Ingredients:
- 2 tablespoons spicy mustard
- 1 teaspoon Creole seasoning
- 1 teaspoon dried leaf thyme, crumbled
- 1/2 teaspoon dried rosemary, crumbled
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 bone-in pork loin roast, about 4 to 5 pounds
- Salt and pepper
Preparation:
Line a 13x9-inch baking pan with foil. Heat oven to 325°.Combine mustard, Creole seasoning, thyme, rosemary, garlic powder, and olive oil in a small bowl.
Wash pork roast and pat dry; trim and discard excess fat. Sprinkle with salt and pepper. Rub the mustard mixture all over the roast; place, fat side up, in the prepared baking pan. Insert a meat thermometer in the center of the meat, not touching fat or bone.
Bake for 2 to 2 1/2 hours, or until the pork registers about 160° on the meat thermometer.
Serves 6.
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