Herb Coated Pork Roast with Radish Mustard
Yield: 6
Cooking Time: 1 to 1 1/2 hours
Preparation Time:
Ingredients
3 lb (1.5 kg ) Canadian Pork loin roast, boneless
3 tbsp (50 mL) Dijon mustard
1 medium onion, minced
3 cloves garlic, minced
2 tbsp (25 mL) paprika
1 tbsp (15 mL ) each crushed black peppercorns, dried basil and salt
2 tsp (10 mL) each dried thyme, celery seed
1 tsp (5 mL) each ground sage, cayenne pepper
Radish Mustard Sauce
1 cup (250 mL) grated radishes
1/4 cup (50 mL) chopped green onions
1/3 cup (75 mL) finely chopped mustard pickle
1/4 cup (50 mL ) Dijon or honey mustard
Sour cream, yogurt or whipped cream, if desired
Cooking Instructions
Rub the roast with Dijon mustard. Combine remaining ingredients in a shallow dish and roll Pork in mixture to coat thoroughly. Cover; refrigerate and marinate 8 hours to overnight.
Preheat barbecue on high; reduce temperature to medium. Place roast on rotisserie with pan below to deflect direct heat. Close barbecue cover and roast 1 to 11/2 hours until internal temperature measured with a meat thermometer reaches 155 -160 F (68 - 70C).
Combine ingredients for Radish Mustard Sauce. If desired, fold in sour cream, yogurt or whipped cream. Makes 1-1/3 cups (325 mL).
Serve roast with sauce, new potatoes and green beans.
