Pork Roast with Apple Pie Mustard

Pork Roast with Apple Pie Mustard

2-1/2 pound boneless pork loin roast

1-1/4 cups brown sugar, firmly packed

3/4 cup granulated sugar

1 tablespoons black pepper,

coarsely ground

2 tablespoons kosher salt

2-1/2 teaspoons garlic powder

2 tablespoons onion powder

1 teaspoon dry mustard

1/3 cup grain mustard

1/3 cup Dijon mustard

1 tablespoon Worcestershire sauce

1/2-1 teaspoon cayenne pepper

1-1/2 teaspoons dried sage, crushed

1 teaspoon dried thyme, crushed

1-1/2 teaspoons paprika

1/2 cup oil

1/2 cup vinegar

Mix all ingredients together and mix well with a whisk incorporating oil into mixture (everything except pork roast.) Put pork into plastic bag; add marinade mixture. Seal bag and refrigerate; leave to marinade at least 8 hours, better if it’s 24 hours.
Remove roast from marinade. Place roast on rack in shallow roasting pan. Pour marinade over the roast. Lay a piece of foil loosely over the pork. Roast in a 200 degree oven for 2 hours. Increase temperature to 250 degrees and cook for another 1-1/2 hours or until tender when you stick a fork in it. Remove foil, spoon marinade over the meat and run under the broiler to crisp any fat on the roast. Remove from oven. Cover with foil; let stand 15 minutes before slicing.
Slice and serve with yeast rolls and apple pie mustard.

Apple Pie Mustard

Mix equal amounts of Dijon mustard and apple pie filling.