Sourthern Comfort Foods
Comfort Foods of the South
© 2011 Spice Delight
Cook Book
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Spice Delight
Rosemary Pork Roast With Mustard & Peppercorn Glaze

1 (4 to 4 pound) boneless pork roast
2 tablespoons olive oil
2 tablespoons prepared mustard
2 tablespoons Spice Delight All-Purpose Essence
2 tablespoons whole dry rosemary
2 tablespoons cracked black pepper
Method for Roast
Place pork roast in roasting pan.
In a small bowl, combine oil, mustard, Spice Delight All Purpose Essence, rosemary and cracked black pepper. Stir into a paste. Use a spoon to spread paste evenly over entire roast.
Cover roast with plastic wrap and let marinate in refrigerator overnight or 2 hours prior to cooking.
Preheat oven to 350 degrees 20 minutes before cooking. Cook roast about 35 minutes before checking temperature with an instant read thermometer.
Remove roast from oven when internal temperature reaches 155 degrees.
Cover with foil and let rest 10 minutes before slicing

Mustard Peppercorn Glaze
Makes about 2 cups
1 cup chicken stock
1 cup beef stock
1 teaspoon whole dry rosemary
1 teaspoon Spice Delight All-Purpose Essence
1 tablespoon prepared mustard
1 teaspoon cracked black pepper
1 tablespoon cornstarch
1 tablespoon water
Method for Glaze
Heat the first 6 ingredients in a medium-size size saucepan over medium heat.
Bring glaze to a slight boil.
Dissolve cornstarch in water. Slowly stir into boiling glaze mixture.
Whisk until glaze is thickened.
Spoon glaze over sliced pork roast.