- 8
- 40 mins
- 90 mins
Ingredients
- Aluminum foil
- 5 tablespoons dry mustard, divided
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon pepper
- 3 tablespoons extra light olive oil
- 4-5 lb. Pork Loin Crown Roast
- 1 cup dark brown sugar
- 1/2 cup Dijon mustard
- 1/2 cup balsamic vinegar
- 1/4 teaspoon ground cloves
- 2 tablespoons Apple Cider
Preparation
Step 1
Preheat oven to 450 degrees. Line roasting pan with foil.
Combine 3 tablespoons dry mustard, salt, pepper and oil; rub mixture evenly over pork. Place pork in roasting pan, wash hands and roast 20 minutes to brown.
Reduce heat to 400 degrees; roast 55 minutes.
While pork cooks, prepare glaze. Combine in small saucepan on low the remaining 2 tablespoons dry mustard, brown sugar, Dijon mustard, balsamic vinegar and cloves. Simmer 7-8 minutes or until sauce thickens. Remove from heat.
Brush pork with 1/3 cup of sauce; roast 20-25 more minutes or until pork is 145 degrees. Use meat thermometer to accurately ensure doneness. Transfer roast to cutting board. Let stand 10-15 minutes before slicing.
Stir cider into remaining 2/3 cup of sauce. Slice pork and serve with sauce.
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