Peppercorn Pork Loin Roast

1 (2 1/2-pound) lean, boneless pork loin roast
3 tablespoons Dijon mustard
1 tablespoon low-fat buttermilk
2 cups soft whole-wheat breadcrumbs
2 tablespoons cracked black pepper
2 teaspoons whole assorted peppercorns, crushed
2 teaspoons chopped fresh thyme
1/4 teaspoon salt
Cooking spray
Fresh thyme sprigs (optional)

Preheat oven to 325 F.

Trim fat from the roast. Combine the mustard and buttermilk. Spread mustard mixture over roast.
Combine the breadcrumbs and next 4 ingredients; press breadcrumb mixture evenly onto roast.

Place roast on a rack in a roasting pan coated with cooking spray. Insert a meat thermometer into thickest part of roast, if desired. Bake at 325 degrees for 2 hours or until meat thermometer registers 160 degrees. Let stand 10 minutes before slicing.

Garnish with thyme sprigs, if desired.

Makes 6 servings.

— "All-New Complete Step-by-Step Diabetic Cookbook" (Oxmoor House, 2006)

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