(There really are no specific amounts for the ingredients; it depends on the size of the roast. Just use a pastry brush to coat the roast completely with the mustard then enough brown sugar to stick to the mustard. I had to list amts for each ingredient so I used approx., but it could be more or less. The salt and pepper amts listed are also approx. Just use how ever much you want to when seasoning the pork loin.)
2
Season the pork loin with salt and pepper and open roast the pork on a rack in a 425 degree F oven for 1/2 hour.
3
Brush the entire surface of the roast with a large grain dijon mustard, then press brown sugar into the mustard, all over the roast.
4
Return the roast to the oven, reduce the heat to 375 degrees F. Continue to roast until the internal temperature of the roast hits between 145 to 160 degrees F on a meat thermometer.
5
Baste the roast in the drippings/sauce several times during the cooking time.
6
Let the roast rest for 10 minutes before carving and serving.
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Recipe Notes
Cooking time will vary depending upon the size of the roast. Always use a meat thermometer to check that pork is properly cooked. NOTE: This roast was cooked to 160 degrees which is about right for well done. The US Dept of Agriculture revised the safe cooking temperature of pork loin to 145 degrees a couple of years ago but at that temperature the meat will still be a little pink which is perfectly fine but many people will not prefer it pink.
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*** Instead of the pork loin roast, you can use boneless chops and reduced the cooking time – 425 degrees for 15 minutes and 375 degrees for 15 – 20 minutes.
