Ingredients

• Aluminum foil
• 2 teaspoons kosher salt
• 1 teaspoon pepper
• ¼ cup olive oil
• 7 tablespoons dry mustard, divided
• 1 pork loin or crown roast (8–10 lb)
• 1 cup dark brown sugar
• ½ cup Dijon mustard
• ½ cup balsamic vinegar
• ¼ teaspoon ground cloves
• 2 tablespoons apple cider (or apple juice)

Steps

1. Preheat oven to 450°F. Line roasting pan with foil. Combine salt, pepper, oil, and 5 tablespoons dry mustard; rub mixture evenly over pork and place in roasting pan (wash hands). Roast pork 30 minutes or until browned. Reduce oven to 375°F; roast 40 more minutes.
2. Prepare glaze while pork cooks. Combine in small saucepan on low: brown sugar, Dijon, vinegar, cloves, and remaining 2 tablespoons dry mustard; simmer 7–8 minutes until sauce thickens. Remove pan from heat.
3. Brush pork with ½ cup sauce; roast 20–25 more minutes until pork is 145°F. Transfer pork to cutting board and let stand 10–15 minutes before slicing; temperature will rise 5–10°F during this time.
4. Stir cider into remaining ⅔ cup sauce. Slice pork and serve with sauce.

Ingredients

• 3 lb baby red potatoes
• 3 tablespoons fresh thyme leaves
• 3 tablespoons fresh chives
• 2 tablespoons + ¼ cup olive oil, divided
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• ½ cup grated Parmesan cheese

Steps

1. Place one-half potatoes in microwave-safe dish and cover; microwave on HIGH 10–12 minutes until tender when pierced with a fork. Repeat with remaining half potatoes. Meanwhile, chop thyme and chives finely.
2. Preheat oven to 375°F. Coat 2 baking sheets with 1 tablespoon oil each; arrange potatoes on baking sheets 3 inches apart and press lightly with potato masher, leaving partially intact.
3. Drizzle remaining ¼ cup oil over potatoes; season with salt, pepper, and herbs. Bake 18–20 minutes until edges are browned and crispy. Sprinkle with cheese and serve.