Servings: 6
3 cloves, minced
Boneless pork loin
3 lbs, trimmed
Grainy mustard 
2 tbsp
1 tbsp, chopped
Ground black pepper 
to taste
Thyme leaves 
1 tsp, chopped
to taste
Fresh rosemary sprigs 
3 tbsp, melted
Brown sugar 
1 tbsp
Rosemary Pork Roast
15 m
1 h 0 m
Ready in:
1 h 15 m
  1. Preheat the oven to 400° F (200° C/Gas mark 6). Prepare a roasting pan by lining it with aluminum foil. Place a wire rack on top. 
  2. Mix minced garlic, chopped rosemary, thyme, grainy mustard, salt (1 1/2 tsp), and black pepper. Rub all over the pork. Place the pork in the pan (fat-side down). 
  3. Bake in the preheated oven for 30 minutes. Then, flip the pork. Bake for 20 minutes more, or until a thermometer inserted into the middle reads 145° F (60° C). 
  4. Mix butter and sugar. Brush on top of the pork. Broil for about 2 minutes. Before slicing and serving, allow to rest for about 10 minutes.