roast pork loin

balsamic and mustard marinated pork loin

balsamic and mustard marinated pork loin

Roast Pork Loin. It’s so easy. So so easy. Well, I think so. And you look like a genius when you slice it and serve it alongside a veggie and some crusty baguette slices. This was one of those super yummy EASY pork loin roasts and I hope you give it a try. This recipe serves 4 with NO leftovers. It’s a small pork loin.

Roast Pork Loin

1 pound pork loin – unflavored! (they come in so many flavors so make sure you get a plain pork loin!!)

2 cloves crushed garlic

2 T balsamic vinegar

1 T whole grain mustard or brown mustard

2 tsp olive oil

1/2 tsp salt

1/8 tsp ground black pepper

1 tsp dried thyme or 4-6 sprigs fresh thyme (no need to remove the little leaves from the stems. Just throw the sprigs in the bag.)

Place all ingredients in a ziptop bag and smear that tasty goodness all over the pork loin inside the bag. Roll the bag up to push the air out and close tightly. Place in fridge for a few hours. Mine was about 5 hours! Note: you should have enough marinade here for a 2-3 pound piece of pork loin. Any larger and you should add more marinade.

Bring piece of pork loin to room temp before dinner by letting it rest on the counter in the bag for about 20 minutes. Place skillet over medium high heat with a touch of olive oil. Remove pork loin from bag and shake off excess marinade. Place pork in hot pan and sear on all sides. (this adds flavor and creates a bit of a caramelized crust which helps keep the interior of the meat nice and moist.) Once seared on all sides place skillet in the oven at 375F (make sure skillet is oven safe! If not, move pork to casserole dish and place IT in the oven.) Bake for 15 minutes and check the temperature (I recommend 15 minutes per pound of pork. If it’s a two pound loin, roast for 30 minutes and check temp). If it’s not hot enough, put it back in. It should be around 140F internally when you remove it from the oven. (Don’t poke it a hundred times to check the temperature or all the juice will run out of the holes and you’ll be left with an old dried up hockey puck on your plate.) Allow pork loin to restĀ at least 10 minutesĀ before cutting. It will be juicier this way. Note: pork should have a hint of pink when you cut into it. That’s REALLY the best way to serve it. Unless you like chewing your hockey puck four-hundred and fifty times before you wash it down with a glass of water. Cough hack.

Serve with baguette and green beans.




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