Recipe by Acerast
A delicious roast pork which requires minimal work. From Home from Work Suppers.
Top Review by Cook In Southwest
I did sub dijon mustard for the grainy mustard, as that was what was open in the fridge. I felt the garlic was a bit much. (Maybe my garlic cloves were oversized?) Otherwise it was OK. It was very easy, but I wasn't too impressed with the taste. Just baking with some seasoning and tons of garlic would have been about the same. Also, the drips on the bottom of the broiler pan that I used were very stubborn to clean. I'd recommend lining the pan with foil if you use a broiler pan as I did.
- 3 garlic cloves, minced
- 3 tablespoons real maple syrup
- 1 tablespoon grainy mustard
- 2 tablespoons extra virgin olive oil
- 2 lbs pork loin
- salt, to taste
- fresh ground black pepper, to taste
Directions See How It's Made
- Preheat oven to 350°F.
- In a small bowl combine garlic, maple syrup, mustard, oil, salt and pepper.
- Coat pork loin with the mixture.
- Place pork in a roasting pan and pour any extra syrup on top.
- Bake for 20-25 minutes per pound or until temperature reaches 150F and juices run clear. (Thanks to AmyR for alerting me to the new cooking times for pork.)
- Remove from oven and tent with foil. Allow to rest for 10 minutes during which time the temperature will rise to 160F and the juices will distribute evenly. Carve and enjoy.