Maple-mustard pork roast

This dish is hearty and delicious – a perfect offering for dinner as the weather turns colder. When I started brainstorming ideas for a new pork roast dish, I aimed to include Dijon mustard. But then, I spied the Inglehoffer brand stone ground mustard in the refrigerator door. It is spicy and sour and chock full of mustard seeds. That’s when I forgot about the Dijon.

You’ll need:
2-3 pound pork roast (I used a sirloin roast)
1 tablespoon stone ground mustard
2 tablespoons maple syrup
1 tablespoon fresh, chopped rosemary
1 teaspoon diced garlic (one clove)

Place the roast in a 6-quart slow cooker. In a small bowl, combine the mustard, maple syrup, rosemary and garlic. Pour the mixture over the roast and cook on low for about 8 hours. I turned the roast halfway through cooking.

After 8 hours, the roast will look like this:

Amazing how it browns up in the slow cooker, don’t you think?
I sliced/shredded the roast in portions and served it with penne pasta and fresh broccoli. Serve it and stand back!