Line a 13x9-inch baking pan with foil. Heat oven to 325°.
Combine mustard, Creole seasoning, thyme, rosemary, garlic powder, and olive oil in a small bowl.
Wash pork loin roast and pat dry; trim and discard excess fat. Sprinkle with salt and pepper.
Rub the mustard mixture all over the roast; place, fat side up, in the prepared baking pan.
Insert a meat thermometer in the center of the meat, not touching fat or bone.
Bake for 2 to 2 1/2 hours, or until the pork registers 155° to 160° on the meat thermometer.
Let stand for 15 minutes before slicing.
If a boneless pork loin is used, it will take about 20 to 24 minutes per pound.
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|Serving Size: 1 Serving (288g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 349 (52%)|
|Amt Per Serving||% DV|
|Total Fat 38.8g||52 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 17.1g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 226.8mg||70 %|
|Sodium 230.5mg||8 %|
|Potassium 1007.2mg||27 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.3g|
|Protein 74.8g||107 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 671
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