A boneless pork loin roast
is marinated overnight in mixture of molasses, Dijon mustard
and tarragon vinegar and then roasted to perfection.
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
- 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.
- Heat oven to 325°F
(160°C). 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.
- 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 (75°C), basting with marinade
every 30 minutes.
- Let stand for 10 minutes;
carve and serve warm.
Makes 8 servings.
