Mustard-Crusted Pork Roast and Browned Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A mustardy glaze locks moisture in this pork roast. Rosemary potatoes roast alongside the pork, making a rustic side dish. Ingredients:
1 (4-to 5-pound) boneless pork loin roast |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup coarse-grained mustard |
8 garlic cloves, minced |
3 tablespoons olive oil |
3 tablespoons balsamic vinegar |
2 tablespoons chopped fresh rosemary |
2 pounds new potatoes |
2 tablespoons olive oil |
1 tablespoon chopped fresh rosemary |
1/2 teaspoon salt |
1/2 teaspoon pepper |
garnish: fresh rosemary sprigs |
Directions:
1. Place pork in a greased roasting pan. Rub with 1/4 teaspoon each salt and pepper. Combine mustard and next 4 ingredients in a small bowl; spread evenly over pork.
2. Peel a crosswise stripe around each potato with a vegetable peeler, if desired. Cut each potato in half lengthwise. Toss potatoes with 2 tablespoons oil, 1 tablespoon chopped rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add to roasting pan around pork. Insert meat thermometer into thickest part of roast.
3. Bake at 375° for 1 hour to 1 1/4 hours or until thermometer registers 160°. Let stand 10 minutes. Transfer roast to a serving platter. Surround pork with potatoes. Garnish, if desired.
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