Mustard Crusted Pork Roast And Browned Potatoes
|Boneless pork loin roast||5 Pound|
|Coarse grained mustard||1⁄2 Cup (8 tbs)|
|Garlic||8 Clove (40 gm), minced|
|Balsamic vinegar||3 Tablespoon|
|New potatoes||2 Pound|
|Olive oil||2 Tablespoon|
|Rosemary||1 Tablespoon, chopped|
Place pork in a greased roasting pan.
Rub with 1/4 teaspoon each salt and pepper.
Combine mustard and next 4 ingredients in a small bowl; spread evenly over pork.
Peel a crosswise stripe around each potato with a vegetable peeler, if desired.
Cut each potato in half lengthwise.
Toss potatoes with 2 tablespoons oil, 1 tablespoon chopped rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Add to roasting pan around pork.
Insert meat thermometer into thickest part of roast.
Bake at 375° for 1 hour to 1 1/4 hours or until thermometer registers 160°.
Let stand 10 minutes.
Transfer roast to a serving platter.
Surround pork with potatoes.
Garnish, if desired.