Mustard-Crusted Pork Roast and Browned Potatoes
Recipe from Christmas with Southern Living 2002
Yield: 8 servings
Ingredients:
Pork
- 1 (4-5 pound) boneless pork loin roast
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup coarse-grained mustard
- 8 garlic cloves, minced
- 3 TBSP olive oil
- 3 TBSP balsamic vinegar
- 2 TBSP chopped fresh rosemary
Potatoes
- 2 pounds new potatoes
- 2 TBSP olive oil
- 1 TBSP fresh rosemary
- 1/2 tsp salt
- 1/2 tsp pepper
Directions:
- Place pork in a greased roasting pan or lined with non-stick foil
- Rub with salt and pepper
- Combine mustard, garlic, olive oil , vinegar and rosemary in small bowl
- Spread evenly over pork
- Insert meat thermometer in to pork
- Peel crosswise stripe around each potato with vegetable peeler
- Cut each potato in half lengthwise
- Toss potatoes with olive oil, rosemary, sale and pepper
- Place around pork
- Bake 375° for 1- 1¼ hour or until thermometer registers 160°
- Let stand 10 minutes
- Serve with Cranapple Sauce