| Roast Pork Loin with a Honeycup Mustard and Rosemary Glaze The flavours of garlic, mustard and rosemary combine well with the flavour of pork. (The same flavours go equally well with lamb. The secret to making this dish, is to cook the pork to a barely medium-well doneness so that the meat is still moist and juicy but not undercooked. The glaze is better when crispy and golden brown. Serve with a simple pork sauce and/or apple sauce. Recipe from Filmworks Catering 1½ lbs to 1 and 3/4 lbs boneless pork loin or boneless pork rib end ½ teaspoon Canola oil 3 tablespoons Honeycup Mustard ® 1 teaspoon whole rosemary, fresh or dried salt and freshly ground black pepper to taste 1. Preheat oven to 375° F. Line bottom of a baking pan with aluminum foil. 2. Heat a non-stick frying pan or heavy bottomed sauté pan, over medium high heat. Season pork throughout with salt and black pepper. In a small bowl, mix garlic with mustard. 3. Add oil to the hot pan. Let oil get hot before adding the pork. Sear pork on all sides to an attractive deep golden brown colour. (Searing meat creates flavour, sears in the juices and creates a favourable appearance.) 4. Place pork in baking pan. Using a pastry brush or spatula, coat the top (fat side) of the loin with the mustard/garlic mixture. Sprinkle rosemary and more black pepper on top of the mustard. 5. Bake for 35-45 minutes or until inside is no longer pink, but still moist and juicy. To create a crisp texture and dark golden brown colour to the glaze, place pork under hot broiler in the last minute of cooking without burning the rosemary. 6. Let rest for 5 minutes, to allow any excess juices to seep out before slicing. Add these juices into the sauce. Chef's note: If Honeycup mustard isn't available, use Dijon mustard. To eliminate some of the calories, cholesterol and saturated fat, trim off most of the fat from the top of the loin. Leave just enough for flavour and to prevent the loin from drying-out during cooking. Serves 4 |
 | |  | |  |
