As I’ve said before, I love a good roast for its ease, time efficiency and wealth of leftovers. However, I often find with pork roasts that they can easily taste dry and/or flavourless. In the effort of spiking this one up a bit, I whipped up this rub and the results were excellent. If you have time, you would also do well to leave it on for up to an hour before roasting to really jack up the flavour.
Roast Pork Rub
1 tablespoon grainy mustard
1 tablespoon olive oil
1 teaspoon horseradish
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic salt
1/2 teaspoon mustard seed powder
1/2 teaspoon fresh pepper
Low sodium chicken stock
Place the pork roast on a baking sheet. Use a small, sharp knife to poke holes all-over the top of the roast. Combine all of the ingredients together and massage over top, making sure to use extra mix around the knife holes. Fill the bottom of the baking pan with a half inch of chicken stock. Roast at 400°F for about 45 minutes, until cooked through. Let cool for about ten minutes before slicing. Enjoy!
Pot of Roses 