Make 4 to 6 servings
|2||tablespoons Dijon mustard|
|1||teaspoon minced tarragon|
|2||tablespoons lemon juice|
|1/3||cup reduced-sodium chicken or vegetable broth|
|1-1/2||to 2 pounds boneless pork loin, visible fat removed|
|1/2||teaspoon freshly ground black pepper|
|1||teaspoon ground paprika|
- Preheat oven to 350°F. For glaze, combine mustard, tarragon, lemon juice and broth in small bowl; set aside.
- Line roasting pan with foil. Place pork on rack in prepared pan. Sprinkle roast with pepper and paprika. Bake 15 minutes. Remove roast from oven. Spoon glaze evenly over roast; bake 20 minutes. Baste roast with pan drippings. Bake 20 to 30 minutes or until internal temperature reaches 160°F.
- Remove roast from oven; let stand 15 minutes before slicing.
|Serving Size:||3 ounces cooked pork with 2 teaspoons glaze|
|Calories from Fat||31 %|
|Total Fat||6 g|
|Saturated Fat||2 g|
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