Garlic and Mustard Pork Roast

4.8(25)

by Sandra Lee·published 2016-11-20

Main Dish

Servings

6 servings

Total time

—

Calories / serving

797 kcal

Ingredients (7)

serves

1/4 cup spicy brown mustardmustard
2 tablespoons canola oilcanola-oil
1 tablespoon chopped garlicgarlic
1 tablespoon brown sugarbrown-sugar
2 teaspoons finely chopped fresh rosemary, plus 2 sprigsrosemary
One 5- to 6-pound pork shoulder, deboned, rolled and tied securely, skinless or skin-on
Salt and freshly ground black peppersalt-and-pepper

Instructions (3 steps)

01Preheat the oven to 325 degrees F.
02In a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste.
03Place the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing. (Reserve 1 cup sliced pork for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.) Serve the sliced pork with the pan drippings poured over top.

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Not rich — missing servings, total time, or calories.