Roast Pork With Mustard Herb Coating

Submitted by Paja9203

"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."

 

• Ready In: 2hrs 10mins
• Ingredients: 7
• Serves: 6-8

ingredients

• 6 tablespoons coarse-grained Dijon mustard
• 6 large garlic cloves, minced
• 4 small bay leaves, finely crumbled
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh rosemary, chopped
• 1 (2 1/2 lb) boneless pork rib roast

directions

1. Preheat oven to 375°F.
2. Combine mustard, garlic, herbs, oil, and vinegar.
3. Season pork roast with salt and pepper.
4. Spread the mustard mixture over the whole roast.
5. Put the roast on a rack in a baking dish.
6. Roast about 1 hour (see note above) or until thermometer registers 150°F.
7. Put on a platter, cover with foil and let rest 15 minutes.

Reviews

[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.<br/>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.