The beauty of this marinade is that it can be used during the holidays and beyond. Try it on roasted or pan-seared chicken, as well as any other cut of pork.
• (1)31/2to4pound pork top loin roast
• 1/2 cup dijon mustard
• 1/2 cup maple syrup
• 2 tablespoons fresh thyme
or 2 teaspoons dried
• kosher salt
• freshly ground black pepper
In a medium mixing bowl, whisk together the mustard, maple syrup and thyme.
Season the pork loin with salt and pepper, then place it in a large, shallow dish or food storage container, and pour the marinade over top, being sure that the marinade is evenly distributed.
Cover (or seal), then place in the refrigerator for 2 to 24 hours.
Preheat the oven to 375° F.
Line a 9 by 13-inch rimmed baking sheet with parchment paper, and place the pork loin fat-side up on the parchment. Discard the remaining marinade.
Roast the pork loin until a thermometer inserted in the center registers 145°F, approximately one hour.
Allow the tenderloin to stand for 3 to 5 minutes before slicing and serving.