Spiced Pork Roast

Ingredients

• 1 tablespoon brown sugar 
• 3 medium carrots peeled cut into 2-inch pieces
• 2 teaspoons chili powder 
• 10  cipollini onions 
• 2  garlic cloves minced
• 1 teaspoon ground allspice 
• 2 teaspoons ground cumin 
• 2 cups chicken stock see low-sodium
• 1 tablespoon oregano dried
• 2.5 pound pork tenderloin dry with paper towels
• 6 servings salt and pepper black freshly ground for seasoning
• 0.3 cup grain mustard whole (recommended: Maille)

Equipment

• bowl
• frying pan
• oven
• roasting pan
• kitchen thermometer

Directions

1. Preheat the oven to 400 degrees F.
2. In a small bowl, mix together the mustard, chili powder, cumin, allspice, oregano, brown sugar, and garlic.
3. Place the pork in a 9 by 13-inch roasting pan.
4. Spread the mustard mixture over the top and sides of the pork to form a crust.
5. Add the onions, carrots, and chicken stock to the pan. Roast for 1 hour and 15 minutes or until a meat thermometer inserted into the thickest part of the pork registers 160 degrees F. Allow the pork to rest for 10 minutes before serving.
6. Remove the vegetables and arrange on a serving platter. Season the pan juices with salt and pepper and pour into a small serving pitcher.
7. To serve, slice the pork into 1/4-inch slices. Arrange the pork slices on the serving platter with the roasted vegetables and serve with the pan juices.
8. Cook's Note: This recipe will also work using a 2 1/2 pound beef roast. Allow an extra 10 to 15 minutes of cooking time.