| Level: | Easy |
| Total: | 3 hr 25 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 3 hr |
| Yield: | 6 servings |
Ingredients
- 1/4 cup spicy brown mustard
- 2 tablespoons canola oil
- 1 tablespoon chopped garlic
- 1 tablespoon brown sugar
- 2 teaspoons finely chopped fresh rosemary, plus 2 sprigs
- One 5- to 6-pound pork shoulder, deboned, rolled and tied securely, skinless or skin-on
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 325 degrees F.
- In a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste.
- Place the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing. (Reserve 1 cup sliced pork for another use, such as Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.) Serve the sliced pork with the pan drippings poured over top.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 797 |
| Total Fat | 61 g |
| Saturated Fat | 20 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 54 g |
| Cholesterol | 221 mg |
| Sodium | 1016 mg |
Reviews
So easy and delicious. Great flavor combo. We can’t wait to make it again.
I am a mostly-vegetarian, but make this for the family for New Year’s dinner and had to have a nibble of the crust! Fantastic! And got rave reviews from everyone else! Followed the recipe exactly, even de-boned the roast.
I used a pork half-loin roast in this recipe, and it was so yummy! Keep your eye on this as it roasts. Mine was done earlier than the recipe said, and all ovens are different. Don’t over-cook it or you’ll end up with tough, dry meat so keep your thermometer handy. I served this with some mashed potatoes & green beans.
This was an amazing, well flavored roast. I used fresh rosemary and substituted horseradish mustard for the spicy brown mustard since I didn’t have any on hand. I forgot about deboning it, but it turned out great anyway!
So easy to make and Goes well with so many Sides! This is a Winner!!!
I subbed olive oil for canola oil, and added some fresh rosemary. Amazing.
Very delicious.I put some adobo before adding the paste and also put some extra water in the pan.
First time cooking pork tenderloin—recipe easy to follow and was a hit! Thanks!
This was the best tasting pork roast I have ever eaten & my husband felt the same. Delicious!!
Wow, the house smells great and the roast was delicious too! Mine took last time to roast as well