I could tell you it was vegetarian.

I could look askance when you called me a liar.

“I’m operating under alternative facts,” I could say.

But I won’t.

This dinner is meat. A big, honkin’ loin of pork (courtesy of Niman Ranch), stuffed with grainy mustard, shallots, garlic, rosemary and citrus zest. Roasted alongside Yukon Gold potato wedges, it makes a hearty, one-pan meal for all the carnivores in your life.

No lie.

pork-roast-dinner

Mustard-Stuffed Loin Of Pork

  • 3-pound pork loin
  • 2 large garlic cloves
  • 1 large shallot
  • 2 teaspoons rosemary leaves plus 3-4 long sprigs
  • Zest of 1 small lemon
  • Zest of 1 small orange
  • 1/4 cup grainy mustard
  • Olive oil
  • 3 Yukon Gold potatoes, each cut into 8 wedges
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon fennel seeds
  • 1/4 cup chicken broth

Preheat your oven to 350 degrees.

Pat the pork loin dry.

Working from one of the long sides, slice the meat in half, being careful not to cut all the way through.

Open the pork like a book. Sprinkle it with salt and pepper.

Finely chop the garlic, shallots and 2 teaspoons rosemary. Place them in a bowl.

Add the citrus zests and mustard to the bowl. Season with salt and pepper, then add enough olive oil to make a thick paste.

Spread the paste over the pork loin. Fold the meat back together, then tie it with twine. Insert the rosemary sprigs beneath the twine and move the roast to a large, greased baking dish. Drizzle it with more olive oil, and season it with salt and pepper.

Place the wedged potatoes in a bowl. Coat them with olive oil, then toss them with the smoked paprika, the fennel seeds, and salt and pepper to taste. Place the potato wedges in the baking dish alongside the pork loin.

Drizzle the chicken broth into the pan. Place the dish in your oven and roast for an hour and 15 minutes, or until the pork registers 140 degrees on an instant-read thermometer and the potatoes are tender. Remove from the oven and let everything rest for 15 minutes. Cut the twine and remove it before serving.

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