Rosemary-Dijon Roast Pork with Autumn Fruit Compote

Rosemary-Dijon Roast Pork with Autumn Fruit Compote Recipe
Oxmoor House
Searing this roast in a hot skillet kick-starts that sought-after crusty, caramelized exterior.


8 servings (serving size: includes 1/2 cup compote)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 55 Minutes
Other: 10 Minutes

Nutritional 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


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


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,

Oxmoor House

June 2007
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