Pork Roast with Dijon Glaze

Ingredients

• Pork top loin (roasts)

  Fresh, loin, boneless, separable lean and fat, raw

  48 oz or 1.36kg

• Paprika

  Spices

  2 tbsp or 14g

• Cumin

  Spices, cumin seed

  2 tbsp, ground or 18g

• Garlic powder

  Spices

  2 tbsp or 19g

• Coriander leaf

  Spices, dried

  2 tbsp or 4g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  ½ tbsp or 3g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Water

  Plain, clean water

  3 ½ tbsp or 52g

• Dijon mustard

  Grey poupon

  3 tbsp or 45g

Directions

1. Preheat your oven to 425°F.
2. Place the roast in a baking dish and score the fatty surface with a sharp knife.
3. In a small bowl, mix the paprika, cumin, garlic powder, salt, and pepper. Rub the mixture over the roast, ensuring it gets into the scored areas. Sprinkle with fresh coriander.
4. Roast for 15 minutes at 425°F, then reduce the heat to 350°F and continue cooking for another 15 minutes. If not using the glaze, cook for a total of 55 to 60 minutes at 350°F.
5. While the roast cooks, whisk together the water, olive oil, and Dijon mustard to make the glaze.
6. After 15 minutes at 350°F, remove the roast and brush with the glaze. Return to the oven and cook until a meat thermometer reads 150°F, about 40 to 45 minutes.
7. Let the roast rest before carving and serving.

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