Garlic and Mustard Pork Roast

• 1/4 cup spicy brown mustard
• 2 tablespoons canola oil
• 1 tablespoon chopped garlic
• 1 tablespoon brown sugar
• 2 teaspoons finely chopped fresh rosemary, plus 2 sprigs
• One 5 to 6-pound pork shoulder, deboned, rolled and tied securely, skinless or skin-on
• Salt and freshly ground black pepper

1. Preheat the oven to 325 degrees F.
2. In a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary.
3. Place the pork roast on top of a rack fitted in a roasting pan.
4. Place the 2 rosemary sprigs underneath the pork.
5. Sprinkle the roast well with salt and pepper.
6. Using a brush or hands, completely coat the roast with the mustard and garlic paste.
7. Place the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours.
8. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing.
9. (Reserve 1 cup sliced pork for Round 2 Recipe Open Faced Roast Pork and Onion Sandwich.)
10. Serve the sliced pork with the pan drippings poured over top.

brown mustard, canola oil, garlic, brown sugar, fresh rosemary, pork shoulder, salt

Taken from www.foodnetwork.com/recipes/sandra-lee/garlic-and-mustard-pork-roast-recipe.html (may not work)