Directions:
- Preheat the oven to 325 degrees F.
- In a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste.
- Place the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing. (Reserve 1 cup sliced pork for Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.) Serve the sliced pork with the pan drippings poured over top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 728.01 Kcal (3048 kJ) | ||
| Calories from fat | 331.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.86g | 57% | |
|---|---|---|---|
| Cholesterol | 303.91mg | 101% | |
| Sodium | 463.24mg | 19% | |
| Potassium | 1570.4mg | 33% | |
| Total Carbs | 2.6g | 1% | |
| Sugars | 1.67g | 7% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 91.23g | 182% | |
| Vitamin C | 5.2mg | 9% | |
| Iron | 4.8mg | 27% | |
| Calcium | 74.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 154.28 Kcal (646 kJ) | ||
| Calories from fat | 70.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.81g | 57% | |
|---|---|---|---|
| Cholesterol | 64.4mg | 101% | |
| Sodium | 98.17mg | 19% | |
| Potassium | 332.8mg | 33% | |
| Total Carbs | 0.55g | 1% | |
| Sugars | 0.35g | 7% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 19.33g | 182% | |
| Vitamin C | 1.1mg | 9% | |
| Iron | 1mg | 27% | |
| Calcium | 15.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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