Taste of Home
Petite Pork Roast
TOTAL TIME: Prep: 10 min. + marinating Bake: 1 hour + standing
YIELD: 2 servings.
"This roast is truly delicious," says Rita Applegate of La Mesa, California. "The mustard sauce complements the pork nicely."
Ingredients
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1 tablespoon reduced-sodium soy sauce
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1/8 teaspoon ground mustard
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1 teaspoon fennel seed
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1 teaspoon caraway seeds
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1 boneless pork sirloin roast (1 pound)
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SAVORY MUSTARD SAUCE:
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1 tablespoon ground mustard
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1/2 teaspoon cornstarch
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2 tablespoons water
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4-1/2 teaspoons light corn syrup
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1-1/2 teaspoons cider vinegar
Directions
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1.
In a small bowl, combine soy sauce and mustard; rub over roast.
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2.
In a shallow bowl, combine fennel and caraway seeds; coat roast with roast. Cover; refrigerate for at least 2 hours.
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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 thermometer reads 160°. Cover and let stand for 10 minutes.
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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.
Nutrition Facts
8 ounce-weight: 395 calories, 15g fat (5g saturated fat), 136mg cholesterol, 411mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 48g protein.
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