3-4 lb. roast (pork or veal)
1/2 c. dry bread crumbs
1 c. chopped pine nuts (may substitute almonds)
1/4 lb. butter
1 tbsp. Dijon-style mustard
1/2 tsp. rosemary
1/2 tsp. garlic powder
1 tsp. pepper

Mix together bread crumbs, nuts, butter, mustard and spices. Pat mixture on top and sides of roast. Place on a meat rack in roasting pan. Cook approximately 2 to 2 1/2 hours. Cook first two hours covered with aluminum foil; then remove foil and roast 1/2 hour. Preheat oven to 350 degrees. Remove roast from oven and let stand 15 minutes before slicing.