Herb-Crusted Pork Roast

• 1 teaspoon ground mustard
• 1 teaspoon lemon-herb seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 bone-in pork loin roast (4 pounds)
• 2 tablespoons plus 1/4 cup olive oil, divided
• 1 tablespoon Dijon mustard
• 1-1/2 cups soft bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup minced fresh basil or 4 teaspoons dried basil
• 2 teaspoons minced fresh thyme
• 2 teaspoons minced fresh rosemary
• 2 garlic cloves, minced
• 1 cup white wine or chicken broth

1. In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast.
2. Bake, uncovered, at 350u0b0 for 1-1/2 to 1-3/4 hours or until a thermometer reads 145u0b0. Place on a warm serving platter. Let meat stand for 15 minutes before slicing.
3. Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.

ground mustard, lemonherb seasoning, salt, pepper, loin roast, olive oil, mustard, bread crumbs, parmesan cheese, fresh basil, thyme, fresh rosemary, garlic, white wine

Taken from www.tasteofhome.com/recipes/herb-crusted-pork-roast/ (may not work)