Ingredients

1 teaspoon salt

Pepper to taste

2 tablespoons country Dijon-style mustard

1 tablespoon plus 1 teaspoon olive oil, divided

2 cloves garlic, crushed

1 teaspoon dried thyme

1 teaspoon dried oregano

1/4 teaspoon ground sage

4 large baking potatoes, scrubbed

-- dried & pierced several times with fork

1/3 cup white wine

1/4 cup light sour cream, or as needed

Method

Preheat oven to 325 degrees.

Rub meat of pork roast with salt, then season with pepper to taste; set aside.

In small bowl, stir together mustard, 1 teaspoon of the oil, garlic, thyme,

oregano and sage; set aside.

In large stove top-to-oven pan, heat remaining 1 tablespoon oil over medium-high

heat until hot but not smoking. Sear all sides of roast, then remove from heat.

Brush meat of roast with mustard-herb mixture.

Place pan and potatoes, on rack, in preheated oven and bake about 2 hours, or

until meat registers 160 degrees and potatoes are done. Keep potatoes warm.

Remove meat from pan; set aside. Deglaze pan with wine, scraping up any bits that

stick to bottom of pan.

Over medium heat, stir in sour cream to desired consistency and season with salt

and pepper to taste.

Cut pork roast into 6 chops, reserving 2 for other use.

Drizzle remaining 4 chops with sauce and serve with baked potatoes on the side.

Makes 4 generous servings.

Cooks Comments and Tips

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