5/10-French Cut Pork Loin Roast with Vegetables

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


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