Baked pork with garlic and mustard

Ingredients:

• 1/4 cup hot brown mustard
• 2 tbsp. l. rapeseed oil
• 1 tbsp. minced garlic
• 1 tbsp. l. brown sugar
• 2 tsp finely chopped fresh rosemary + 2 sprigs
• 1 pork shoulder weighing 2.3-3 kg, boneless, rolled and tightly tied, skin optional

Preparation:

1. Preheat oven to 160°C.
2. In a medium bowl, combine the mustard, canola oil, garlic, sugar, and chopped rosemary. Place the pork on a rack set in a baking dish. Place 2 sprigs of rosemary underneath the pork. Season the pork generously with salt and pepper. Coat the entire pork with mustard paste.
3. Place the pork in the oven and roast until the internal temperature reaches 145°F (62°C), 2.5 to 3 hours. Remove the pork from the oven, cover loosely with foil, and let rest for 15 minutes, then slice (reserve 1 cup of the sliced ​​pork for another use, such as a pork and onion sandwich). Serve the pork drizzled with the sauce from the pan.