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Ingredients
| boneless pork loin roast: 5 lbs |
| white wine: 1/2 cup |
| olive oil: 1/4 cup |
| Dijon mustard: 6 Tbl |
| white mushrooms: 1/4 cup (chopped) |
| soy sauce: 2 Tbl |
| lemon juice: 2 Tbl |
| onions (minced): 2 Tbl |
| salted butter: 2 Tbl (melted) |
| celery seed: 1/2 tsp |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
Dijon Pork Loin Roast - OAMC
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
180 min -
Servings
8 serving(s)
Tags
- Place pork roast in a large zipper freezer bag.
- Add remaining ingredients, seal bag and squish it around to mix together and coat pork.
- Place in freezer.
- To serve:.
- Thaw at least overnight in fridge. (probably longer).
- Remove pork from marinade and place in a roasting pan.
- Roast at 350 degrees for about 2-1/2 hours or until it reaches an internal temperature of 160 degrees.
- Baste with reserved marinade, if desired, the last 45 minutes of cooking time.
- Let sit at least 10 minutes before carving.
- You can also do this in the crockpot:.
- Brown roast in a large skillet coated with olive oil. Turn to brown it on all sides.
- Place in crockpot, dump in marinade, cover and cook over low heat for 8-10 hours.
- Slice and serve as desired.