Mustard-Herb Crusted Pork Loin Roast

• 1 1/2 pounds New York (top loin) pork roast boneless, trimmed of external
• 1 cup panko breadcrumbs
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 egg yolks beaten
• 2 tablespoons dijon style mustard
• 1 1/2 teaspoons fresh thyme chopped

1. Heat oven to 350 degrees F.
2. Place panko on large dinner plate; set aside. Pat surface of pork dry with paper towels; sprinkle with salt and pepper. Combine egg yolk, mustard and thyme in pie plate. Roll pork roast in mustard mixture, spreading mixture evenly on surface. Then roll mustard-coated roast in panko, patting panko on roast to evenly cover.
3. Place roast on rack in shallow roasting pan. Roast, uncovered, in heated oven for 30-45 minutes or until an instant-read thermometer inserted near center reads 145 degrees F. Loosely cover pork with foil. Let rest for 5-10 minutes.
4. Transfer pork roast to carving board; Cut half of the pork roast into 1/2-inch-thick slices to serve. Cool remaining piece of roast at room temperature for up to 1 hour. Loosely cover and refrigerate for sandwiches.
5. Serves 4 with leftovers for sandwiches.

new, breadcrumbs, salt, black pepper, egg yolks, mustard, thyme

Taken from www.yummly.com/recipe/Mustard-Herb-Crusted-Pork-Loin-Roast-2248925 (may not work)