Monday, March 16, 2009

Herb Roasted Pork Loin w/ Mustard Breadcrumbs



Yummy.

Pork is my friend.
It never was growing up, because the only pork my mother bought was Oscar Meyer bacon (which I still love to this day).

I find pork is so easy to prepare, always tastes fresh and lean, and is so inexpensive. The other white meat.

This was a great dinner party entree for a recession.

I took the recipe from Suzanne Goin's Sunday Suppers at Lucques and made it my own by cutting the prep time down from about 4 hours (which is a typical Goin recipe) to about 2 hours! Yes I did. And the results were just as good!

I make a similar dish with chicken legs, so I knew I could do it with pork.

Slather a 3 lb. center pork loin with the following mixture:



1/2 cup of Dijon mustard
5 cloves of garlic, chopped
1 tbsp of chopped fresh thyme,
2 tbsp of chopped fresh parsley
1 tbsp of chopped fresh rosemary
a few tbsp of olive oil
kosher salt and pepper

Coat the pork loin with the mustard mixture and let sit on the counter for an hour until it comes to room temperature.

Sear your pork in a dutch oven with some olive oil for about 8 minutes on each side.
The mustard will definitely stick to the pan, so carefully turn the pork with a fish spatula and tongs. I couldn't avoid this problem (Goin warns you about the sticking).



Place your seared pork loin in a roasting pan and top with some sprigs of sage, rosemary and thyme. Use whatever herbs you have.
Sprinkle w/ kosher salt & pepper.



Roast in 350 degree oven for about 1 hour and 15 minutes. Let pork rest about 10 minutes before slicing.



Sauce:

In the dutch oven where the pork was seared, add 1/2 cup of chicken stock and scrape up brown bits. Turn off heat and add 2 tbsp of butter. This will be your gravy.

Yummy.



Mustard Breadcrumbs:

1 cup of fresh breadcrumbs (I use Italian bread and pulse in my coffee grinder!)
1 tbsp dijon mustard
2 tbsp of butter
1 tbsp of fresh thyme leaves

Heat your butter in a heavy frying pan and swirl in your mustard and herbs.
Now add your fresh breadcrumbs and toast in the pan until browning. You can add olive oil if they are too dry.



Slice your pork loin and spoon your pan sauce gravy over the slices.



Sprinkle the mustard breadcrumbs over the top of the pork and the vegetables you are serving.



This was delicious, and of course it made excellent sandwiches the next day for lunch!



23 comments:

Culinary Cory said...

I agree. Pork is a good meat for a recession. It's less expensive than beef and a great alternative to chicken. My favorite way to cook pork is slowly in the oven or in a crockpot. That way all the flavors can really get inside the meat to make it moist and tender.

Lisa said...

Just bookmarked it to try. I love how you cut Suzanne Goins time in half. I wonder if it would work with tenderloin? That would be even quicker.

doggybloggy said...

nice crust! this looks like its right out of the 'pork handbook' (dont ask what I mean by that - I dont think I even know)

Ciao Chow Linda said...

You always have some goodies for us and today's no different. I never tried pork with a crust like that, but I'm going to do that in the future.

Sara said...

I have a pork loin in the freezer waiting to be used in this recipe - do you think it was worth the effort?

Peter M said...

Great shots of the pork loin and the slices...classic flavours here.

Proud Italian Cook said...

Stacey, I've made my pork roasts like this many times, and I got the recipe from our friend Ina, maybe she got it from Susan. I can testify how truely scrumptious this is! Ina never did the breadcrumbs though, but I will, next time for sure I love that idea. Great recipe and photo's Stace!

StaceyEsq said...

I have to start reading your blog later in the day . . . it really SUCKS to be gazing at your daily offerings mid-morning while I am imprisoned at my desk. Today's post has my tummy grumbling! The other day you killed me softly with R & D salmon! Rock on with your bad self!

Maria said...

I am wanting the sprouts:) Great photos of everything!

AnticiPlate said...

I am so glad you used the dutch oven to make the sauce. Before scrolling down, I thought you were just going to wash it. All those brown bits....mmmmm....

Michele said...

What a great recipe! I really want to make this! It looks so pretty and I love the breadcrumb topping!

Culinarywannabe said...

My husband would just love this. And I can't believe you cut the cooking time down that much!

Giff said...

my kind of meal

Pam said...

What a beautiful meal... I am sure the pork was excellent in a sandwich.

melissa said...

So funny this was a SG recipe because the breadcrumbs and the mustard both reminded me of the deviled chicken thighs recipe I just made of hers from that book. This looks just as fantastic - MUST try.

The Duo Dishes said...

Great dish, especially the b. sprouts!

LaDue & Crew said...

Gorgeous! I think I'll make that this coming weekend!

Karen said...

This looks so elegant and I love the mustard flavor in it! Did I miss it, or how much mustard do you use with the breadcrumbs?

Colloquial Cook said...

Sprouts! Hmmmmmm. I haven't seen them in a while. I want some now. Where's your Irish bread Stace!

RecipeGirl said...

I did a pork loin tonight for dinner... but yours look so much better than mine!! I'm not so great at pork.

lisaiscooking said...

We must be back on the same wavelength. I just finished reading Sunday Suppers and can't wait to start cooking from it.

Randi Lynne said...

I followed this almost to a T. It was the best pork loin I've ever had. The gravy and breadcrumb crust really set it off!

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