Ginger Herb Crusted Pork Loin

The nutty sweetness of General Mills’ Golden Grahams cereal blends perfectly with sharp, fresh ginger and herbs in this new version of roasted pork. Naturally lean, pork loin is the perfect protein for your healthy menu. Serve leftovers as part of a salad entrée, or repurpose as a stir-fry or frittata.

Ginger Herb Crusted Pork Loin
by Gary Gee My Cooking Blog
Serves/makes 8-10

1 pork loin roast (4-5 pound size)
1 1/2 teaspoons sea salt, divided use

1 1/2 teaspoons freshly ground black pepper, divided use
2 Tablespoons Dijon mustard
1 cup panko bread crumbs
1/2 cup crushed Golden Grahams cereal (about 3/4 cup before crushing)
2 cloves garlic, minced
2 teaspoon grated fresh ginger
1 Tablespoon chopped fresh rosemary
1 Tablespoon chopped fresh thyme
2 Tablespoon olive oil
1 Tablespoon balsamic vinegar

Preheat oven to 400°F.

Place pork loin in large, shallow dish. Season all over with 1 teaspoon salt and 1 teaspoon black pepper. Place pork, fat side up, on rack on baking sheet or broiling pan. Spread mustard evenly over fat side of roast. Set aside.

In a small bowl, whisk together panko, crushed cereal, garlic, ginger, rosemary, thyme, remaining salt and pepper, olive oil, and vinegar. Press over fat side of pork loin, covering evenly.

Place roast in oven and bake for 15 minutes. Reduce heat to 325 and continue cooking until internal temperature reaches 140 degrees, about an hour and a half. Remove from oven and tent, letting roast sit for at least 20 minutes before slicing.