Holiday Pork Roast Recipe
Ingredients
| Dijon Mustard | 1/2 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| 1 tablespoon olive or vegetable oil | ||
| Garlic | 4 Clove (5gm), minced | |
| Dried thyme | 1 Teaspoon | |
| 1 boneless pork loin roast (about 4 pounds) | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1-1/2 cups white wine or chicken broth | ||
Directions
In a bowl, combine the mustard, soy sauce, oil, garlic and thyme; rub over roast.
Place in a large resealable bag.
Seal bag; refrigerate overnight, turning occasionally.
Place roast on a rack in a shallow roasting pan.
Sprinkle with salt and pepper; pour wine or broth into the pan.
Bake, uncovered, at 325° for 2-1/2 hours until a meat thermometer reads 160°, basting with pan juices every 30 minutes.
Let stand for 10 minutes before slicing.
Place in a large resealable bag.
Seal bag; refrigerate overnight, turning occasionally.
Place roast on a rack in a shallow roasting pan.
Sprinkle with salt and pepper; pour wine or broth into the pan.
Bake, uncovered, at 325° for 2-1/2 hours until a meat thermometer reads 160°, basting with pan juices every 30 minutes.
Let stand for 10 minutes before slicing.
Chef
