Marinated Roast Pork and Potatoes

This was a delicious meal.  I had a bonless roast pork in the freezer that needed to be cook soon and this turned out to be a very moist delicious way to cook it.

I used the meat thermometer to make sure it was done.  They have changed the temperature for pork from years ago.  They say now the internal temperature should be about 160° for roasts, of course you know you should take it out about 10°before it reaches that temperature so the meat and rest and the juices form in the meat.
Here are the potatoes

Marinade:
4-4.5 lb bones pork roast
4 TBL mustard
1/4 cup brown sugar
1/4 cup soy sauce
3 cloves garlic (minced)
salt and pepper

potatoes:
5-6 med to large potatoes, peeled and cut into chunks, salt and pepper and then toss them and a small sliced onion in oil.

Place roast in large plastic bag, add ingredients and let marinate at least 2-3 hours...best if you do overnight.
Preheat oven to 425° place roast in pan and cook on high heat for 15  minutes, turn oven down to 375° and continue to cook until the internal temperature in 150-155°.  Remove from oven and let rest for about 15-20 minutes.  For the potatoes you can par boil them is you like, I didn't do that I just peeled them and cut into chunks and when the meat was at about 125° I added them, and when I removed the meat I left them in the pan to finish cooking.

This was an awesome meal, I served this with sauerkraut and cooked carrots.  The only thing that was missing was some great biscuits.  Maybe next time.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna