Horseradish and Herb Crusted Pork Loin

     I don't know about you, but my sweet tooth could sure use a break after all of the Halloween candy.  The boys brought home way, way, way too much of it. I love our neighbors and their generosity but I think they must be in cahoots with the local dentists.  We even crossed paths with a resident walking around passing out candy.  Surely he was said dentist the neighbors were working for.
























     So other than candy, my boys totally love pork.  They are definitely meat and potato kind of guys.  This poses a challenge for me though because pork can be a tricky thing to prepare.  Either it's too bland or becomes dried out.  Not this roast.  It was juicy and so full of flavor.  And as an added bonus it was a cinch to put together.  The only bad part- there were no leftovers.

Horseradish and Herb Crusted Pork Loin


1 (2 pound) pork loin, patted really dry
3 tablespoons Dijon mustard
2 garlic cloves, minced
1 cup Panko bread crumbs
1/2 cup freshly grated Parmesan cheese
4 tablespoons prepared horseradish, drained so that it is only solids
2 tablespoons unsalted butter, softened
2 teaspoons fresh thyme, chopped
extra virgin olive oil, for drizzling

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and set aside. Combine mustard and garlic in a small bowl then rub mixture over the entire pork loin and season with salt and pepper.  In another small bowl, combine the drained horseradish, panko,Parmesan, butter and thyme until well blended. Pack mixture firmly onto the loin. Drizzle top with olive oil.  Place onto the prepared baking sheet and roast until the internal temperature registers 145 degrees on an instant-read thermometer, about 40-45 minutes.


Adapted from Picture Perfect Meals