Sunday, April 15, 2012

Rosemary-Honey Mustard Crusted Pork Loin

So tender and so juicy. It's like an explosion of erotic flavors in your mouth, but not really because it's just mustard and honey. Just make it, you'll love it


2 lb. boneless pork loin
3 T of honey
3 T of stone ground mustard
3 T of honey mustard
6 sprigs of rosemary
1 cup of either water, apple juice or broth
Salt and pepper to taste


Preheat the oven to 325•
Grease a 9 by 9 (or similar size) baking dish
Remove and chop the rosemary from 3 sprigs
In a small bowl whisk the honey, stone ground mustard, honey mustard, and chopped rosemary together, set aside
Place the pork loin in the baking dish, salt and pepper the the loin then take about 2/3 of the honey mustard/rosemary mixture and coat all sides of the pork roast
Add 1 cup of liquid to the baking dish
Bake in the oven uncovered for about an hour and a half or until a meat thermometer reaches 145•
Remove from oven, cover and let rest for 15 minutes
Place the roast on a platter, carve, then drizzle with the remaining rosemary/honey mustard mixture and garnish with the rosemary sprigs

4-5 servings

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