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Petite Pork Roast

Petite Pork Roast
"This roast is truly delicious," says Rita Applegate of La Mesa, California. "The mustard sauce complements the pork nicely."
2 ServingsPrep: 10 min. + marinating Bake: 1 hour + standing

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.
© Taste of Home 2011 Tasteofhome Logo

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Petite Pork Roast (continued)

Nutrition Facts: 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.
© Taste of Home 2011 Tasteofhome Logo