1 6 rib pork roast, gently poked all over with a fork
1/2 cup grainy mustard
1/4 cup honey
1/4 cup melted butter
1-2 tbsp rosemary, chopped
3 garlic cloves, chopped
For the salsa
3 pears, peeled, cored and diced
1 shallot, chopped
1 large tomato, pulp and seeds removed, diced
1 handful each mint and cilantro leaves, chopped
1 long green, mild chilli, seeds removed and chopped
1/4 cup lime juice
1 tbsp sugar
Mix the mustard, honey, butter, rosemary and garlic together, then rub all over the roast. Roast at 350 F for 2 hours, basting with leftover mustard mixture every 30 minutes, then turn up to 400 F and continue to roast 30 minutes or just until no longer pink inside.
For the salsa, mix all ingredients together and refrigerate.