Roast Pork Loin

So I takes a little loin o' pork and try to figure out what to do with it.
Several seconds of research on chef2chef yield a half a dozen choices and I mix several all together an come up with:

• oven temp 180 C
  
• cook to an internal temp of 60 (the low end of recommendations - keep good pork done only lightly)
• mustard
• maple (maple syrup) [I love Canada]
  
• soy
• olive oil
• cider vinegar
• garlic cloves (2)
  
• marinate it

Whisk together 2 tablespoons of each ingredient - double up on the vinegar and use French grainy mustard.
Marinate the thing for at least an hour (better would be 3) - turn once if I remember rightly

Next: the "crust" - 2 tablespoons of rosemary (I ground the dried version in my mortar)
1 tsp coarse salt (to help the mortaring)
mix with
2 big tablespoons of Dijon mustard
Remove pork from marinada, smear mustard-rosemary mix on the pork.
Put in a clay pot and pour the marinade around (not over) the meat
Into the oven at 180 until it reaches an internal temp of 60. I got nervous about the time it might take and cranked it to 200 C (my bad). And I turned off the upper element of the electric oven ... so it actually didn't `crust´ up at all. Took only 40 minutes for about 3/4 kilo.

Remove from oven and let the damn thing alone on a board or plate for 15 minutes. It will be much more tender, although you will not be eating the meat hot. Big deal. Put a foil temp over it if you want to retain more heat.

Easy, Fast, Tasty.

Tomorrow - Fabada.