by Diane Rossen Worthington
Best Roast Loin of Pork with Mustard Crust Recipe
If you are tired of the same Easter ham to celebrate the holiday, I hope you'll try this delectable recipe. When I developed this idea, I thought about how good a mustard crust would be on a loin of pork. I was happily surprised at the resounding "wows" I received from the lucky tasters at my table.
Sounds complicated? In fact, this recipe is so easy to make that it might become a standard at your table during for any holiday. The cognac sauce adds welcome flavor to the meat, and the mustard applesauce is reminiscent of the classic pork chops and applesauce.
Remember that pork is 30 percent leaner than it was just a few decades ago, so it will dry out if overcooked. In the past, it was thought that pork had to be cooked until well done to avoid the risk of trichinosis. Make sure you take the pork out of the oven at 5 to 10 degrees lower than target temperature because it continues to cook as it rests. It's OK if it is slightly pink inside.
Perfect for a dinner party, this moist pork roast is complemented by a savory Cognac and mustard sauce. Try serving this with braised spinach and rice pilaf. Or consider serving it with roasted potatoes and green beans. For dessert, how about a chocolate pie?
As for pairing this dish with wine, the two sauces are the keys here, and you'll want a varietal that goes well with the dish's sweet and spice elements. If white is your preference, select an off-dry Riesling from
Roast Loin of Pork with Mustard Crust
Serves 6 to 8.
Roast Loin of Pork with Mustard Crust Recipe Ingredients
Mustard Apple Sauce:
2 cups favorite apple sauce (
2 teaspoons Dijon style mustard
1/2 cup Dijon mustard
2 tablespoons mustard seeds
1 teaspoon dried thyme
1 teaspoon favorite seasoning salt
Freshly ground black pepper
2 tablespoons olive oil
1 (3 1/2 pound) pork loin roast, tied
1/2 cup cognac
1 cup chicken stock
3 tablespoons crème fraîche or heavy whipping cream
1 tablespoon Dijon mustard
Pinch coarsely ground white pepper
Roast Loin of Pork with Mustard Crust Recipe Preparation
1. To make the applesauce: combine the applesauce with the mustard in a small serving bowl and mix to combine. Cover and refrigerate until serving.
2. Combine all of the mustard coating ingredients in a small bowl and mix to combine. Preheat the oven to
3. Roast the pork for about 1 1/4 to 1 1/2 hours or until a meat thermometer inserted into the center of the roast registers 140 F. Remove from the oven and transfer the roast to a carving board. Cover with aluminum foil and let rest for at least 15 minutes. Place the roasting pan on the top of the stove.
4. To make the cognac sauce: Add the cognac and stock to the roasting pan, and increase the heat to high. Bring to boil, scraping up the brown bits. Boil until the alcohol has burned off and the liquid is slightly reduced, about 3 minutes. Whisk in cream and mustard and bring to boil. Cook until slightly thickened, about 2 minutes. Add pepper and whisk well. Taste and adjust the seasonings. Strain the sauce into a gravy boat of bowl.
5. Remove the string from the pork and slice the pork. Arrange the slices on a platter and spoon over some of the Cognac sauce. Garnish with parsley. Serve with the remaining cognac sauce and the applesauce on the side.
Advance Preparation: The applesauce mixture and mustard paste may be prepared 1 day ahead, covered and refrigerated.
The Clever Cook Could:
-- Make this dish using pork tenderloins. Figure 3 (1 1/4 pound) tenderloins and make sure not to let them touch when baking. Bake for about 25 to 35 minutes or until a meat thermometer inserted into the center of the roast registers 140 F. Pork tenderloin is very tender and the sliced pieces will be smaller than the loin.
-- Try the mustard crust on leg of lamb.
Pork, Roast Loin of Porkt, Main Course
Article: © Tribune Content Agency
"Roast Loin of Pork with Mustard Crust"
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