Rosemary-Dijon Roast Pork with Autumn Fruit Compote |
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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Searing this roast in a hot skillet kick-starts that sought-after crusty, caramelized exterior. Ingredients:
1 (2 1/2-lb.) boneless pork loin roast, trimmed |
3/4 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1 tablespoon olive oil |
3 tablespoons dijon mustard |
2 tablespoons chopped fresh rosemary |
autumn fruit compote |
Directions:
1. Pat pork roast dry with paper towels. Sprinkle or rub roast with salt and pepper.
2. Heat oil in a large heavy skillet over medium-high heat. Brown pork roast on all sides, about 5 minutes total. Place roast on a rack in a lightly greased roasting pan.
3. Combine mustard and 2 Tbsp. rosemary; spread onto browned pork.
4. Bake, uncovered, at 350° for 45 to 55 minutes or until a thermometer inserted in center of roast registers 155°. Cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160° before slicing. Serve with Autumn Fruit Compote.
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