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Monday, May 7, 2012

ChezCindy: Pork Loin Roast with Mustard, Garlic & Thyme



I am a huge fan of cooking with mustard.  I always have several open jars in the fridge and many waiting in the pantry for use.  Dijon is a must for my vinaigrette's; whole grain Dijon for mustard mashed potatoes; spicy brown mustard for sausages and brats; and numerous other speciality mustards round out my collection.  Stonewall Kitchens in Maine makes a variety of mustards that have become my mustards of choice.  You can find them on grocery store shelves, but a greater variety are available by mail-order delivered to your door.  I recently stocked up on one of my favorites that I could no longer find in the store, and a few new ones to try.  I also cannot live without Maille Whole Grain Dijon mustard.  Use it to make the best mustard mashed potatoes. 

For this recipe you can use standard Dijon mustard, but today I used Stonewall Kitchen Champagne Shallot Mustard.  A mixture of mustard, garlic, and thyme is spread over pork loin, providing a mustard glaze that gets cooked-in and mingles with the natural pork juices.  Add carrots and potatoes to the same roasting pan for a one-pot dinner. 


Pork Loin Roast with Mustard, Garlic & Thyme
3 cloves garlic
1 tablespoon fresh thyme leaves
1/4 cup Dijon mustard
3 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 3 1/2-pound boneless pork loin
2 tablespoons olive oil

Preheat oven to 425 degrees

Working on a cutting board, chop 3 cloves of garlic.  Add the tablespoon of fresh thyme leaves, continue chopping the garlic and thyme together until finely minced.  Place the garlic and thyme into a small bowl.  Add the mustard and 1 tablespoon of oil.  Stir to combine. 





Place the pork loin into a large roasting pan, fat side up.  Drizzle the remaining tablespoon of oil over the pork, sprinkle with salt and pepper.  Spread the mustard mixture over the top of the pork.  (Add cut vegetables to the pan at this time if using.)  Place the roast in the oven.  Roast for 40 minutes.  Remove the pan from the oven to check the internal temperature of the pork, stirring the vegetables for even browning.  Place the pan back in the oven, continue roasting for 15 - 20 minutes until the internal temperature of the pork reads at 140 degrees.  Remove from the oven and let the pork rest for 10 minutes. 


Favorite Mustards

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