Ingredients
  • 1 1/2 pounds pork top loin roast, trimmed of external fat
  • 1 cup panko breadcrumbs
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 egg yolk beaten
  • 2 tablespoons Dijon-style mustard
  • 1 1/2 teaspoons fresh thyme, chopped
Method 

Heat oven to 350 degrees F.

Pat surface of pork dry with paper towels; sprinkle with salt and pepper. Combine egg yolk, mustard and thyme in pie plate. Roll pork roast in mustard mixture, spreading mixture evenly on surface. Then roll mustard-coated roast in panko, patting panko on roast to evenly cover.

Place roast on rack in shallow roasting pan. Roast, uncovered, in heated oven for 1 hour or until an instant-read thermometer inserted near centre reads 155 degrees F. Loosely cover pork with foil. Let rest for 5 minutes.

Transfer pork roast to carving board; Cut half of the pork roast into 1/2-inch-thick slices to serve. Cool remaining piece of roast at room temperature for up to 1 hour. Loosely cover and refrigerate for sandwiches.