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Cookin' With Leo

By Leocthasme

Mustard Maple Pork Roast

Ok, so every month I gotta’ come up with somethin’, whatever. So I gotta’ go searchin’ here an’ there an’ everywhere to find some good eatin’ to write about in this world famous column. My Dear Sweet Italian Fairy Godmother has gone to the South Pole for the summer. Aztec Annie visited me awhile back but she had to go back to guardin’ the Fountain of Youth, which has never been found anyway, so I guess her efforts are workin’ out, whatever.

And, now here I am on my own lookin’ all over the internet and everywhere else for somethin’ good what will please the palates of my far flung following of food fanciers, whoever. Now I know there ain’t many places what can exemplify good stuff as well as I can, but, then as many years as I been doin’ this how much more can I exemplify, however? Seems to me it is time to retire from this plush job and bail out with my golden parachute. But Pencilstubs ain’t got no golden parachutes to bail out with, so now what?

Well I guess I am gonn’ have to conjure up My Dear Sweet Italian Fairy Godmother, Aztec Annie, and a few other fantasy friends famous for formulating food, whatever. Anyway, meanwhile, I found this great recipe somewhere in cyberspace, wherever. So without any further fanfare or fantasy, here is a good recipe for making a Pork Roast.

Here is what you need:

  • 2 ½ pound boneless pork loin roast
  • 2 tablspns Dijon mustard
  • 1 tablspn maple syrup
  • 2 tspn finely shredded orange peel
  • ½ tspn salt
  • ¼ tspn ground black pepper
  • At least 20 tiny new potatoes
  • 1 16 oz package peeled baby carrots
  • 1 tablspn Olive Oil

And here is how you do it:

Preheat oven to 325° F. Combine mustard, syrup, sage, peel, 1/4 teaspoon of the salt, and pepper; spoon onto meat. Place roast, fat side up, on a rack in a roasting pan. Insert a meat thermometer into center. Roast, uncovered, for 45 minutes. Meanwhile, scrub potatoes and cook potatoes in boiling water for 5 minutes. Add carrots; cook for 5 minutes more.. Drain vegetables; toss with oil and 1/4 teaspoon salt. Place in pan around meat. Roast, uncovered, for 45 minutes to 1 hour or until thermometer registers 155° F.. Remove from oven; cover with foil. Let stand for 15 minutes before slicing.

Ya’all Enjoy Now, Ya’heah!

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