Pork loin roast (I used one about 2.5lbs to have enough for leftovers)
Large grain Dijon mustard (I used Grey Poupon)
Trim the fat from the roast, leaving only a quarter inch of fat on top at the most. Season the pork loin with salt and pepper and open roast the pork on a rack at 425 degrees for 30 minutes. Remove from the oven and cover the entire surface with the large grain mustard, then press the brown sugar into the mustard, all over the roast. Return the roast to the oven, reduce the heat to 375 degrees. Continue to roast until the internal temperature reaches 175 degrees on a meat thermometer. Baste the roast with drippings several times during cooking. Let it set for 10 minutes before carving and serving.