Petite Pork Roast Recipe
Petite Pork Roast Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"This roast is truly delicious," says Rita Applegate of La Mesa, California. "The mustard sauce complements the pork nicely."
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 1 hour + standing
MAKES:
2 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Petite Pork Roast in Cooking for 2 Spring 2005, p51

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 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
  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 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

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