1 small onion, finely chopped
2 T coarse grain mustard or Dijon
1/4 t dried marjoram, crushed
1/4 t dried rosemary, crushed
1/4 t pepper
Pork or beef roast, up to 3 lbs
In a small bowl combine first 5 ingredients. With a large spoon, spread herb mixture on all sides of roast. Cover
refrigerate for 2 hours or up to 24 hours. Roast or grill meat. Honey Mustard Rub: Prepare as above except stir 1 T honey into mustard mixture and omit marjoram. Maple Mustard Rub: Prepare as above but add 2 T maple syrup.
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