Pork Roast With Plum Sauce

Rub:
2 garlic cloves, minced
1 Tbsp kosher salt
1 Tbsp fresh thyme leaves
1/4 cup Dijonaise mustard

Chop first three ingredients together, mix with mustard. Rub on a three pound pork loin, trimmed and tied (I don’t tie mine). Let sit for half an hour. Roast for one hour at 425 (internal temp is 138). Let rest 15 minutes before slicing.

Plum sauce:
1 cup plum preserves, 3 Tbsp apple juice, 1 tsp dry mustard, 1 clove garlic, minced, 1 Tbsp dijonaise mustard. Heat just to melt.

I have one recipe that calls for Dijonaise mustard, and one that calls for Dijon mustard. I've used Dijonaise in the past, but I think plain Dijon would be better.

from Helen Macfarlane