Sunday's Roast Pork

Slowly but surely, we’re making our way down Wayne’s list of holiday-worthy roasts, and we’re not even waiting for special holidays. This one was called “Best Pork Roast” and while it’s possible there are better recipes, we do agree that it’s certainly deserving of that designation.

Rosemary Garlic Pork Loin Roast

• 3 cloves garlic minced
• 2 tablespoons grainy Dijon mustard
• 1 tablespoon fresh rosemary minced
• 1 teaspoon fresh thyme minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper freshly ground
• 3 pound pork loin roast
• 3 tablespoons butter melted
• 1 tablespoon brown sugar

Combine garlic, mustard, rosemary, thyme, salt and pepper. Spread all over pork roast. If desired, place in refrigerator for several hours to marinate a bit.

Place on rack in foil-lined 9x13" pan, topping with extra rosemary stems if desired. Bake for 20 minutes at 400 degrees. Then, carefully turn the roast over, lower oven to 375 degrees, and bake an additional 30 minutes (or until temperature reaches 145 degrees).

Remove from oven. Combine butter and brown sugar and brush over top of roast. Broil for 2 minutes. Let set for 10 minutes. Slice and serve.

Rather than buying some cut fresh rosemary, I purchased a plant. How long will I be able to keep it alive?