Roast Pork Loin with Honey-Mustard Glaze
Serves 8
The honey-mustard glaze is all the sauce you need on this simple but elegant roast. A meat thermometer is essential here in preventing overcooking, which dries out the meat. Remember to baste frequently.

For pork loin
One 5-pound boneless center-cut pork loin, patted dry
2 teaspoons minced garlic
1 tablespoon each minced fresh rosemary and sage,
or 1 teaspoon each dried, crumbled
Salt and freshly ground black pepper

For glaze
1/3 cup honey
3 tablespoons Dijon mustard
1 tablespoon fresh lemon juice

Make pork loin: Preheat oven to 450 degrees F. Rub pork loin with 2 teaspoons garlic, 1 tablespoon each minced rosemary and sage, and salt and pepper. Place pork loin in roasting pan and roast 20 minutes, or until browned.

Meanwhile, make glaze: In small bowl, combine all glaze ingredients.

Lower oven temperature to 325 degrees F. Brush pork loin with glaze and roast, basting frequently with pan juices, 1 1/2 to 1 3/4 hours, until meat thermometer registers 155 degrees F.

Transfer pork to heated platter, cover loosely with foil, and let rest 15 minutes. Cut into slices and serve with pan juices.