Holiday Pork Roast
|Dijon mustard||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Olive oil/Vegetable oil||1 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|Dried thyme||1 Teaspoon|
|Boneless pork loin roast||4 Pound (1 Whole)|
|White wine/Chicken broth||1 1⁄2 Cup (24 tbs)|
In a bowl, combine the mustard, soy sauce, oil, garlic and thyme; rub over roast.
Place in a large resealable bag.
Seal bag; refrigerate overnight, turning occasionally.
Place roast on a rack in a shallow roasting pan.
Sprinkle with salt and pepper; pour wine or broth into the pan.
Bake, uncovered, at 325° for 2-1/2 hours until a meat thermometer reads 160°, basting with pan juices every 30 minutes.
Let stand for 10 minutes before slicing.