Finally got together with our two new friends from Vermont and since I had a lovely pork loin roast in the freezer, some very fresh cauliflower and four sweet potatoes, it was a no-brainer! Bonus – after thawing the roast I didn’t have to marinade it! Start it off with a crisp Caesar salad…actually this meal would be great for Easter...

Honey Dijon Pork Loin Roast

Servings 8 serves

Instructions

• 3- pound pork loin
• 1 tablespoon olive oil
• 1 teaspoon sweet paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• salt and fresh ground pepper, to taste
• 4 cloves garlic, minced
• 1/4 cup honey
• 3 tablespoons low-sodium gluten free soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil

1. Preheat oven to 375˚F.
2. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside.
3. Pat dry pork loin with paper towels.
4. In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
5. Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
6. Take the spice mix and rub it all over the pork loin.
7. Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side.
8. Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
9. In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce.
10. Brush remaining honey mixture over the pork loin.
11. Roast for 45 minutes or until internal temperature of the pork loin reaches 145˚F