Pork loin roast (shown with bleu sky potatoes and ginger-honey acorn squash)

This is a great roast, never fails to produce a tender, juicy and flavorful meal. If you want to really enjoy the experience make your own whole grain mustard! You won't be disappointed!

1/2 c beer (of choice but a nice lager is good)
1/4 c whole grain mustard*
1/3 c Wild Mountain Honey
1 sprig rosemary, finely chopped
2 garlic cloves (The Farm B/B or Russia Corners)
1 3 lb Wintergrass pork loin roast (with bone)

Whisk together the beer, mustard, honey, rosemary and garlic. Place roast in a bag and pour marinade over. Remove air from the bag and seal. Rub the marinade into the pork. Refrigerate (place in a dish in case anything leaks)) for up 24 hours. (at least over night)

Preheat oven to 325 degrees F. Let the roast stand at room temperature for at least 1 hour.

Remove roast from bag, letting most of the marinade drip off. Place in a roasting pan.

Roast at 325 degrees F for about 1 1/4 hours. Or until a thermometer reaches 150 degrees F. internally.

Let rest for at least 15 minutes, tented with foil. I like to slice the roast right off the bone, then slice thinly.

* Whole grain mustard

1/4 c yellow mustard seed
1/4 c brown mustard seed
1/2 c apple cidar vinegar
1/2 c Saranac Black and Tan (of course a little left for the chef), or your choice
1 tbsp brown sugar (buckwheat honey is a great alternative)

** optional add ins: fresh herbs or try some ground cinnamon, clove, allspice or my favorite cardamom.
Place seeds in a glass bowl, pour vinegar and beer. Cover with wrap and leave at room temperature for 3 days.
Place in food proceesor or blender. Add sugar (honey) and a pinch of salt. Whiz until your liking of smoothness. Stir in  options. Store in an air tight container and refrigerate for at least 1 week before using, this gives a chance for the flavors to combine. Will last for several months in frig. (slightly less if you use fresh herbs)