Total Calories: 211
In a small bowl, combine all rub ingredients; mix well. Rub over pork loin. Cover, chill, or refrigerate 30 minutes or overnight.
Preheat a 12” deep Dutch oven to 425°F. Place a cake cooling rack in the bottom of the oven and fill bottom of oven with ½” water. Bake 30 to 40 minutes until browned.
Reduce heat to 250°F; bake an additional 2 to 3 hours or until internal temperature reaches 150°F, checking to make sure there is always water in the bottom of the Dutch oven.
Meanwhile, in a large bowl, combine all salsa ingredients; mix well. Cover, and chill or refrigerate.
Remove oven from heat, let roast rest in oven 15 to 20 minutes. Whisk Dijon mustard into pan juices. Slice pork; place on serving platter. Pour mustard sauce over slices. Serve hot with salsa.
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