Sweet and Peppery Pork Roast

Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe. This is a lovely twist on a regular pork loin roast. There is little honey in this and by Z3.5 your liver is operating properly again and will tolerate this bit of natural sugar with no problem.

Serving Size: Serves 6

Ingredients:

• 3 lb pork loin roast
• 2 Tbl of honey. Get a good, all natural honey.
• 2 Tbl of Dijon mustard
• black pepper to taste
• sea salt to taste

Instructions:

Preheat your oven to 375 degrees.

Turn the pork roast fat side up. Take a sharp knife and score it about every half inch just into the meat about a quarter inch.

In a small bowl combine the honey and Dijon mustard. Stir to blend well.

Put the roast in your roasting pan. Spread the honey-mustard combination across the top of the roast and down into the cracks. I use a pastry brush for this job but you can do it with a spoon too. Then grate on salt and pepper to taste. An extra grate or two of pepper will provide the peppery bit of flavor to this dish.

Roast your meat for approximately 30 minutes per pound. I use a meat thermometer and stop the cooking at between 155 and 160 degrees.  This leaves the meat juicy and slightly pink. If you like your pork more well done you can leave it in up to 190 degrees. The cooking time will vary a bit based on how large your roast is.

You should get at least six 1/2” slices. For most one slice is enough of a portion.

Enjoy!

Cheers,