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Rosemary-Dijon Roast Pork with Autumn Fruit Compote

Rosemary-Dijon Roast Pork with Autumn Fruit Compote
Rosemary-Dijon Roast Pork with Autumn Fruit Compote is a gluten free, dairy free, and primal main course. This recipe serves 8. One portion of this dish contains approximately 33g of protein, 8g of fat, and a total of 275 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, dijon mustard, rosemary, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

1
Pat pork roast dry with paper towels.
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Pork RoastPork Roast
Equipment you will use
Paper TowelsPaper Towels
2
Sprinkle or rub roast with salt and pepper.
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Salt And PepperSalt And Pepper
Dry Seasoning RubDry Seasoning Rub
3
Heat oil in a large heavy skillet over medium-high heat. Brown pork roast on all sides, about 5 minutes total.
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Pork RoastPork Roast
Cooking OilCooking Oil
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Frying PanFrying Pan
4
Place roast on a rack in a lightly greased roasting pan.
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Roasting PanRoasting Pan
5
Combine mustard and 2 Tbsp. rosemary; spread onto browned pork.
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RosemaryRosemary
MustardMustard
SpreadSpread
PorkPork
6
Bake, uncovered, at 350 for 45 to 55 minutes or until a thermometer inserted in center of roast registers 15
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Kitchen ThermometerKitchen Thermometer
OvenOven
7
Cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160 before slicing.
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Aluminum FoilAluminum Foil
Kitchen ThermometerKitchen Thermometer
8
Serve with Autumn Fruit Compote.
Ingredients you will need
CompoteCompote
FruitFruit
DifficultyHard
Ready In1 h
Servings8
Health Score29
Dairy FreeGluten FreeLow Fodmap
DietsGluten FreeDairy FreeFodmap Friendly
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