Mustard-Molasses Pork Roast
A boneless pork loin roast is marinated overnight in mixture of molasses, Dijon mustard and tarragon vinegar and then roasted to perfection.
1/2 cup unsulphured molasses
1/2 cup Dijon mustard
1/4 cup tarragon vinegar
4 pounds boneless pork loin roast
- In large glass or plastic (nonreactive) bowl, whisk together molasses, mustard and vinegar. Add pork, turning to coat all sides. Marinate overnight in refrigerator, turning pork several times.
- Preheat oven to 325°F (160°C). Remove pork from marinade; transfer marinade to a small stainless steel or nonstick (nonreactive) saucepan. Bring marinade just to a boil; remove from heat and set aside.
- Place pork loin in a shallow glass roasting pan. Insert meat thermometer into center of the thickest part of the meat. Roast for 2 to 3 hours or until meat thermometer reaches 170°F (75°C), basting with marinade every 30 minutes.
- Let stand for 10 minutes; carve and serve warm.
Makes 8 servings.