Friday, January 11, 2013

Mustard -n- Maple Pork Loin

Pork loin is my favorite cut of pork, well besides bacon that is. The loin is tender, juicy and versatile. The flavor is best when the roast has a nice layer of fat on the top. The loin can be sliced and used as boneless chops, but in the winter we mostly use it as a roast.

I made this Mustard -n- Maple Pork Loin for dinner last week. It was delicious.

Mustard - n- Maple Pork Loin

Pork Loin 3-4 Pounds
1/4 C olive oil
1/4 C spicy mustard
2 TB maple syrup
1 sprig fresh rosemary, chopped.
1 tsp garlic powder

Mix all the ingredients, except the meat, together. Put the loin in and turn several times to cover entirely. Allow to marinate for at least one hour, turning occasionally. Preheat oven to 375. Place loin in a pan, fat side up. Cover with the remaining marinade. Roast for about 1 hour, until meat thermometer reads 150 in the center of the roast. Let sit for 10 minutes. Slice and enjoy.

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