Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Favorite Pork Roast




Source of Recipe


TNT Recipeletter


List of Ingredients




3 lb. boneless pork roast
2 cloves garlic, minced
1/2 cup Dijon mustard
2 tbsp soy sauce
2 tbsp vegetable oil
1/2 tsp cracked black pepper
1/4 tsp ground ginger
1/4 cup chopped fresh parsley


Recipe



Pre-heat oven to 325 degrees F. Place the boneless pork roast in a
ovenproof dish. Meanwhile, in a small mixing bowl, combine the
garlic and mustard; then stir in the soy sauce, oil, pepper and ginger.
Set aside 1/2 of the garlic/ginger mixture above. With a rubber
spatula, coat all sides of the roast with 1/2 of the garlic/ginger. Place
the pork roast (already in the ovenproof pan) into the oven and cook
uncovered for 30 minutes. Remove the pork roast from oven and
coat with remaining garlic/ginger mixture then continue to cook roast
another 1 1/2 Hours or until meat thermometer registers 160 degree
F. DO NOT OVER COOK. Roasting times may vary depending on
your particular oven. Remove the pork roast from the oven and
spoon pan juices over the pork roast and sprinkle with parsley. Tent
the pork roast with aluminum foil and let stand 10 minutes before
serving.