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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This roast is truly delicious, says Rita Applegate of La Mesa, California. The mustard sauce complements the pork nicely. Ingredients:
1 tablespoon reduced-sodium soy sauce |
1/8 teaspoon ground mustard |
1 teaspoon fennel seed |
1 teaspoon caraway seeds |
1 boneless pork sirloin roast (1 pound) |
savory mustard sauce: |
1 tablespoon ground mustard |
1/2 teaspoon cornstarch |
2 tablespoons water |
4-1/2 teaspoons light corn syrup |
1-1/2 teaspoons cider vinegar |
Directions:
1. In a small bowl, combine soy sauce and mustard; rub over roast.
2. In a shallow bowl, combine fennel and caraway seeds; coat roast with roast. Cover; refrigerate for at least 2 hours.
3. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour and 20 minutes or until a meat thermometer reads 160°. Cover and let stand for 10 minutes.
4. For sauce, in a small saucepan, combine the mustard, cornstarch and water until smooth. Stir in corn syrup and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with roast. Yield: 2 servings.
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