Maple-Mustard Pork Loin with Roasted Potatoes

I’ve been a bad blogger lately. Not one update yet for December. Ooops... I’ll fix that starting with this recipe. I’ve been cooking/baking and taking pictures, just not getting anything loaded up on this blog. Let’s try a bit more consistency, eh?

So I found this recipe on Rachael Ray’s site. I had a pork loin to use but had no idea what to do with it. The maple/mustard combination sounded pretty interesting. We both really liked this recipe. Definitely do the overnight marinade as the flavor really gets into the meat. The best thing about this recipe is the smell once you get it in the oven. Enjoy!!

Maple-Mustard Pork Loin with Roasted Potatoes

1/4 cup extra-virgin olive oil
1/4 cup Dijon mustard
2 tablespoons pure maple syrup
2 teaspoons chopped fresh rosemary plus 6 sprigs
4 cloves garlic, smashed and peeled
One 4-pound boneless pork loin (about 12 inches long)
One 8-ounce package lean sliced bacon
6 small baking potatoes (1 1/2 pounds), quartered
Salt and pepper

In a resealable plastic bag, mix together 2 tablespoons olive oil, the mustard, maple syrup, chopped rosemary and garlic. Add the pork and turn in the mixture to coat; refrigerate for at least 1 hour or overnight.

Preheat the oven to 375°. Place the rosemary sprigs in the center of a roasting pan. Arrange six 14-inch lengths of kitchen string crosswise, about 2 inches apart, in the pan. Place the marinated pork on top of the strings and rosemary. Lay the bacon slices, on an angle, over the pork loin. Tie each string around the meat to secure the bacon, then trim the loose ends.

Scatter the potatoes around the pork and drizzle with the remaining 2 tablespoons oil; toss to mix. Season the pork and potatoes with salt and pepper. Roast until an instant-read thermometer inserted into the center of the pork registers 150°, about 1 hour. Let rest for 10 minutes before slicing. Serve with the potatoes.

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