Mustard-Crusted Pork Roast And Browned Potatoes

• 1 (4-to 5-pound) boneless pork loin roast
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup coarse-grained mustard
• 8 garlic cloves, minced
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons chopped fresh rosemary
• 2 pounds new potatoes
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Garnish: fresh rosemary sprigs

1. Place pork in a greased roasting pan. Rub with 1/4 teaspoon each salt and pepper. Combine mustard and next 4 ingredients in a small bowl; spread evenly over pork.
2. Peel a crosswise stripe around each potato with a vegetable peeler, if desired. Cut each potato in half lengthwise. Toss potatoes with 2 tablespoons oil, 1 tablespoon chopped rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add to roasting pan around pork. Insert meat thermometer into thickest part of roast.
3. Bake at 375u0b0 for 1 hour to 1 1/4 hours or until thermometer registers 160u0b0. Let stand 10 minutes. Transfer roast to a serving platter. Surround pork with potatoes. Garnish, if desired.

pork loin roast, salt, pepper, coarsegrained mustard, garlic, olive oil, balsamic vinegar, fresh rosemary, potatoes, olive oil, rosemary, salt, pepper, rosemary sprigs

Taken from www.myrecipes.com/recipe/mustard-crusted-pork-roast-browned-potatoes (may not work)