1/2 cup plain dried bread crumbs
1 tsp salt
1/2 tsp coarsely ground black pepper
1/4 cup plus 2 Tbsp Dijon mustard with seeds
1 boneless pork loin roast (3 lbs.) well trimmed
1/2 cup mango chutney chopped
Parsley sprigs for garnish
Preheat oven to 350 degrees (F). In small bowl, combine bread crumbs, salt,
pepper and 1/4 cup mustard.
Pat pork roast dry with paper towels. With hand, pat bread-crumb mixture onto
pork. Place pork on rack in small roasting pan (about 14 inches x 10 inches) and
roast 1 hour and 30 minutes or until temperature on meat thermometer reaches 155
degrees, F. (Internal temperature will rise to 160 degrees upon standing.)
Transfer pork to cutting board; let stand 10 minutes.
In 1-quart saucepan, heat mango chutney, remaining 2 tablespoons mustard and 1/3
cup water over medium heat, stirring constantly, until heated through, about 1
minute.
To serve: Slice pork. Arrange pork on platter with parsley sprigs. Serve with
sauce.
