Pork Roast with Dijon Wine Sauce

1 4-5 lb. Pork Roast
2 Tbsp Kosher Salt
1 tsp. Fresh Ground Pepper
1 tsp. Mrs. Dash Original
1 tsp. caraway seed
1 tsp. celery seed
1 ½ cups white wine or chicken broth
1 Tbsp. Dijon Mustard
3 Tbsp. Orange Marmalade
3 Tbsp. Butter

Preheat oven to 375. Mix salt, pepper, and other herbs together and rub generously over entire pork roast.

Place pork roast in baking dish and add ½ cup white wine. Do not cover. As roast cooks, you may need to replenish the liquid with either a little wine, chicken broth or water.

Place pork roast in oven and bake for 1 ½ hours or until juices run clear. Mix marmalade with Dijon mustard and ½ cup wine and brush on pork roast after 1 hour of roasting.

Remove roast from oven and place on serving platter or cutting board. Let rest 15 minutes before slicing.

While roast “rests” deglaze roasting pan with the rest of the wine making sure you get all the bits up from the bottom. Add basting sauce to deglazing liquid. Add 3 Tbsp. butter and bring to a boil. Reduce heat and simmer until liquid is reduced and thickened.

Slice roast and spoon sauce over slices.

Made 11/27/08 for Thanksgiving

Not sure where I found this recipe, but it’s definitely a keeper!
We used a 6 lb roast and cooked it at 350 for 3 hrs, fat side up. We also doubled all the ingredients. During the last 40 minutes we flipped and glazed it. We also added one packet of pork gravy to the sauce.