Mustard-Rubbed Pork Loin |
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| Servings | Preparation Time | Cooking Time | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | 15 minutes | 1-1/4 hours | ||||||||
| INGREDIENTS: | ||
| 1 2 to 2-1/2 pound boneless pork top loin roast (single loin) | 1/4 cup Dijon-style mustard | 1 to 2 tablespoons bottled minced garlic |
| 1 tablespoon snipped fresh rosemary | 1/2 teaspoon salt | 1/4 teaspoon ground black pepper |
| fresh rosemary sprigs | ||
| 1 | Trim fat from meat. For rub, in a small bowl, combine Dijon mustard, garlic, snipped rosemary, salt and pepper. Sprinkle the mixture evenly over all sides of the meat; rub in mixture with you fingers. insert an oven-going meat thermometer near the center of the meat. Place meat on a rack in a shallow roasting pan. |
| 2 | Roast in a 325 F. oven for 1-1/4 to 1-1/2 hours or until thermometer registers 155 F. Trasnfer meat to a serving platter. Cover with foil; let stand for 15 minutes before slicing. (The meat temperature will rise 5 F. during standing.) Garnish with fresh rosemary sprigs. |