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A Simple Dinner… Rosemary and Three Mustard Pork Roast

Rosemary Mustard Pork Roast - Girl and the Kitchen There are nights that my little munchkin does not go to bed until 9pm. And needless to say I am exhausted at that point.  As much as I love to cook and create in my kitchen, there are nights that even I do not want to cook. Luckily, I have a few tricks up my sleeve…

For some people a roast is a horribly tedious and difficult task. In reality, there is nothing simpler.  Slather on some herbs and a marinade and massage it into the meat and place into the oven.  A few beeps from the meat thermometer later, dinner is served…for the week no less!  And if you buy a large enough roast you can freeze half and make another dinner out of it.  A nice side of veggies and salad and you can be sure the family will be smiling ear to ear.  And shockingly a conversation will ensue as your family’s growling bellies are quieted by crispy pork.

This pork roast is particularly delicious because of the three different types of mustard used in the rub.  The best part of course is how easy this all comes together.

First combine the dijon mustard, honey mustard, grain mustard, white wine, chopped rosemary, minced garlic, salt and pepper.  Mix until combined and slather all over the pork loin.  ***I am using the pork loin in this recipe NOT a tenderloin.  You can certainly use the tenderloin but the cooking time would be significantly shorter***

Feel free to cut your cleaning time by using a foil pan… I did 🙂 Rosemary Mustard Pork Roast - Girl and the Kitchen

Insert a probe thermometer into the center of the roast.  Make sure not to hit the bottom of the pan as this will throw off the temperature.

Roast at 450-degrees for 15 minutes to develop a beautiful crust.  Then turn down to 375-degrees and cook until thermometer reaches 145 degrees.  Let roast rest for 15 minutes while covered with foil.

Rosemary Mustard Pork Roast - Girl and the Kitchen

Isn’t that gorgeous?!  And that was all done while you folded laundry…or had a glass of wine.  Come on, you deserve it… have a glass…or two. Now just slice and serve.

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Rosemary and Three Mustard Pork Roast


Ingredients

Scale
  • 1 5 pound boneless pork roast
  • 3 garlic cloves (minced on a microplaner)
  • 1 tablespoon fresh rosemary (finely chopped)
  • 1/4 cup honey mustard
  • 1/4 cup dijon mustard
  • 1/4 cup grain mustard
  • 1/2 cup white wine
  • 1 tsp salt
  • 1 tsp black pepper

Instructions

  1. First combine the dijon mustard, honey mustard, grain mustard, white wine, chopped rosemary, minced garlic, salt and pepper. Taste the mixture to ensure there is enough salt and pepper.
  2. Mix until combined and slather all over the pork loin. ***I am using the pork loin in this recipe NOT a tenderloin. You can certainly use the tenderloin but the cooking time would be significantly shorter***
  3. Feel free to cut your cleaning time by using a foil pan… I did 🙂
  4. Insert a probe thermometer into the center of the roast. Make sure not to hit the bottom of the pan as this will throw off the temperature.
  5. Roast at 450-degrees for 15 minutes to develop a beautiful crust.
  6. Then turn down to 375-degrees and cook until thermometer reaches 145 degrees.
  7. Let roast rest for 15 minutes while covered with foil.
  8. Now just slice and serve.

Three Mustard and Rosemary Pork Loin 3

P.S. I linked this on on Rachel’s fab mouth watering Mondays at the Southern Faity Tale 

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14 Comments

    1. Nickida thanks for coming by… it doesn’t help that I’m ALWAYS hungry 🙂 Let me know if you make this! I promise it will be the easiest roast you ever made!

  1. Thanks for the recipe! Though I’m not a cook at all, I do at least try when the mood strikes. My mom is & my grandma was a great cook, sadly it skipped me. I will try this one day (probably with less ingredients) when I get the urge. Wish I was a great cook, but I’ll save that for someone like you who loves it anyway 🙂

  2. That looks delicious! I am going to say that on every post that I read of yours, I have a feeling! Your food photography is amazing! You should write a post and give us all tips…I know I could use them. I take great sports photos but food, forget it. I am working on it though! Pinning.

    1. Michelle! Are you kidding me?! That is the nicest compliment I have ever gotten! My food photography has gotten better… A LOT better. If you look at pics from a few years ago…you will see how wretched they used to be! Look at some of my makeover monday posts and you will see links to the older pics…SCARY! I take a LOT of pictures of the food! Sometimes up to 100! I got the Cannon Rebel and vowed to learn how to actually shoot in manual mode eventually. My website designer is also a photographer so she coaches me a great deal on it…I am still scared to go into manual mode…but once I do master my camera I will certainly do a post! The one thing I do all the time, is practice with food as well as look at lots of other bloggers photos who I admire. Sally at Sallys baking addiction has a great post here…http://sallysbakingaddiction.com/2013/01/20/bites-for-growing-your-blog-food-photography-basics/ on food photography basics that I constantly go back to. Pinch of Yum also has an awesome Ebook out that really helped me… http://pinchofyum.com/category/food-photography . I will help with what I can…but I am afraid I am still learning. And my pics come out nice because I truly practice and try and work as much as possible with natural lighting. ALTHOUGH this pi in particular… I used a handy LED video light that I bought on amazon that really helps when I have to take pics at night in my kitchen 🙂

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