Petite Pork Roast
1 (2-pound) pork tenderloin roast
2 tablespoons soy sauce
1/4 teaspoon ground mustard
2 tablespoons fennel seeds
2 tablespoons caraway seeds
Savory Mustard Sauce
Trim fat from pork roast. In a small bowl, combine soy sauce and ground
mustard. Using your fingers, rub the soy mixture onto the roast. On a
piece of wax paper, combine fennel seeds and caraway seeds; roll roast
in seeds to coat evenly. Wrap tightly in plastic wrap and refrigerate 2
hours or overnight.
Preheat oven to 325 degrees. Unwrap roast. Place fat side up onto a
rack in a shallow baking pan. Insert a meat thermometer into thickest part
of the roast. Bake, uncovered, 1 1/2 to 1 3/4 hours or until
thermometer registers 160 degrees.
Remove from oven and transfer onto a cutting board; let roast stand 15
minutes before carving. Transfer onto a serving platter and serve with
Savory Mustard Sauce.
Makes 4 servings.
