Garlic Mustard Pork Loin

Thursday night was a continuation of the violent storms.  Which meant I was not cooking outside!  I did not want to risk looking like a seared steak.  My only choice was to do this dish on the stove top and toaster oven.  It came out great but I do like having it done on the grill.  A nicer sear on the meat.

It had to be a quick dish as boy scouts started up that night as well.  Well it’s Webelos which is one step down from boy scouts.  Anyone who swears girls scream louder than boys has never been to a pack meeting.  It can be deafening.  But my son loves it so what can you do?  He learned two new knots last night and he got a kick out of that.

I took some locally made garlic mustard and blended it with a bit of olive oil and red wine vinegar.

Mustard pork 1 2013

I seasoned the pork with salt and pepper and rubbed the mustard onto the pork.  After heating up some olive oil in a skillet I seared both sides of the pork.

Mustard pork 2 2013 Mustard pork 3 2013

I placed it in the oven at 325F/160C to bake.  At the end I did up it to 375F/190C because time was a ticking and I still had to do the homework check before the boy scouts.  In the meantime I cooked up some rice, sauteed Brussel Sprouts for my husband and some eggplant/aubergine for the rest of us.  After letting the pork rest I sliced it.

Mustard pork 4 2013

The pork came out nice and moist and the garlic mustard was a nice pairing without overwhelming it.

Mustard pork 5 2013

Loads of flavour for a quick meal on a busy school night!

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8 thoughts on “Garlic Mustard Pork Loin

  1. Your roast looks beautiful, perfectly cooked. I’ve done something similar and the smell of the pork while roasting is just incredible, as I’m sure you noticed. I’ve never used vinegar, though, but will be sure to do so next time. Thanks for the tip.

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