Pork Roast with Dijon Glaze

Ingredients

• Pork sirloin (chops or roasts)

  Fresh, loin, boneless, separable lean and fat, raw

  3 lb or 1.36kg

• Paprika

  Spices

  2 tbsp or 14g

• Cumin

  Spices, cumin seed

  2 tbsp, ground or 18g

• Garlic powder

  Spices

  2 tbsp or 19g

• Coriander leaf

  Spices, dried

  2 tbsp or 4g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  ½ tbsp or 3g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Water

  Plain, clean water

  3 ½ tbsp or 52g

• Dijon mustard

  Grey poupon

  3 tbsp or 45g

Directions

1. Preheat the oven to 425°F and set a rack in the center.
2. Place the pork in a roasting pan or baking dish, fat-side up, and score the fat cap in a crosshatch pattern without cutting into the meat.
3. In a small bowl, mix the paprika, cumin, garlic powder, salt, and pepper. Rub evenly over the pork, working it into the scored fat. Sprinkle the dried coriander over the surface.
4. Roast for 15 minutes at 425°F to brown. Reduce the oven to 350°F and continue roasting for 15 minutes.
5. Meanwhile, whisk the water, olive oil, and Dijon mustard until slightly emulsified to form the glaze.
6. Brush the pork generously with the glaze and return to the oven at 350°F. Roast until an instant-read thermometer inserted into the center registers 150°F, about 40–45 minutes.
7. Transfer to a cutting board and rest 10 minutes before slicing and serving.