Pork Roast With Sweet Balsamic Glaze and Pressed Potatoes
INGREDIENTS
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aluminum foil
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5 tablespoons dry mustard, divided
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1 1/2 teaspoons kosher salt
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1 teaspoon pepper
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3 tablespoons olive oil
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1 pork loin or crown roast (4–5 lb)
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1 cup dark brown sugar
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1/2 cup Dijon mustard
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1/2 cup balsamic vinegar
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1/4 teaspoon ground cloves
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2 tablespoons apple cider
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3 tablespoons fresh thyme leaves, finely chopped
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3 tablespoons fresh chives, finely chopped
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1 (3-lb) bag baby red potatoes
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6 tablespoons olive oil, divided
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1 teaspoon kosher salt
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1/2 teaspoon pepper
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1/2 cup grated Parmesan cheese
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