Ingredients:
1 (2 1/2 lb) boneless lean pork loin roast
1 1/2 tablespoons Dijon mustard
2 teaspoons maple syrup
1 1/4 cups whole wheat bread crumbs
1 tablespoon dried parsley
2 teaspoons cracked black pepper
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/8 teaspoon garlic powder
nonstick cooking spray
1 1/2 tablespoons all-purpose flour
3/4 cup evaporated skim milk
1/2 cup no-salt-added chicken broth
2 tablespoons Dijon mustard
1 tablespoon maple syrup
1/4 teaspoon salt
1/2 teaspoon ground black pepper
Directions:
Preheat oven to 325 degrees F.
Trim fat from roast.
Combine mustard and maple syrup, and spread evenly over roast.
Combine bread crumbs, parsley, pepper, marjoram, salt, and garlic powder; press onto mustard-maple coated roast, coating evenly.
Coat a broiler pan with cooking spray, or lightly apply a thin coat of oil.
Place roast on pan, cover loosely with aluminum foil (to prevent crumb coating from browning too quickly), and bake at 325 degrees for 1-1 1/2 hours or until done to your liking.
Check internal temperature with a meat thermometer inserted in the thickest portion of rost; continue baking until temperature reaches your desired temperature for doneness (140 degree minimum, 160 degrees for medium, 170 degrees for well-done).
Remove from oven, remove foil, and let sit 10 minutes before slicing.
Meanwhile, while roast is cooking, prepare sauce: put flour in a saucepan; gradually add evaporated milk and chicken broth, stirring with a whisk to blend.
Add mustard, maple syrup, salt, and black pepper, and mix well.
Place over medium heat and cook until thick and bubbly, stirring constantly, about 10 minutes.
Serve sauce with pork.
Servings: 8-10
Time preparation: 20 min.
Time total: 110 min.