Mustard Creole Pork Roast

Sunday, September 14, 2008

I bought this huge pork roast before the hubby had his surgery. It was on sale, and a great deal. Now, looking at this monster, I realize that I can't buy big things anymore. We are gonna be eating this pork roast for a week!

I wanted something simple and easy, so I combined olive oil, yellow mustard, spicy brown mustard and creole seasoning.

Simple and easy ingredients...

Smeared it all over the pork roast...

Baked it at 325 degrees for 2 hours.
Then I decided I wanted to throw some potatoes in with it. So I took some red potatoes and cut them into wedges.

Put them in a zipock back and tossed them with some olive oil, minced garlic, kosher salt and fresh cracked black pepper.
Dumped them in with the roast, and set the timer for another 60 minutes.
Family said it was the moistest, best tasting pork roast ever.

I love when an experiment works!




Bonnie said...

Sounds wonderful, this will also go on my list to try when the weather is cooler and the oven on feels good. Bonnie

mom said...

This does sound good. Was it beige enough for the girls?

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