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Cheddar & Thyme
Crusted Pork Loin

  • Serves: 4

  • 1 C Adams Reserve Cheddar, shredded
  • 1 3 # 4 bone frenched Pork Rack
  • 1 teaspoon Kosher Salt
  • 1/4 teaspoon fresh ground Black Pepper
  • 1 teaspoon Olive Oil
  • 1 C Japanese bread crumbs (Panko)
  • 1 T Butter, melted
  • 1 teaspoon freshly chopped Parsley
  • 1 teaspoon freshly chopped Thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh Ground Black Pepper
  • 1 T Dijon Mustard

Season the pork loin with 1 teaspoon of salt and 1/4 teaspoon of pepper. In a large heavy bottomed skillet over medium high heat, sear the pork loin in the olive oil until all sides are browned. Remove to a roasting pan.

In a medium bowl, mix the bread crumbs, cheddar, butter, herbs, 1/2 teaspoon of salt and 1/4 teaspoon of pepper together.

Rub the pork loin with the mustard, packing the cheese and bread crumb mixture onto all sides.

Preheat oven to 325 and roast for 55 minutes or until the internal temperature is 145. Let rest for 15 minutes before serving.