Frenched Pork Loin Roast
3-4 lb. French cut Pork loin roast
1 tbsp. Dijon mustard (or grainy brown mustard)
1 tbsp. Olive oil
1 tsp. Italian seasoning
½ tsp. garlic powder
½ tsp. onion powder
4 carrots, peeled and cut into chunks
4 yellow potatoes, rinsed and quartered
1 yellow onion, chopped
Salt & Pepper, to taste
1 cup chicken broth or water
Preheat oven to 450-degrees F. In a small bowl, combine mustard, oil and seasonings. Mix well and rub over the outside of the pork loin. Place on a baking sheet, with wire rack, and roast 10 minutes. Reduce heat to 350-degrees F and remove roast from oven and add vegetables around roast, season vegetables with salt and pepper, pour chicken broth around vegetables, return to oven and continue roasting for 15-20 minutes per pound or until internal temperature reaches 140-degrees F. Remove from oven to a cutting board and tent with foil for 15-20 minutes. Temperature will rise 5-10 degrees while resting. Slice and serve with vegetables.
(Check a couple of times to make sure there’s moisture in the roasting pan while veggies are cooking. Add more broth or water as needed)
(If you want to brine roast, add 6 cups cold water to a 4-5 quart slow cooker with 3 tbsp. Kosher salt, 2 tbsp. Sugar, and some black peppercorns. Whisk to dissolve and add roast. Cover and refrigerate 6-8 hours, remove, pat dry with paper towels and add mustard mixture, cover loosely with plastic wrap and refrigerate. Remove 1 hour before
