Email to Cat      

Cat's Roast Pork with Teriyaki & Mustard

Source of Recipe


My own version






List of Ingredients



• 1 small pork roast (about 1 lb.)
  
• 1 clove garlic, minced
  
• Salt, black pepper, cayenne (optional), rosemary and thyme to taste
  
• 1/4 to 1/2 onion, diced
  
• Sliced celery and wedges of onion
  
• 1/4 cup bottled teriyaki sauce
  
• 1 Tbsp plus 1 tsp dry white wine (or water)
  
• 1 Tbsp Dijon mustard
  
• 1/2 tsp freshly ground black pepper
  






Instructions



1. Place pork roast on a piece of aluminum foil large enough to wrap the pork in. Score meat lightly and rub the minced garlic and seasonings to taste into the meat. Sprinkle diced onion, celery and onion wedges around the outside of the roast. Whisk together the teriyaki sauce, wine or water, mustard and black pepper; pour half of the teriyaki mixture over the pork. Wrap pork in the foil, enclose tightly and marinate in refrigerator in a shallow roasting pan for 1 to 2 hours.
   
   
2. Preheat oven to 375 degrees (F).
   
   
3. Unwrap pork and roast, uncovered, for 20 minutes. Pour remaining teriyaki mixture over pork. Baste with the caramelized pan juices every so often. Continue roasting 30 to 40 minutes longer, or until the internal temperature reaches 160 degrees (F). Remove to a cutting board and let sit 5 minutes before slicing.
   
   Drizzle meat with pan juices and serve with the roasted celery and onion wedges. Try with Dijon mustard on the side.