Marinade for Pork Roast - Mustard

By dorchuk

Ingredients

• 1/4 cup Dijon mustard
• 2 teaspoons grated orange zest
• 1 teaspoon sweet paprika
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1/4 teaspoon ground cumin
• 1 tablespoon olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 2 pork tenderloin roasts (about 1 1/2 pounds each)
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Preparation

Step 1

In a small bowl, whisk together the mustard, orange zest, paprika, thyme, rosemary, cumin, olive oil, salt and pepper. Rub into the flesh of both pork tenderloins. Place the tenderloins in a large zip-close plastic bag, pressing to remove excess air before closing. Refrigerate for 48 hours.

When ready to cook, heat the oven to 400 F. Let the tenderloin rest at room temperature for 30 minutes.

After 30 minutes, arrange the roasts on a rack set into a rimmed baking sheet or roasting pan. Roast until the pork reaches 155 F to 160 F, 25 to 30 minutes. Remove the roasts from the oven, cover with foil, and let rest for 10 minutes. Slice and serve.
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