Mustard Pork Loin
2+ lb pork roast brought to room temp. slathered with a mix of the following:
4 large minced garlic cloves
2 tsp kosher salt
1/2 tsp fresh ground pepper
1 tsp dried rosemary
I let it sit for about 30 or so minutes
Preheat oven to 350
In a cast-iron skillet, I browned the roast about 4-5 min per side. Transferred to a roasting pan and slathered the entire roast with about 1/2 a jar of the FCC Sweet & Spicy Mustard. I tented the roast and cooked for about 20 minutes. Un-tented added another swath of mustard and resumed cooking for about 10 -12 minutes. Removed, and let rest for about 5 minutes. Served with my own blend of herb spiced butter rice.
Recipe by Jody DeYarman from Fresh Chile Cookin'! group on Facebook
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