A delicious and impressive entree. Leftovers make wonderful sandwiches.
1 boneless pork roast, about 3 pounds 1/3 cup olive oil 3 tablespoons white wine or white balsamic vinegar 1 tablespoon grainy Dijon-style mustard 1-1/2 teaspoons dry ground mustard 1-1/2 teaspoons mustard seed Coarsely ground black pepper to taste
Calories 388 (65% from fat) • carbo. 1g • prot. 33g • fat 28g • sat • fat 8g • chol. 109mg • sod. 158mg
Trim any visible fat from pork. In a Cuisinart® food processor fitted with the metal blade, process oil and remaining ingredients (not pork roast) until combined, about 10 seconds. Place pork roast in a jumbo plastic food storage bag or non metallic casserole dish. Pour in marinade and turn meat to cover with marinade. Seal bag or cover casserole with plastic wrap. Marinate in refrigerator, turning occasionally, at least 8 hours or overnight. About 20 minutes before cooking, preheat oven to 325°F. Remove pork from marinade and place in a Cuisinart® Roast - Bake pan or other 13 x 9 x 2 - inch roasting pan. Sprinkle with pepper and roast, uncovered, for 1-1/2 to 1-3/4 hours (about 30 - 35 minutes per pound) or until thermometer registers 160°F (medium)* to 170°F. (well done). Let rest 10 minutes before slicing. Cut into slices of desired thickness using a Cuisinart™ Electric Knife fitted with the carving blade. May be served warm or chilled.
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