Rosemary-Dijon Roast Pork With Autumn Fruit Compote

1. 1

   Pat pork roast dry with paper towels. Sprinkle or rub roast with salt and pepper.

2. 2

   Heat oil in a large heavy skillet over medium-high heat. Brown pork roast on all sides, about 5 minutes total. Place roast on a rack in a lightly greased roasting pan.

3. 3

   Combine mustard and 2 Tbsp. rosemary; spread onto browned pork.

4. 4

   Bake, uncovered, at 350u00b0 for 45 to 55 minutes or until a thermometer inserted in center of roast registers 155u00b0. Cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160u00b0 before slicing. Serve with Autumn Fruit Compote.

* Per serving · 4 servings · Values may vary.

No additional tips available.