Petite Pork Roast Recipe
Source: Originally published as Petite Pork Roast in Cooking for 2 Spring 2005, p51
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- 1 tablespoon reduced-sodium soy sauce
- ⅛ teaspoon ground mustard
- 1 teaspoon fennel seed
- 1 teaspoon caraway seeds
- 1 boneless pork sirloin roast (1 pound)
- SAVORY MUSTARD SAUCE:
- 1 tablespoon ground mustard
- ½ teaspoon cornstarch
- 2 tablespoons water
- 4-1/2 teaspoons light corn syrup
- 1-1/2 teaspoons cider vinegar
Instructions
- In a small bowl, combine soy sauce and mustard; rub over roast.
- In a shallow bowl, combine fennel and caraway seeds; coat roast with roast. Cover; refrigerate for at least 2 hours.
- Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour and 20 minutes or until a meat thermometer reads 160°. Cover and let stand for 10 minutes.
- For sauce, in a small saucepan, combine the mustard, cornstarch and water until smooth. Stir in corn syrup and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with roast.
Thank You Taste Of Home for the picture and recipe!
As stay-at-home moms for eight years, Melissa and Shelley know what it takes to live a savvy lifestyle within a budget. Their passion for helping people has expanded their reach from Stockpiling Moms.com to also including speaking engagements, book authors (Savvy Saving Couponing Secrets from the Stockpiling Moms) and conference co-hosts. Melissa and Shelley are best friends who met through 
