Dijon-Marinated Pork Roast
|Lean boneless pork loin roast||3 1⁄2 Pound|
|Vinegar||1⁄2 Cup (8 tbs)|
|Dry white wine/Chablis||14 Cup (224 tbs)|
|Dijon mustard||3 Tablespoon|
|Dried rosemary||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
Unroll roast, and trim excess fat.
Retie roast, and place in a shallow baking dish.
Combine remaining ingredients, and pour over roast.
Cover and marinate in refrigerator 8 hours or overnight, turning occasionally.
Remove roast from marinade, reserving marinade.
Place roast on rack of a roasting pan, and insert a meat thermometer, if desired.
Bake, uncovered, at 350Â° for 2 1/2 hours or until meat thermometer registers 170Â°.
Baste frequently with marinade.
Let roast stand at room temperature 10 minutes before serving.