Rosemary Pork Roast|Print

Servings: 6

Garlic

3 cloves, minced

Boneless pork loin

3 lbs, trimmed

Grainy mustard

2 tbsp

Rosemary

1 tbsp, chopped

Ground black pepper

to taste

Thyme leaves

1 tsp, chopped

Salt

to taste

Fresh rosemary sprigs

Butter

3 tbsp, melted

Brown sugar

1 tbsp

Rosemary Pork Roast

Prep:

15 m

Cook:

1 h 0 m

Ready in:

1 h 15 m

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.
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).
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).
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.