Course:
Dinner

Prep Time:
35 minutes

Cooking Time:
90 minutes

Servings:
8

Directions

Score thin layer of fat on top side of roast in a criss-cross pattern. Combine bread crumbs, butter, garlic, salt and pepper. Cook in a skillet over medium heat until lightly browned, stirring continuously; combine with horseradish. Rub mustard over top and sides of roast. Press breadcrumb mixture into mustard. Roast at 325°F (160°C) for about 90 minutes, or until internal temperature registers 155-160°F (68-71°C). Cover loosely and let rest 10 minutes. De-glaze pan with wine, scraping up brown bits. Bring to a full boil. Add stock and reduce by half. (Be sure to use reduced sodium or home-made stock or bouillon; regular commercial bouillon will make the sauce too salty.) Whisk in mustard and cold butter. Strain, check seasoning, and serve with carved pork.

Optional: Add roasting vegetables of choice (potatoes, peppers, parsnips, carrots, etc.) to pan before roasting. Toss with olive oil and seasoning beforehand.