Fennell, Sesame & Celery seed encrusted Pork Roast
1 5-6 lb pork roast boneless
1 large cup of plain yogurt
2 teaspoons of Ground dry mustard
2 teaspoon of Sage
Whole sesame seeds
Whole Celery seeds
Juice of 1 lime
¼ cup each Dijon & honey mustard
1 table spoon of brown sugar
1 dash of cinnamon
2 cups of plain bread crumbs
Combine the yogurt and lime and garlic and mustards and cracked pepper and 1 teaspoon of sage and 1 teaspoon of dry mustard & brown sugar and cinnamon in a large bowl.
Remove packaging from the pork roast to include any netting and wash dry in a paper towel.
Immerse the roast into the bowl with the yogurt concoction, and coat well and place in a large container.. Make sure all surfaces of the roast are covered.
Next (quick method) place the coated roast into the freezer for about 1 to ½ hours just so the yogurt congeals
(long method) cover with saran wrap and then refrigerate overnight until the yogurt mixture congeals.
Mix on a sided backing pan the bread crumbs, celery seed, sesame seed and fennel seeds, 1 teaspoon of the sage, 1 teaspoon of the dry mustard, cracked ground pepper
Roll the roast in the bread crumb mixture and then bake on a rack uncovered at 375 with a meat thermometer until the thermometer reaches 170 internal temperature.
Add some water to under the rack to prevent burning of the pan.