Prep Time: 10 mins
Cook Time: 1 hrs
|1 gram||800 grams or 1.75 pounds Cured porl loin rolled in peameal|
|1/4 cup||maple syrup|
|2 tablespoons||Dijon style mustard|
|2 teaspoons||chopped fresh rosemary|
|1 teaspoon||fresh ground black pepper|
1 Preheat oven to 350F/180°C.
2 Cut slits across the top of the roast about a 1/2 inch deep
3 Place the pork roast on pan lined with parchment page.
4 Combine maple syrup, Dijon mustard, chopped rosemary and pepper. Brush half of the basting mixture over the roast. I like to use the French’s Dijon that has chardonnay wine in it for a nicer flavour.
5 Bake in centre of oven for 25 – 30 minutes and baste again with remaining mixture.
6 Bake for an additional 30 minutes, or until a thermometer registers 130F/55°C.
7 Let rest for 5 minutes before slicing.
8 Slice thinly and enjoy for breakfast, lunch or dinner.