Preparation : 30 minutes
Cooking : 55 minutes
Servings : 4

Ingredients :

- 30 ml (2 tbsp) Dijon mustard
- 180 ml (3/4 cup) plain breadcrumbs
- 60 ml (1/4 cup) chopped fresh parsley
- 5 ml (1 tsp) chopped fresh rosemary
- 10 ml (2 tsp) chopped garlic
- Salt and pepper to taste
- 30 ml (2 tbsp) olive oil
- 1 pork loin roast of 1 kg (about 2 ¼ lb)
- ½ 250 ml jar of CARAMELS FAA fleur de sel caramel

For the sauce:

Instructions :

1. Preheat the oven to 180 °C (350 °F).
2. In a bowl, mix the Dijon mustard with the breadcrumbs, herbs and garlic. Season with salt and pepper.
3. In a skillet, heat the oil over medium-high heat. Brown the pork roast for 1 to 2 minutes on each side. Transfer to a serving dish. cooking.
4. Brush the roast with a third of the caramel, then coat it with flavored breadcrumbs. Insert a cooking thermometer into the center of the roast.
5. Bake in a 45 minutes to 1 hour, until the internal temperature of the meat reaches 60 °C (140 °F) on the thermometer. Transfer the roast to a cutting board and cover loosely with aluminum foil. Let rest for 10 to 15 minutes before slicing.
6. Meanwhile, heat the oil for the sauce in a small saucepan over medium heat. Cook the shallots and garlic for 1 minute.
7. Add the wine and cook for 1 to 2 minutes.
8. Add the demi-glace sauce, broth, Italian herbs and remaining caramel. Bring to a boil, then simmer for 4 to 5 minutes over low-medium heat, until syrupy.
9. Serve the roast with the sauce.