Prep Time: 10 minutes
Cook Time: 2 hours, 15 minutes
Total Time: 2 hours, 25 minutes
Yield: Serves 6
- 2 tablespoons spicy mustard or Creole 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 5 pounds
- Salt and pepper
Combine mustard, Creole seasoning, thyme, rosemary, garlic powder, and olive oil in a small bowl.
Wash pork loin 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 155° to 160° on the meat thermometer. Let stand for 15 minutes before slicing.
Pork loin serves 6.
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