Seeded Pork Roast
Elevate your dinner table with the bold flavors of this Seeded Pork Roast, a show-stopping centerpiece that's both hearty and full of texture. This recipe features a tender, juicy pork loin coated in a flavorful marinade of whole-grain mustard, honey, Dijon mustard, and minced garlic, perfectly seasoned with salt and pepper. What sets this roast apart is its irresistible crust—a fragrant medley of fennel, caraway, sesame, and poppy seeds that adds a delightful crunch and a nutty, slightly sweet complexity to every bite. The dish is roasted to perfection, locking in moisture while creating a golden, caramelized exterior. Quick to prepare and impressive in presentation, this 3-pound pork roast is ideal for dinner parties or family gatherings and pairs beautifully with roasted vegetables, mashed potatoes, or a crisp green salad. Whether it’s a special occasion or a weeknight treat, this seeded pork roast recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 3 lbs Pork loin roast
- 3 tbsp Whole-grain mustard
- 2 tbsp Honey
- 1 tbsp Dijon mustard
- 4 Garlic cloves, minced
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 tsp Fennel seeds
- 1.5 tsp Caraway seeds
- 1 tbsp Sesame seeds
- 1 tbsp Poppy seeds
- 2 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a roasting pan or line it with aluminum foil for easier cleanup.
In a small bowl, mix the whole-grain mustard, honey, Dijon mustard, minced garlic, salt, and black pepper to form a marinade paste.
Rub the marinade paste evenly over the entire surface of the pork loin roast, ensuring it is thoroughly coated.
In another small bowl, combine the fennel seeds, caraway seeds, sesame seeds, and poppy seeds.
Sprinkle the seed mixture generously over the marinade-coated pork roast, pressing gently to help the seeds adhere.
Optional: Tie the pork roast with kitchen twine to help maintain its shape while cooking.
Place the pork roast into the prepared roasting pan and drizzle the olive oil evenly over the top.
Insert a meat thermometer into the thickest part of the pork, avoiding contact with any bones.
Roast the pork in the preheated oven for approximately 75-90 minutes, or until the internal temperature reads 145°F (63°C). Baste the pork with the pan juices halfway through cooking for added moisture and flavor.
Once cooked, remove the pork roast from the oven and tent it loosely with aluminum foil. Allow it to rest for 10-15 minutes before slicing.
Serve the pork roast sliced, garnished with the pan juices, alongside your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 754 mg | 33% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 5.9 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 788 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
