Roast Pork with Mustard Sauce

The Record’s “Recipe of the Week”:
Roast Pork with Mustard Sauce by Jessie L Cox

Boneless pork roast (at least 1/2 lb. per person to be served)
Sour cream
Dijon mustard

Preheat oven to 325°. Combine the sour cream and mustard in a 2 to 1 ratio - twice as much sour cream as mustard.

Use enough of the mixture to thoroughly coat the pork. It should be fairly thick (about 1/4 to 1/2-inch thick).

Bake for 20 to 25 minutes per pound or until a meat thermometer reaches 185°. Sour cream mixture will be lightly browned on meat.


Lawrence County Record

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Mt. Vernon, MO, 65712


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