4 ingredients; press breadcrumb mixture onto top of pork loin.
3. Bake at 425° for 15 minutes; cover loosely with aluminum foil. Bake 1 hour to 1 hour and 15 minutes or until a meat thermometer inserted in thickest portion registers 155°. Let stand 10 minutes before slicing.



I used fresh sage instead of parsley because I had a bunch of it from a co-worker. (We did an "herb swap" since my basil is growing out of control and she has an over-abundance of sage). I've made it before with parsley and it turns out just as yummy.