Saturday, December 5, 2015

Rosemary Maple Mustard Pork Roast

This was something I found on pinterest and it's definitely a keeper! A really great way to make pork, a touch of sweet, a touch of spicy. I could actually just eat the sauce by itself (don't tell, I actually did that). The recipe is for a pork loin, I used tenderloins (that's why the pork in the picture is so small).

Rosemary Maple Mustard Pork Roast

2-2.5 lb pork loin roast
salt & pepper, to taste
1/4 c Dijon mustard
1/4 c real maple syrup
1 Tbsp chopped fresh rosemary

Preheat oven to 375*. Line a small roasting pan with aluminum foil and spray lightly with nonstick cooking spray. Place roast in pan and sprinkle generously with salt and pepper.

In a small bowl, stir together the mustard, maple syrup, and rosemary with more salt and pepper. Rub half the mixture onto the meat. Bake for 1 to 1.5 hours or until the internal temperature of the meat reaches 145-150 degrees. Remove from oven, tent with foil, and let rest for 10 minutes before slicing and serving. Serve with the rest of the sauce.

from Lauren's Latest

1 comment:

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