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Old 10-01-2005, 08:06 AM   #1
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Onion Mustard Crusted Pork Loin

Here's one that looks good. The mustard glaze ought to make it really flavorful.

Onion Mustard Crusted Pork Loin
Yields:

2# pork loin, trimmed of most of fat, boneless
3 T Dijon-style mustard
2 t soy sauce
1 T garlic, minced
onion, chopped
t rosemary
1 T olive oil

Place pork roast on a roasting rack in shallow pan. In a small bowl, combine the mustard, soy sauce, garlic, onion, rosemary and olive oil. Spread mixture over the entire roast. Roast, uncovered, at 350F for about 1 hours. Coat with any extra onion-mustard mixture during cooking. When the pork is done, slice and serve.
Good served with oven-roasted potatoes or spicy rice, green beans and a tossed salad with vinaigrette dressing.

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Old 10-01-2005, 03:37 PM   #2
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I don't like Dijon, but with another mustard this sounds really good!

Barbara
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Old 10-01-2005, 03:43 PM   #3
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What's got into you lately, Allen? All these fantastic recipes are killing me!
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Old 10-01-2005, 04:43 PM   #4
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I just saw this made on either America's Test Kitchen or Everyday food and it looked great. I'm going to make it very soon.
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Old 10-01-2005, 09:23 PM   #5
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mudbug, I've decided that since I've got about 3K recipes on my HDD, it's time to start "showing the goods".

What's really wild, is that AFTER I posted that recipe, I noticed the PeppA has purchased a pork loin roast. Hmmmmm, the gears are starting to turn.......
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Old 10-02-2005, 07:58 PM   #6
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Ok, I'm giving this one a try. I just realized I don't have any rosemary, and I don't have the money to buy some, so I'm just going to do without.
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Old 10-02-2005, 09:05 PM   #7
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OMG!!!

*AllenMI drops to his knees and thanks the good Lord for providing this recipe

Oh man, this is great! It's a little strong, and a little salty, but that's nothing a little gravy wouldn't cure (mental note, make gravy next time, DO NOT use pan drippings). I was kind of in a hurry, so I bumped the oven temp up to 400F. After 1 hour 15 minutes, the temp was 155F, so I popped it back in for another 10 minutes. When it came out, the internal temp spiked at 170F (I was shooting for 160F). I let it rest for 15 minutes before carving. I cooked a 4 1/2 # loin roast, and it's freaking GONE! My kids went nuts on it! The twins wanted seconds (they rarely eat much at dinner, this is weird). Stephen has claimed the last slice, but I told him to wait until his g'ma finishes her plate. This roast is so tender, you DON'T need a knife to cut it. PeppA has already told me this is a definite "repeat". I wonder how long she'll wait until she buys another pork loin roast
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Old 10-03-2005, 06:16 AM   #8
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I'm so glad that it turned out so well, it sounded so good!!
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