Roast Pork with Dijon, Rosemary and Garlic

On the rare occasion that I cook pork, this is my go-to recipe.  This simple roast is easy to prepare and has a lot of flavor.  It makes a great leftover as it is also delicious eaten cold.  Just like with the beef roast, I soak the pork in a saltwater brine for a couple of hours prior to cooking.  I found this recipe on


1 boneless pork loin roast
¼ cup Dijon mustard
2 Tbsp sea salt
1 Tbsp black pepper, crushed
2 Tbsp fresh rosemary, chopped (or 1 Tbsp dried)
3 garlic cloves, minced

Preheat the oven to 325 F.
Rinse the roast and pat dry with paper towels.
In a bowl, combine the mustard, sea salt, pepper, rosemary and garlic.
Rub the mixture over the roast.
Place roast, fat side up, in a roasting pan and cook for about 2 to 2 ½ hours, or until internal temperature reaches 150 F.
Once removed from the oven, let rest for 15-20 minutes.  Slice and serve.