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Rosemary-Dijon Roast Pork with Autumn Fruit Compote

Oxmoor House
Prep time 5 mins
Cook time 55 mins
Other time 10 mins
Yield 8 servings (serving size: includes 1/2 cup compote)
Searing this roast in a hot skillet kick-starts that sought-after crusty, caramelized exterior.

Ingredients

  • 1 (2 1/2-lb.) boneless pork loin roast, trimmed
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon olive oil
  • 3 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh rosemary
  • Autumn Fruit Compote

Nutrition Information

  • calories 290
  • caloriesfromfat 25 %
  • fat 8.1 g
  • satfat 2.5 g
  • monofat 3.8 g
  • polyfat 0.8 g
  • protein 29.3 g
  • carbohydrate 25 g
  • fiber 2.2 g
  • cholesterol 81 mg
  • iron 2.1 mg
  • sodium 351 mg
  • calcium 26 mg

How to Make It

  1. Pat pork roast dry with paper towels. Sprinkle or rub roast with salt and pepper.

  2. Heat oil in a large heavy skillet over medium-high heat. Brown pork roast on all sides, about 5 minutes total. Place roast on a rack in a lightly greased roasting pan.

  3. Combine mustard and 2 Tbsp. rosemary; spread onto browned pork.

  4. Bake, uncovered, at 350° for 45 to 55 minutes or until a thermometer inserted in center of roast registers 155°. Cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160° before slicing. Serve with Autumn Fruit Compote.

Christmas with Southern Living 2007