Petite Pork Roast Recipe

Petite Pork Roast Recipe photo by Taste of Home

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"This roast is truly delicious," says Rita Applegate of La Mesa, California. "The mustard sauce complements the pork nicely."

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Petite Pork Roast Recipe

Prep: 10 min. + marinating Bake: 1 hour + standing

Yield: 2 Servings

10 60 70

Ingredients

1 tablespoon reduced-sodium soy sauce
1/8 teaspoon ground mustard
1 teaspoon fennel seed
1 teaspoon caraway seeds
1 boneless pork sirloin roast (1 pound)
SAVORY MUSTARD SAUCE:
1 tablespoon ground mustard
1/2 teaspoon cornstarch
2 tablespoons water
4-1/2 teaspoons light corn syrup
1-1/2 teaspoons cider vinegar

Directions

In a small bowl, combine soy sauce and mustard; rub over roast.
In a shallow bowl, combine fennel and caraway seeds; coat roast with roast. Cover; refrigerate for at least 2 hours.
Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour and 20 minutes or until a meat thermometer reads 160°. Cover and let stand for 10 minutes.
For sauce, in a small saucepan, combine the mustard, cornstarch and water until smooth. Stir in corn syrup and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with roast. Yield: 2 servings.

Nutritional Analysis: 1 serving with 2 tablespoons sauce equals 395 calories, 15 g fat (5 g saturated fat), 136 mg cholesterol, 411 mg sodium, 15 g carbohydrate, 1 g fiber, 48 g protein.

Originally published as Petite Pork Roast in Cooking for 2 Spring 2005, p51