Crumb-Coated Pork Roast

Ingredients:

3 cloves garlic, cut into medium slivers
1 boneless pork loin (3 lbs)
1/8 tsp each ground cinnamon, cardamom, allspice, coriander, and grated nutmeg
1/4 tsp each dried tarragon and marjoram
Pinch of ground cloves
1/2 tsp salt
Oil
1 1/2 cups bread crumbs, fresh
Dijon mustard
Clarified butter
2/3 cup dry white wine (or chicken broth)
2 TBS butter

Insert slivers of garlic into pork roast at regular intervals. Mix all spices and herbs with salt and rub over the surface of the roast. Cover roast and place in refrigerator for 24 hours.

Preheat oven to 325 degrees. Rub the roast with a small amount of oil and place in roasting pan with rack. Bake for one hour. Remove roast from oven and brush with mustard to desired thickness. Roll coated roast in bread crumbs until completely covered. Drizzle with clarified butter and return roast to 325 degree oven. Continue cooking for another hour, or until golden brown. Remove roast from pan and dissolve pan juices with the wine (or chicken broth). Adjust seasoning, if necessary and finish by adding 2 TBS butter. 6 servings.