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One hour before cooking the roast, youll need to coat it with mustard sauce.
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So start early!
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1.
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Salt and pepper the roast making sure to coat it well.
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Sprinkle with garlic powder.
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2.
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In a bowl combine, mustard, horseradish, fennel seed and garlic.
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3.
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Rub roast with the mustard sauce.
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Put it in a dish and place in the refrigerator to marinate for 1 hour.
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4.
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When ready to cook, preheat oven to 425F.
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5.
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In the bowl of a food processor, pulse bread slices into coarse crumbs.
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Youll need approximately 1/2 cup of crumbs.
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Add crumbs into a bowl along with the parsley, cheese, thyme and paprika.
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Mix to combine.
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6.
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Roll roast in the crumbs mixture and pat it firmly to adhere the crumbs.
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7.
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Put the pork on a greased jelly roll pan.
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Insert a cooking thermometer into the thickest part of the roast.
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8.
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Cook pork in the preheated oven until cooked through (I used a thermometer and cooked it until it read 180 degrees F).
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I would cook for at least one hour.
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From there, check the thermometer every ten minutes to monitor the pork temperature.
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Remove it from the oven when it is fully cooked at about 180F.
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Let the pork rest on the counter for a few minutes before slicing.
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Optional: I did not use all of the mustard sauce.
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So I rolled some new red potatoes in the extra sauce and put them on a separate tray.
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I cooked them with the roast until they were tender.
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If they are done before roast is done, remove them from the oven, cover and keep warm.
