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Mustard-Molasses Pork Roast

1/2 cup unsulphured molasses
1/2 cup Dijon mustard
1/4 cup tarragon vinegar
4 pounds boneless pork loin roast

1. In large glass or plastic (nonreactive) bowl, whisk together molasses, mustard and vinegar. Add pork, turning to coat all sides. Marinate overnight in refrigerator, turning pork several times.
2. Heat oven to 325°F. Remove pork from marinade; transfer marinade to a small stainless steel or nonstick (nonreactive) saucepan. Bring marinade just to a boil; remove from heat and set aside.
3. Place pork loin in a shallow glass roasting pan. Insert meat thermometer into center of the thickest part of the meat. Roast for 2 to 3 hours or until meat thermometer reaches 170°F., basting with marinade every 30 minutes.
4. Let stand for 10 minutes; carve and serve warm.

Makes 8 servings.

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