1 pork roast, size of choice
2 clove of garlic, peeled & sliced in slivers
salt & pepper to taste
1 tsp. thyme
1 c. cooking wine or water
Using the point of a sharp knife make slits all around the roast. Insert garlic into slits. Rub roast with salt, pepper and thyme. Using pastry brush cover the whole roast with the mustard. Place in baking pan. Pour liquid into bottom of pan and bake at 325 degrees for 30-40 minutes per pound or until temperature reaches 160-170 degrees. Remove from pan to rest.
To make gravy: Put pan on top of stove, stir up all drippings. Add cornstarch mixed with cold water to thicken or can use it as is. You may add some more water if you think you don't have enough juices.
Margie Beulke - Front Royal