Searing this roast in a hot skillet kick-starts that sought-after crusty, caramelized exterior.
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
How to Make It
Pat pork roast dry with paper towels. Sprinkle or rub roast with salt and pepper.
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.
Combine mustard and 2 Tbsp. rosemary; spread onto browned pork.
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
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