Dijon-Marinated Pork Roast Recipe
Ingredients
| 1 (3 1/2-pound) lean boneless pork loin roast, rolled and tied | ||
| Vinegar | 1/2 Cup (16 tbs) | |
| 14 cup Chablis or other dry white wine | ||
| Dijon Mustard | 3 Tablespoon | |
| Dried rosemary | 1/2 Teaspoon, crumbled | |
| Pepper white | 1/4 Teaspoon | |
| Dried thyme | 1/4 Teaspoon | |
Directions
Unroll roast, and trim excess fat.
Retie roast, and place in a shallow baking dish.
Combine remaining ingredients, and pour over roast.
Cover and marinate in refrigerator 8 hours or overnight, turning occasionally.
Remove roast from marinade, reserving marinade.
Place roast on rack of a roasting pan, and insert a meat thermometer, if desired.
Bake, uncovered, at 350° for 2 1/2 hours or until meat thermometer registers 170°.
Baste frequently with marinade.
Let roast stand at room temperature 10 minutes before serving.
Retie roast, and place in a shallow baking dish.
Combine remaining ingredients, and pour over roast.
Cover and marinate in refrigerator 8 hours or overnight, turning occasionally.
Remove roast from marinade, reserving marinade.
Place roast on rack of a roasting pan, and insert a meat thermometer, if desired.
Bake, uncovered, at 350° for 2 1/2 hours or until meat thermometer registers 170°.
Baste frequently with marinade.
Let roast stand at room temperature 10 minutes before serving.
Chef
