Roast Pork Loin in Horseradish Crust

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 1 cup fresh bread crumbs (about 2 slices)
  • 2 tablespoons olive oil
  • 2 tablespoons drained bottled horseradish, or to taste
  • 1 1 -pound piece boneless pork loin
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 tablespoons mayonnaise
Directions
  • Preheat oven to 475 degrees.

  • In a heavy skillet cook bread crumbs in 1 tablespoon oil with salt and pepper to taste over moderate heat, stirring, until golden brown. Transfer bread crumbs to a bowl and toss well with horseradish.

  • Pat pork dry and season with salt and pepper. In a skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes. Transfer pork to a shallow baking pan. In a small bowl, mix mustard and mayonnaise. Coat top and sides evenly with mixture. Press bread crumb mixture evenly onto mustard and roast pork in middle of oven until a meat thermometer inserted in center registers 145 degrees for slightly pink meat (if bread crumbs begin to get too browned arrange a sheet of foil loosely over pork), 25 to 30 minutes. Transfer pork to a cutting board and let stand 5 minutes.

  • Cut pork into 1/4-inch-thick slices. Serve with balsamic-braised red cabbage and onions and boiled new potatoes with chive butter


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