Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition.

HERB-AND-MUSTARD CRUSTED PORK LOIN ROAST

1/3 cup Dijon mustard

1/3 cup extra-virgin olive oil

8 cloves garlic, minced

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

1 teaspoon salt

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1/4 teaspoon ground black pepper

1 (5 1/2-pound) boneless tied pork loin roast

 

1. Preheat the oven to 425 degrees. Coat a shallow baking sheet pan with cooking spray.

2. Combine the mustard, olive oil, garlic, rosemary, thyme, salt and pepper in a large bowl. Add the roast and turn it over in the mixture to completely coat the meat. (May be refrigerated in the mixture for a day.)

3. Transfer the meat to the prepared baking sheet pan and cook in the center of the oven until a meat thermometer inserted in the center registers 145 degrees, about 70 to 75 minutes. Makes 12 servings.

Nutritional analysis for each serving: 412 calories, 39 g protein, 2 g carbohydrates, 0 g fiber, 26 g fat, 8 g saturated fat, 423 mg sodium

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STANDING RIB ROAST WITH SLOW-COOKED ONIONS

1 (5-pound) standing rib roast, trimmed, at room temperature

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1/4 cup flour

1 1/2 teaspoons salt

1/2 teaspoon black pepper

4 cups onion, thinly sliced

 

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1. Preheat oven to 400 degrees. Coat a roasting pan with cooking spray.

2. Dredge roast in the flour, salt and pepper. Place in the center of the oven and roast 30 minutes. Reduce heat to 350 degrees and place onions in the bottom of the pan, tossing to coat in any juices. Roast until a meat thermometer inserted in the thickest portion of the meat registers 135 degrees, about another hour. Remove from the oven, transfer the meat to a carving board, and let stand 20 minutes before slicing. Meanwhile, test the onions — they should be meltingly tender and well browned. If not, toss them in the roasting pan and place back in the oven while the roast stands.

3. Serve the sliced beef with the onions. Makes 10 servings.

Nutritional analysis for each serving: 539 calories, 32 g protein, 8 g carbohydrates, 1 g fiber, 41 g fat, 16 g saturated fat, 440 mg sodium

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MAPLE MUSTARD GLAZED HAM

1 (7-pound) cooked, bone-in half ham

12 whole cloves

1/4 cup maple syrup

1/4 cup brown sugar

3 tablespoons country-style Dijon mustard

 

1. Preheat the oven to 325 degrees. Coat a large roasting pan with cooking spray.

2. If the ham has a leathery skin, cut it off. Score the surface fat with the tip of a sharp knife in a diamond pattern and stud it with the cloves. Place it in the roasting pan and drape loosely with foil.

3. Roast (before glazing) about 1 hour and 45 minutes, basting occasionally. Meanwhile, make the glaze: Combine the maple syrup, brown sugar and mustard. Brush the glaze over the surface of the ham and roast until a meat thermometer inserted into the thickest part of the roast registers 135 degrees (about 20 minutes for each pound) and the glaze is set and browned.

Makes 12 servings.

Nutritional analysis for each serving: 405 calories, 33 g fat, 10 g carbohydrates, 0 fiber, 25 g fat, 1882 mg sodium