Ingredients

The following ingredients have 12 Servings
  • 1 batch Maple Mustard Sauce, (divided)
  • 1, 3- pound (1.4 kg) pork loin, (or two pork tenderloins to equal same weight)
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon dry rosemary, (crushed)
  • 1/2 teaspoon smoked paprika

Instruction

  • Position oven rack in middle of oven. Preheat oven to 350°F/180°C.
  • Have Maple Mustard Sauce ready to use. Separate out about 1/2 cup (120 ml) by eye and set aside for serving.
  • Most likely you will have two pieces of pork totalling about 3-pounds (1.4 kg). Season every surface of the pork loin liberally with salt and pepper and then with the rosemary and paprika. Tie the two pieces of pork together into a nice, evenly shaped plump cylinder with butcher's twine.
  • Place pork loin in roasting pan and slather with about half of the larger portion of sauce. Roast for about 30 minutes then baste with additional sauce. Roast for about 20 to 30 minutes more or until an instant read thermometer reads 145°F/63°C. Remove pork from oven, drape loosely with foil and allow to rest for 5 minutes.
  • Use a scissors to snip away the twine. Coat with some of the reserved sauce, slice and serve with remaining reserved sauce. Leftovers can be refrigerated, well wrapped, for up to 3 days.