READY IN ABOUT 2 hrs

Dijon-Herb Pork Roast

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Read Reviews (17)

"An herb-studded pork roast wears a coat of crunchy bread crumbs and a sweet and tangy mustard and currant jelly sauce." — Campbell's Kitchen

Directions

Mix rosemary, parsley and thyme. Cut small slits into surface of roast and stuff herb mixture into slits. Place in roasting pan. Roast at 325 degrees F for 1 hour.
Mix jelly, mustard, cornstarch and broth in saucepan. Cook and stir until mixture boils and thickens. Spoon about 1/4 cup broth mixture over roast. Sprinkle with bread crumbs and spray with cooking spray.
Roast 45 minutes or until done. Let stand 10 minutes. Serve with remaining broth mixture.

Kitchen-Friendly View

PREP 10 mins
COOK 1 hr 45 mins
READY IN 1 hr 55 mins

Reviews More Reviews

Feb 06, 2009

This is a delicious pork roast that is easy to make.

—TaraP

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Oct 04, 2010

Pork can be a tough meat to not only cook correctly (safely but not dry) as well as can be a challenge to season. With all that said, this recipe is awesome at making even the most amateur cook come out looking genious. The preseasoning of the pork with the fresh herbs mix perfecting with the sweet and savory sauce. Awesome recipe I am sure to keep and pass on.

—pator

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24 Ratings

Dec 13, 2010

Good recipe but I modified it a little. Use half the amount of bread crumbs or else most get wasted on the bottom of the pan and then drizzle roast with real melted butter instead of spraying with cooking spray.

—button30

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May 11, 2009

Everyone loved this when I made it. I didn't have any fresh herbs so I used dried and it was still so good. I'm going to use fresh for sure next time and I bet it will be even better.

—ALMorrison

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Mar 29, 2010

I served this without the bread crumb crust at DH request and it was still a huge hit with the friends who were over for dinner. One friend said that I'd "hit it out of the ballpark with this one". It was easy and delicious. DH said that we'd found our go to recipe for roast pork.

—rotts&pugs

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Nov 13, 2009

Absolutely superb! My family devoured this. I had never heard of red currant jelly and had to go to two stores to find it. I am sure glad I did. This sauce was to die for. The fresh herbs make all the difference. They weren't overpowering but just right. The bread crumbs on top need only a little spritz of cooking spray to make them crispy. I added too much so I had to broil the loin for a few minutes because then were a little soggy. This dish was delicious and I will definitely be making again.

—MImom

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Mar 31, 2012

I made this pork loin recipe tonight for dinner and received RAVE reviews! This recipe is absolutely perfect the way it is - I made it exactly as I saw it listed except I didn't have any red currant jelly so I substituted seedless blackberry preserves, and I omitted the Panko bread crumbs, and made the rest as described. My husband and I both had seconds... this recipe is DEFINITELY a keeper!

—MessyCook

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Feb 01, 2010

We loved the flavor of the meat and the sauce. It is a nice dish to give pork a different flavor. Where I live it can sometimes be hard to get the exact cuts of meat and so I ended up having to use a pork tenderloin. I also had to use dry herbs. I cut slits in the tenderloin and put in the herbs then I put it in the oven while I made the sauce. As soon as the sauce was ready I poured it and the bread crumbs over the meat and put it back in the oven. It was done in about an hour, but use a meat thermometer so you can be sure. Thanks for the great recipe.

—Jessie

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