Mustard-Crusted Pork Roast and Browned Potatoes

A mustardy glaze locks moisture in this pork roast. Rosemary potatoes roast alongside the pork, making a rustic side dish.


8 servings

Recipe from

Oxmoor House


1 (4-to 5-pound) boneless pork loin roast
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup coarse-grained mustard
8 garlic cloves, minced
3 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons chopped fresh rosemary
2 pounds new potatoes
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
Garnish: fresh rosemary sprigs


Place pork in a greased roasting pan. Rub with 1/4 teaspoon each salt and pepper. Combine mustard and next 4 ingredients in a small bowl; spread evenly over pork.

Peel a crosswise stripe around each potato with a vegetable peeler, if desired. Cut each potato in half lengthwise. Toss potatoes with 2 tablespoons oil, 1 tablespoon chopped rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add to roasting pan around pork. Insert meat thermometer into thickest part of roast.

Bake at 375° for 1 hour to 1 1/4 hours or until thermometer registers 160°. Let stand 10 minutes. Transfer roast to a serving platter. Surround pork with potatoes. Garnish, if desired.

Christmas with Southern Living 2002,

Oxmoor House

May 2002
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