Roast Pork with Mustard Herb Coating
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh rosemary
- 6 tablespoons coarse-grained dijon mustard
- 4 small bay leaves, finely crumbled
- 1 2 1/2-pound boneless pork rib roast
- Carbohydrate 3 g(1%)
- Cholesterol 84 mg(28%)
- Fat 37 g(56%)
- Fiber 1 g(2%)
- Protein 20 g(40%)
- Saturated Fat 14 g(70%)
- Sodium 189 mg(8%)
- Calories 426
Preparation Preheat oven to 375°F. Combine Dijon mustard, minced garlic, bay leaves, olive oil, balsamic vinegar and rosemary in small bowl; whisk to blend. Dry pork with paper towels. Sprinkle pork with salt and pepper. Spread mustard mixture all over pork. Place pork on rack in baking dish. Roast pork until thermometer inserted into center registers 150°F, about 1 hour. Let stand 15 minutes. Transfer pork to platter. Slice pork thinly and serve.
Preparation Preheat oven to 375°F. Combine Dijon mustard, minced garlic, bay leaves, olive oil, balsamic vinegar and rosemary in small bowl; whisk to blend. Dry pork with paper towels. Sprinkle pork with salt and pepper. Spread mustard mixture all over pork. Place pork on rack in baking dish. Roast pork until thermometer inserted into center registers 150°F, about 1 hour. Let stand 15 minutes. Transfer pork to platter. Slice pork thinly and serve.
