Cindy hails from Dunkirk, New York. Thank you Cindy, for adding humor to our Sunday supper with your story.

I have a funny story to contribute from my last “Mom’s Weekend” at Ohio University.A large group of moms, along with their sons and daughters, were planning a dinner together to celebrate Mom’s weekend…if I recall, there were about 12 of us. We were unsuccessful getting a reservation for a large group on such a busy weekend, so my son Wyatt and I, decided to cook dinner in his small apartment and take it down the street to the girl’s apartment… a much nicer, larger place.We wanted to make Wyatt’s favorite pork roast. So, off we went to the grocery store and picked out a pork loin roast, fresh green beans, red-skinned potatoes with dill, salad fixin’s and nice, crusty bread. He had always wanted to know how to make this roast, so he helped with the preparation.After the roast was finished cooking, we packed up all of the food we had prepared, and set out for the other apartment, leaving the hot roast in the pan. Wyatt carried the pork roast in the pan down the street, high over his shoulders. The sidewalks were full of moms and students, and as people caught a whiff of the cooked roast, most turned around asking what was in that pan. Some students started following us….it was so funny. I then started calling it the “Pied Piper Pork Loin”.

It is a simple recipe that I cook often, especially around the holidays. The aroma of the pork, garlic, rosemary, combination in your kitchen is heavenly… and you won’t have many leftovers.Bon Appetit!”Pied Piper Pork Loin”

Pied Piper Pork Loin

Yield: 6-8 servings

Ingredients:

1 – 3 lb. pork loin roast
1 – Tablespoon olive oil
4 – Cloves of garlic finely minced
Pepper to taste
1/3 – Cup of whole grain mustard
4 – Sprigs of fresh rosemary (removed from stem and chopped)

Directions:

Preheat oven to 350 degrees F.

Pat the pork loin dry with a paper towel to remove excess moisture and remove all excess fat from the top of roast. Rub the roast with olive oil. Pepper to taste. Sprinkle the top of the roast with finely minced garlic. Spread the mustard evenly over the minced garlic and top with chopped rosemary.

Place uncovered in a shallow roasting pan and bake in 350 degree F. oven for 20 minutes per pound. Final internal temperature should read 150 degrees on a digital, instant-read meat thermometer.

Let the roast rest for 10 minutes. The temperature of the roast will continue to rise to 160 degrees F.

Carve and serve. Enjoy!