honey mustard pork roast

2 kg (4 lb.) boneless pork loin roast
50 mL (1/4 c.) Western Classics Honey Mustard Garlic Sauce
15 mL (1 tbsp.) Western Family Soy Sauce
1 mL (1/4 tsp.) crushed red chilies

1. Trim fat from roast. Place in a large plastic bag.

2. Combine Western Classics Honey Mustard Garlic Sauce with soy sauce and crushed chilies. Pour over roast to evenly coat. Tightly close bag and refrigerate for at least 4 hours. Turn bag several times while refrigerated.

3. Preheat oven to 325°F (160°C). Remove roast from bag, reserving any remaining marinade. Place roast on a rack in a roasting pan. Roast uncovered for 2 hours or until meat thermometer registers 160°F (70°C). Baste with reserved marinade several times during roasting. Let roast stand for 15 minutes before carving.

4. Serve with baked potato wedges, stewed apples, and fresh steamed beans.

Serves 12.

Nutritional analysis per serving:
Calories: 422kcal, Protein: 46g, Carbohydrate: 3g, Fiber: 0g, Fat: 24g

	Roasted pork marinated in honey and mustard makes for a tangy dish. The addition of red chillies provides a little extra flavour and an excellent source of vitamins A and C.