ROAST PORK WITH DIJON, AND ROSEMARY,
This roast pork with dijon, rosemary, and garlic is my go-to recipe, on those occasions when I do decide to cook a pork roast. This simple roast pork with dijon, rosemary, and garlic recipe, is easy to prepare and has a lot of flavors. It makes a great leftover as it is also delicious and eaten cold. Just like with the beef roast, I soak the pork in a saltwater brine for a couple of hours prior to cooking.
How do you store leftover roast pork?
Storing leftover roast pork is easy! All you need to do is let it cool completely before transferring it to an airtight container and refrigerating it. If you want to save it for even longer, you can divide the meat into smaller portions and freeze them for up to 3 months. Make sure to label each portion so that you know when it was stored, and enjoy your leftovers!
Leftover roast pork is a great way to add flavor and variety to your weekly meals. Whether you plan on using it for sandwiches, tacos, or soups, there are plenty of ways to store it and keep it fresh! To store leftover roast pork, wrap it tightly in plastic wrap or place it in an airtight container. Put the container in the refrigerator and enjoy your delicious leftovers within 3-4 days. With a little bit of planning, you can easily make sure that no roast pork goes to waste!
Ingredients
- 1 boneless pork loin roast
- ¼ cup dijon mustard
- 2 tbsp sea salt
- 1 tbsp black pepper
- 2 tbsp fresh parsley, chopped or 1 tbsp dried
- 3 garlic cloves, minced
Roast Pork with Dijon, Rosemary and Garlic
Equipment
- 1 roll paper towel
- 1 medium bowl
- 1 thermometer
- 1 medium roasting pan
- 1 large butcher knife or chef's knife
Ingredients
- 1 boneless pork loin roast
- ¼ cup dijon mustard
- 2 tbsp sea salt
- 1 tbsp black pepper
- 2 tbsp fresh parsley chopped or 1 tbsp dried
- 3 garlic cloves minced
Instructions
- Preheat the oven to 325 F. Rinse the roast and pat dry with paper towels.
- In a bowl, combine the mustard, sea salt, pepper, rosemary and garlic. Rub the mixture over the roast.
- Place roast, fat side up, in a roasting pan and cook for about 2 to 2 ½ hours, or until internal temperature reaches 150 F. Once removed from the oven, let rest for 15-20 minutes. Slice and serve.
Nutrition
I haven’t made this recipe with the roast pork with the dijon, rosemary and garlic for a while now. But glad I did yesterday. It turned out great. I really did enjoy this dish, so much. Can’t wait to make it yet again. Always remember when I post these recipes for you to try on this blog, if you are not in possession of the fresh herb, you can always substitute the dried herb and it will still be the same recipe.
If you ever need assistance in figuring out when to start to make the roast pork or the difference between the fresh herb and dried herb measurement, you can always just shoot me an email by going to my contact page, and I will be happy to help you to figure it out.
It is all in the Presentation of the roast pork with djion and rosemary
It is all in the presentation is a really true statement. Want to make this a pretty presentation? You can surround it with potatoes and carrots before serving it. Actually, you can use your own vegetables of choice. Just decide on what you feel like eating along with the roast and go for it!
