Recipe | Roasted Rosemary, Sage + 3 Mustard Center-Cut Pork Loin

                                          Roasted Rosemary, Sage + 3 Mustard  Center-Cut Pork Loin

      One of the best things about fall for me is roasting meat and vegetables in the oven for dinner.  Every time I prepare a roast---- I harken back to childhood memories of Sunday dinners with my parents and brother.   I loved it when my mom made roast beef.  The house smelled so good.  She always roasted onions, potatoes and carrots on the bottom of the roasting pan with the beef.  When my father made beef roast, he would put a pork roast in the same pan and roast them together with onions.    Roasted center-cut pork loin has become one of my families' favorites.  I don't even need to call the boys to the table with the scent of roasting pork in the air----they check in periodically on their own to see if it's done!

Recipe
Roasted Rosemary, Sage + 3 Mustard Herb Center-Cut Pork Loin

                                                                                                                  Preheat oven 325*

3 1/2   -  4 lb. center-cut pork loin
2 tablespoons Maille Dijon mustard
2 tablespoons Maille Old Style whole grain Dijon mustard
2 tablespoons French's horseradish mustard
3 cloves garlic minced
2 tablespoons minced rosemary leaves
2 tablespoons  minced fresh sage leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

Place a shallow oven proof baking rack on bottom of roasting pan.

Pat pork loin dry with paper towel and place on a platter.  Let stand at room temperature while preparing mustard mixture.

Mince herbs and place in small mixing bowl.  Add mustards, salt and pepper and stir together until completely mixed together.

Rub mustard-herb mixture over the entire roast.

Discard unused mustard mixture. 

Place pork loin on rack in roasting pan and insert meat thermometer in the center of the roast and place in 325* oven uncovered for 2 1/4  to 2 3/4 hours.  Internal temperature on removal from oven needs to be 170*.

Cover roast with aluminum foil and let rest for 20 to 25 minutes.
Slice pork loin and transfer to serving platter with your favorite side dishes. 

      I served ours with fresh sage and rosemary from my herb garden, roasted potatoes and carrots from our local farmers market and Horseradish mustard.  The boys loved it!  I had just enough left over for Erich to have a couple of pieces on a hamburger bun for an after school "Scooby-snack" and enough for Keith's dinner.      

                    The best part about making a roast--- is not having to cook  a big meal the next day!

                                                                               ~Marcie