Fennell Encrusted Pork Roast


Fennell, Sesame & Celery seed encrusted Pork Roast

1 5-6 lb pork roast boneless

1 large cup of plain yogurt

Minced garlic

2 teaspoons of Ground dry mustard

2 teaspoon of Sage

Whole fennel

Whole sesame seeds

Whole Celery seeds

Salt

Ground pepper

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.

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