Recipe by Paja
This recipe is based on one from Bon Appetit magazine. It is really delicious and makes the gravy taste terrific. The original recipe calls for a rib roast and cooking for 1 hour. I used pork butt roast and it took closer to 2 hours to cook. I also cut down the garlic a bit, but I think the 6 cloves called for would not be overpowering. I served as a regular roast dinner with mashed potatoes, gravy, apple sauce,and vegetables.
Top Review by M.Dot
This was delicious. Tons of flavor in the mustard-herb coating. I did not make a gravy with the drippings, but instead served with warm apple sauce cooked with sauted onions and cloves. My boyfriend loved it.
Do be careful not to overcook the roast - pork roast does not need to be "white" when it is fully cooked, a little bit of pink is ok, and you will get a juicy tender roast; the roast will continue to cook and firm up during resting. Leftovers were delicious as well.
- 88.74 ml coarse-grained Dijon mustard
- 6 large garlic cloves, minced
- 4 small bay leaves, finely crumbled
- 29.58 ml olive oil
- 29.58 ml balsamic vinegar
- 14.79 ml fresh rosemary, chopped
- 1133.98 g boneless pork rib roast
Directions See How It's Made
- Preheat oven to 375°F.
- Combine mustard, garlic, herbs, oil, and vinegar.
- Season pork roast with salt and pepper.
- Spread the mustard mixture over the whole roast.
- Put the roast on a rack in a baking dish.
- Roast about 1 hour (see note above) or until thermometer registers 150°F.
- Put on a platter, cover with foil and let rest 15 minutes.