Roast Pork with Mustard Herb Coating

I made a boneless pork roast last night with a recipe I found on Epicurious.  I can describe it in 1 word...succulent.  It was absolutely amazing!  Everyone went back for seconds!  I served it with the mashed cheesy cauliflower.  Simply a delicious meal (and super easy to make!!)! 

I made 2 minor adjustments to the original ingredients.  I ommitted bay leaves (because I didn't have any) and I added a thin coating of Italian bread crumbs on top of the mustard coating.  I also adjusted the cooking temp / time based on other roasts I have made.  This turned out perfectly moist and delicious!

(this is before the pork went in the oven)

(this is after the pork came out of the oven and is resting)

Ingredients:
6 tablespoons coarse-grained Dijon mustard
6 large garlic cloves, minced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped rosemary
2 pound boneless pork rib roast
Italian bread crumbs

Directions:
Preheat oven to 425 degrees. 
Combine Dijon mustard, minced garlic, olive oil, balsamic vinegar and rosemary in small bowl; whisk to blend.
Dry pork with paper towels.
Sprinkle pork with salt and pepper.
Spread mustard mixture all over pork.
Sprinkle Italian bread crumbs over both sides of the pork
Place pork on rack in baking dish.
Bake for 15 minutes then lower the temp to 400 degrees.  Continue baking for 35 more minutes. 
Remove from oven and let the roast stand for 5-10 minutes, then slice and serve.