Petite Pork Roast Recipe
Petite Pork Roast Recipe photo by Taste of Home
Next Recipe

Petite Pork Roast Recipe

Be the first to add a review
Publisher Photo
"This roast is truly delicious," says Rita Applegate of La Mesa, California. "The mustard sauce complements the pork nicely."
TOTAL TIME: Prep: 10 min. + marinating Bake: 1 hour + standing
MAKES:2 servings
TOTAL TIME: Prep: 10 min. + marinating Bake: 1 hour + standing
MAKES: 2 servings


  • 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)
  • 1 tablespoon ground mustard
  • 1/2 teaspoon cornstarch
  • 2 tablespoons water
  • 4-1/2 teaspoons light corn syrup
  • 1-1/2 teaspoons cider vinegar

Nutritional Facts

8 ounce-weight: 395 calories, 15g fat (5g saturated fat), 136mg cholesterol, 411mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 48g protein.


  1. In a small bowl, combine soy sauce and mustard; rub over roast.
  2. In a shallow bowl, combine fennel and caraway seeds; coat roast with roast. Cover; refrigerate for at least 2 hours.
  3. 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.
  4. 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.
Originally published as Petite Pork Roast in Cooking for 2 Spring 2005, p51

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Petite Pork Roast

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image