See more
Oxmoor House Photo by: Oxmoor House

Rosemary-Dijon Roast Pork with Autumn Fruit Compote

Searing this roast in a hot skillet kick-starts that sought-after crusty, caramelized exterior.

Oxmoor House JUNE 2007

  • Yield: 8 servings (serving size: includes 1/2 cup compote)
  • Cook time: 55 Minutes
  • Prep time: 5 Minutes
  • Other: 10 Minutes


  • 1 (2 1/2-lb.) boneless pork loin roast, trimmed
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon olive oil


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.

Nutritional Information

Amount per serving
  • Calories: 290
  • Calories from fat: 25%
  • Fat: 8.1g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 29.3g
  • Carbohydrate: 25g
  • Fiber: 2.2g
  • Cholesterol: 81mg
  • Iron: 2.1mg
  • Sodium: 351mg
  • Calcium: 26mg

Go to Full Version of

Rosemary-Dijon Roast Pork with Autumn Fruit Compote Recipe