Instructions: Preheat oven to 350 degrees. Season pork with salt and pepper, and rub with mustard.

In food processor, whirl bread crumbs, almonds, parsley, herbs and garlic, pulsing machine on and off until finely chopped.

Pat almond mixture over roast, pressing to coat well. Place on rack in a shallow roasting pan; cook until crust is lightly browned and a meat thermometer inserted into center of roast registers 155 to 160 degrees, 1 1/2 to 2 hours.

While pork roasts, make sauce: In a medium saucepan, simmer chicken stock over medium heat until reduced to 1 cup. Reduce heat to low and whisk in 2 tablespoons mustard. Taste, adding more mustard as desired. Whisk in butter, a few pieces at a time, until butter is incorporated and sauce is smooth.

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