1.1–1.25 kilograms pork loin roast, personally, I like bone-in because it looks a little fancier
3 sprigs fresh rosemary
2 cloves garlic, thinly sliced
1/4 cup smooth Dijon mustard
2 tablespoons whole grain Dijon mustard
2 tablespoons olive oil
2 tablespoons brown sugar
The morning before you plan on serving the roast, place a rack in the bottom of a roasting pan and lay the rosemary on top. Place the pork loin onto the rosemary and, using a small, sharp pairing knife, make thin slits all over the pork roast and slip a slice of garlic in each. In a small bowl, combine the Dijons, olive oil, brown sugar, maple syrup, cinnamon, ginger, salt, and pepper. Spread half of the mixture all over the pork loin, loosely cover it, and place it in the fridge to marinate. Reserve the rest of the marinade for basting.
Before cooking, allow the roast to sit out at room temperature for one hour just to take the fridge chill off.
Preheat the oven to 400ºF and pour about a centimeter of water into the bottom of the roasting pan. Roast the pork for ten minutes then reduce the temperature of the oven to 350ºF and continue to roast for 50 minute to one hour, basting about halfway through, or until the internal temperature of the pork reaches between 140–145ºF. If the roast is browning too quickly, feel free to tent it with a piece of aluminum foil while it continues to cook.
Transfer the pork to a cutting board and allow it to rest for 15 minutes or so before slicing and serving.