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Dijon-Marinated Pork Roast Recipe
|Lean boneless pork loin roast||3 1⁄2 Pound|
|Vinegar||1⁄2 Cup (8 tbs)|
|Dry white wine/Chablis||14 Cup (224 tbs)|
|Dijon mustard||3 Tablespoon|
|Dried rosemary||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 5137 Calories from Fat 860
% Daily Value*
Total Fat 95 g146.8%
Saturated Fat 31.5 g157.5%
Trans Fat 0 g
Cholesterol 936.6 mg
Sodium 999 mg41.6%
Total Carbohydrates 94 g31.5%
Dietary Fiber 3.5 g13.9%
Sugars 32.3 g
Protein 346 g693%
Vitamin A 4.7% Vitamin C 19.9%
Calcium 63.8% Iron 138.3%
*Based on a 2000 Calorie diet
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 350Â° for 2 1/2 hours or until meat thermometer registers 170Â°.
Baste frequently with marinade.
Let roast stand at room temperature 10 minutes before serving.