Roast Pork Loin in Horseradish Crust

1. 1

   Preheat oven to 475 degrees.

2. 2

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

3. 3

   Transfer bread crumbs to a bowl and toss well with horseradish.

4. 4

   Pat pork dry and season with salt and pepper.

5. 5

   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.

6. 6

   Transfer pork to a shallow baking pan.

7. 7

   In a small bowl, mix mustard and mayonnaise.

8. 8

   Coat top and sides evenly with mixture.

9. 9

   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.

10. 10

    Transfer pork to a cutting board and let stand 5 minutes.

11. 11

    Cut pork into 1/4-inch-thick slices.

12. 12

    Serve with balsamic-braised red cabbage and onions and boiled new potatoes with chive butter

* Per serving · 4 servings · Values may vary.

No additional tips available.