Garlic and Mustard Pork Roast

Total Time:
3 hr 25 min
Prep:
10 min
Inactive:
15 min
Cook:
3 hr

Yield:
6 servings
Level:
Easy

Ingredients
  • 1/4 cup spicy brown mustard
  • 2 tablespoons canola oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon brown sugar
  • 2 teaspoons finely chopped fresh rosemary, plus 2 sprigs
  • One 5 to 6-pound pork shoulder, deboned, rolled and tied securely, skinless or skin-on
  • Salt and freshly ground black pepper
Directions

Preheat the oven to 325 degrees F.

In a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste.

Place the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing. (Reserve 1 cup sliced pork for Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.) Serve the sliced pork with the pan drippings poured over top.


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