6 tbsp. coarse-grained Dijon mustard
6 large garlic cloves, minced
2 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tbsp. chopped fresh rosemary
4 small bay leaves
1 (3-lb.) boneless pork rib roast

Combine Dijon mustard, minced garlic, olive oil, balsamic vinegar and rosemary in small bowl; whisk to blend. Dry pork with paper towels. Sprinkle with salt and pepper. Spread mustard mixture all over pork. Place bay leaves on top of roast. Marinate for several hours, if possible.

Preheat oven to 375°F. Place loin on rack in baking dish; roast until thermometer inserted into center registers 150°F F, about 1 hour. Let stand 15 minutes. Transfer pork to platter. Slice pork thinly and serve.

Yield: 6 to 8 servings.