Rosemary-Dijon Roast Pork With Autumn Fruit Compote

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Oxmoor House


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1 (2 1/2-lb.) boneless pork loin roast, trimmed

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1 tablespoon olive oil

3 tablespoons Dijon mustard

2 tablespoons chopped fresh rosemary

Autumn Fruit Compote

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