Roasted Pepper Pork
Crushed peppercorns add bite to the earthy flavors of this brown mustard rub. An elegant and easy alternative to mundane pork chops and applesauce.
2 1/2 pounds boneless pork roast
2 tablespoons brown mustard
2 tablespoons peppercorns, crushed
1/2 teaspoon crushed dried thyme
1/2 teaspoon salt
- Preheat oven to 325°F (160°C). Score 1/2-inch deep slits all around the roast without cutting the string; set aside.
- In a small bowl, combine mustard, peppercorns, thyme and salt. Spoon or brush two-thirds of the mixture over the roast; bake for 1 hour. Brush with remaining sauce and bake for 30 minutes more, or until a meat thermometer reads 160°F (70°C).
- Let roast stand 10 minutes before slicing.
Makes 10 servings.