Mustard-Rosemary Pork DinnerMustard-Rosemary Pork Dinner
Mustard-Rosemary Pork Dinner

Mustard-Rosemary Pork Dinner

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Recipe - Price Rite of Bethlehem
Mustard-RosemaryPorkDinner.jpg
Mustard-Rosemary Pork Dinner
Prep Time10 Minutes
Servings6
Cook Time45 Minutes
Calories408
Ingredients
3 tbs honey mustard
2 tbs brown sugar
1 tbs chopped fresh rosemary plus additional for garnish (optional)
2 lbs 1 pork loin
12 oz 2 bags organic rainbow baby carrots
1 tablespoon olive oil
1 pound Yukon Gold mashed potatoes
Directions

1. Preheat oven to 375°; line rimmed baking pan with parchment paper. In small bowl, stir mustard, sugar and rosemary.

 

2. Place pork on 1 side of prepared pan; place carrots on opposite side. Spread mustard mixture over pork; stir oil, and ¼ teaspoon each salt and pepper into carrots. Bake pork and carrots 45 minutes or until internal temperature of pork reaches 145°, stirring carrots and rotating pan once. Transfer pork to cutting board; tent loosely with foil and let stand 10 minutes. Toss carrots with pan drippings. Makes about 3 cups carrots.

 

3. Heat mashed potatoes in microwave oven on high 3 minutes or until heated through, stirring occasionally. Makes about 2 cups.

 

4. Cut pork crosswise into 12 (¾-inch-thick) slices; serve with carrots and potatoes, sprinkled with rosemary, if desired.

 

Nutritional Information

  • 19 g Fat
  • 8 g Saturated
  • 92 mg Cholesterol
  • 916 mg Sodium
  • 30 g Carbohydrates
  • 5 g Fiber
  • 15 g Sugars
  • 6 g Added Sugars
  • 32 g Protein

10 minutes
Prep Time
45 minutes
Cook Time
6
Servings
408
Calories

Shop Ingredients

Makes 6 servings
3 tbs honey mustard
French's Honey Mustard Dipping Sauce, 1.7 oz
French's Honey Mustard Dipping Sauce, 1.7 oz
$0.99$0.58/oz
2 tbs brown sugar
Domino Premium Pure Cane Light Brown Sugar, 16 oz
Domino Premium Pure Cane Light Brown Sugar, 16 oz
$1.69$1.69/lb
1 tbs chopped fresh rosemary plus additional for garnish (optional)
Not Available
2 lbs 1 pork loin
Smithfield Original Recipe Fresh Pork Loin Filet, 27.2 oz
Smithfield Original Recipe Fresh Pork Loin Filet, 27.2 oz
$7.99$0.29/oz
12 oz 2 bags organic rainbow baby carrots
Bowl & Basket Baby Carrots, 16 oz
Bowl & Basket Baby Carrots, 16 oz
$1.09$0.07/oz
1 tablespoon olive oil
Cento Extra Virgin Olive Oil, 101 fl oz
Cento Extra Virgin Olive Oil, 101 fl oz
$37.99$0.38/fl oz
1 pound Yukon Gold mashed potatoes
Bowl & Basket Yellow Potatoes, 5 lb
Bowl & Basket Yellow Potatoes, 5 lb
$4.99$4.99/5lb

Nutritional Information

  • 19 g Fat
  • 8 g Saturated
  • 92 mg Cholesterol
  • 916 mg Sodium
  • 30 g Carbohydrates
  • 5 g Fiber
  • 15 g Sugars
  • 6 g Added Sugars
  • 32 g Protein

Directions

1. Preheat oven to 375°; line rimmed baking pan with parchment paper. In small bowl, stir mustard, sugar and rosemary.

 

2. Place pork on 1 side of prepared pan; place carrots on opposite side. Spread mustard mixture over pork; stir oil, and ¼ teaspoon each salt and pepper into carrots. Bake pork and carrots 45 minutes or until internal temperature of pork reaches 145°, stirring carrots and rotating pan once. Transfer pork to cutting board; tent loosely with foil and let stand 10 minutes. Toss carrots with pan drippings. Makes about 3 cups carrots.

 

3. Heat mashed potatoes in microwave oven on high 3 minutes or until heated through, stirring occasionally. Makes about 2 cups.

 

4. Cut pork crosswise into 12 (¾-inch-thick) slices; serve with carrots and potatoes, sprinkled with rosemary, if desired.