- 1 1/2 pounds boneless pork loin
- Kosher salt and freshly ground pepper
- two tablespoons essential olive oil
- two tablespoons unsalted butter
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 teaspoons minced fresh rosemary oil
- 1 clove garlic clove, minced
- 1 cup panko (Japanese breadcrumbs)
- 1/3 cup plus two tablespoons Dijon mustard
- 2 whole heads garlic clove
- 3 tablespoons honey
1. Preheat the oven to 375 levels F. Sprinkle the pork with pepper and salt. Heat a sizable, ovenproof skillet over medium-high temperature. Add some oil add some pork and prepare, turning from time to time, until browned on every side. Transfer the pork to some cutting board.
2. Return the skillet to medium heat. Add some butter, thyme, parsley, rosemary oil. and garlic clove prepare, stirring, until aromatic, about one minute. Stir within the panko and 1 teaspoon salt prepare, stirring, before the panko is golden, a couple of minutes. Transfer the toasted breadcrumbs to a bit of wax or parchment paper.
3. Brush the pork with two tablespoons from the mustard and roll within the toasted breadcrumbs to coat. Return the coated pork towards the skillet. Halve the garlic clove heads crosswise and increase the skillet. Roast until an immediate-read thermometer placed into the middle of the pork registers 145 levels F, about forty-five minutes. Transfer the pork and garlic clove to some cutting board and let rest ten minutes.
4. Meanwhile, put the skillet over medium-low heat. Add some honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer before the mixture is slightly thickened, a couple of minutes. Slice the pork and serve using the roasted garlic clove and also the mustard sauce .
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Total Fat: 19 grams