Rosemary is one of my favorite herbs, yet for a long time the only thing I ever combined it with was roasted baby red skin potatoes. Until this summer, when a friend started giving me lots of fresh rosemary from her garden.
The herb goes really well with other vegetables, too, as in Fresh Corn & Rosemary Basil Pesto.
Now that fall has arrived, it seemed fitting to use rosemary to flavor a pork roast for dinner. You probably already have everything else you need to make this marinade and sauce: olive oil, maple syrup and mustard are blended with the rosemary.
To me, this combination of flavors truly tastes like fall.
Rosemary, Maple & Mustard Pork
Inspired by this recipe from Eating Well
1 2-3 pound pork roast or pork loin roast
3 tablespoons olive oil
3 teaspoons chopped fresh rosemary
3 tablespoons maple syrup
3 tablespoons spicy brown mustard
Prick pork roast all over with a fork. Season with salt and pepper.
In a small bowl, mix together olive oil, rosemary, maple syrup and mustard.
Lightly coat a roasting pan with cooking spray. Place pork roast in pan. Pour about half of the sauce on top of the pork roast. Cover and refrigerate 2 hours to overnight.
Set aside the rest of the sauce and keep at room temperature.
Preheat oven to 375 degrees. Place roasting pan in oven. Cook for about 1 hour, or until pork is no longer pink inside.
Remove from oven and let sit for 10 minutes. If your roast is wrapped in a string net, remove string, then slice pork roast. Top with remaining sauce.