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Tuesday, August 4, 2009

Roasted Pork Loin Rubbed with Guinness Mustard

last week, after i made the guinness mustard i knew i had to make something proper to highlight it. i meant it when i said that altho i love me some mustard, it's not an everday ingredient that i use. a roasted pork loin rubbed with the stuff sounded like something i could sink my teeth into. pork can be pretty bland if not seasoned properly and very dry and hard if cooked for too long. i'll be honest, i was intimidated. pork loin is not something i've cooked with before. however, i wasn't going to not do it just because i wasn't familiar with it.

at the grocery store, i stood at the meat section examining every single pork item. with bone. without. chops. ground. ham. then i reached the loin section. i was pretty much lost. so i closed my eyes and grabbed one and that was that. decision made. that wasn't the only good decision i made. when cooked properly, the loin was juicy with just the right amount of taste and the guinness mustard added a slight tang, the little mustard seeds bursting delicately as i chewed. *this* has become my fave dinner.

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Roasted Pork Loin Rubbed with Guinness Mustard
adapted from Kathleen of One Tree Past the Fence

1 boneless pork loin (i bought a 3 lb loin)
salt/pepper to taste
1 tbl vegetable oil
1 tsp ground cumin
1 tsp paprika
1/4 tsp cayenne
1/8 tsp grated nutmeg
1 tbl Guiness Mustard (or dijon mustard)
1 tsp minced garlic
1/2 cup water (or stock)
splash of milk
1 tsp flour

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Preheat oven to 375 Season meat with salt/pepper. Mix the oil with the cumin, paprika and cayenne, rub the loin with the mixture all over. Put the pork in a baking dish that it will fit comfortably. Sprinkle with nutmeg on top and bake for 15minutes.

In the meantime, mix the mustard with the garlic and set aside.

After 15 minutes, turn the meat. Bake 15 minutes longer.

Remove from oven temporarily and place pork on a plate, rub the mustard on top.

Pour off all the fat from the baking dish.

Place the baking dish on the stove and add the water, stirring with a whisk, to dissolve the good brown bits at the bottom of the pan.

Return the pork to the baking dish.

Return the meat to the oven and continue baking 15 minutes.

Remove the meat to a warm platter and heat the sauce. At this point the sauce is kinda thin, the pork wasn't that fatty so i added a bit of flour to the milk before adding it to the sauce. Allow it to heat thru and thicken slightly.

Allow the meat to rest for about 10 minutes before slicing in. Serve with sauce spooned on top.

Mouth watering much?

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9 comments:

  1. That looks tasty and delightful. :)

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  2. All your dishes look great! I'm hungry now.

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  3. this looks well good. and i'm lovin the sauce. guinness and mustard?? yum!

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  4. I have the same fear with cooking pork loin, and as well with pork chops. It can be a challenge trying not to dry it out. Whenever I do make it moist, I like to give myself a little pat on the back. Yours turn out really good! I can see how moist it is in the middle. I can imagine your Guinness mustard would also be lovely on roast beef. MmmmMmm...

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  5. skm - and it was such a lovely and easy weeknight dish!

    tita - thank you, hopefully you'll try making this too!

    diva - i know mustard + guinness, who'da thunk?!

    friedwontons4u - it's all about the timing. as long as you keep within the parameters of the time, you'll be fine!

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  6. I just came upon this post, and I wanted to say thank you for posting the link to my page. Love what you did with it!!!

    Going to have to get some guiness.

    ReplyDelete
  7. I just came upon this post, and I wanted to say thank you for posting the link to my page. Love what you did with it!!!

    Going to have to get some guiness.

    ReplyDelete
  8. this looks well good. and i'm lovin the sauce. guinness and mustard?? yum!

    ReplyDelete
  9. skm - and it was such a lovely and easy weeknight dish!

    tita - thank you, hopefully you'll try making this too!

    diva - i know mustard + guinness, who'da thunk?!

    friedwontons4u - it's all about the timing. as long as you keep within the parameters of the time, you'll be fine!

    ReplyDelete