How to make it

  • Start by sprinkling the roast with S&P, then rubbing all over with 3 Tbs. of dijon. In a large oven proof pan, cast iron works great, sear the roast on all sides in the olive oil until brown. Place pan in a 400 degree F oven for about 30-40 minutes or until meat thermometer reads 160-165. Let the pork rest on a cutting board about 10 minutes.
  • While the pork is resting start the sauce. In the same pan that the pork cooked in heat over medium. Add in minced garlic and cook for about 30 seconds. Add in vinegar and bring to a boil, scraping up all the browned bits. Whisk in syrup, remaining 2 Tbs. dijon, thyme and rosemary. Again bring to a boil, then reduce heat and simmer until slightly thickened, will just a take a couple minutes. If you cook it too long it will get way too thick and gloopy. Give it a taste and if it is unbearable strong in flavor or too thick add a little water. Taste for salt and pepper at the end. Slice pork and serve with a drizzle of the maple/mustard sauce :)

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes