MUSTARD-HERB ROASTED PORK LOIN
4-6 SERVINGS
This recipe is pretty much straight out of Suzanne Goin’s wonderful book “Sunday Suppers at Lucques” with a few changes /additions here and there. Pork loin is a lean cut of meat that really can use some bold flavors and added moisture to help the roast stay moist and deliver some depth of flavor. The mustard breadcrumbs really makes this recipe special!
1 center cut whole pork loin roast- about 3 pounds
1/2 cup dijon mustard
1 T fresh thyme leaves
2 T flat leaf parsley- fine chopped
1/4 cup olive oil
10 cloves of garlic- minced
2-3 sprigs of rosemary
1 T chopped rosemary leaves
kosher salt and fresh ground black pepper
3/4 cup chicken stock
1/2 cup apple juice- or white wine
3T butter
mustard breadcrumbs*
Put the mustard, thyme leaves, chopped rosemary, parsley, garlic,and 2 T olive oil in a bowl and whisk till all is combined.
Slather the pork with the mustard mixture and cover it and refrigerate for at least 4 hours- or it’s even better when done overnight.
When ready to cook the roast take the pork out of the fridge for 1 hour prior- to bring it to room temp. Scrape off the marinade and set it aside. Season the roast with salt and pepper.
Preheat oven to 325 degrees.
Heat a large saute pan with 2 T of olive oil over medium high heat until the pan is very hot. Place the roast in the pan and sear it on all sides until it is well browned and starting to caramelize. This process takes about 12- 15 minutes. Be careful not to turn the meat until it releases on it’s own. Don’t wash the searing pan.
Transfer the meat to a roasting pan and slather the reserved marinade all over the roast. Arrange the rosemary sprigs on top. Roast until the internal temperature reaches 140 degrees- start checking after 45 minutes roasting time. Generally, it will take about an hour to be fully cooked.
Let rest for 10-15 minutes on a rimmed cutting board. This will allow you to pour any juices into the sauce for added flavor.
While the pork is resting make the sauce by returning the searing pan to the stove on med-hi heat. Wait 1-2 minutes and then de-glaze the pan with the stock and apple juice- or white wine. Bring to a boil and using a flat whisk scrape up all the browned bits from the bottom of the pan. Add any resting juices to the sauce. Reduce some until it starts to thicken. Swirl in the 3 T of butter and keep on very low heat while slicing the meat and plating the food.
For serving family style spread the breadcrumbs on a warm platter. Slice the pork thin- about 1/4 inch and lay them on top of the mustard breadcumbs. Pour the sauce as evenly as you can over the platter. Garnish with fresh herbs.
*For the mustard breadcrumbs
2 cups fresh breadcrumbs
3 T unsalted butter
2 T dijon mustard
1 t thyme leaves
1 t chopped parsley
Pre-heat oven to 375 degrees.
Place the breadcrumbs in a bowl. Place a small pan over medium heat and add the butter, when it starts to foam, add the mustard and herbs. Remove from heat and let cool for a couple minutes. Then, toss the mustard - butter mixture until well combined. Transfer to a rimmed baking sheet and toast them for about 10- 12 minutes until golden and crispy. This can be done several hours in advance- just re-heat in a skillet for a few minutes before plating the food.
* I save leftover baguette slices in the freezer and when i need some fresh breadcrumbs- i thaw them and them - tear them into bits and put them in the food processor fitted with the steel knife and pulse until desired coarseness. For this recipe I like to keep the crumbs somewhat coarse. I have also substituted Pepperidge Farm seasoned stuffing in place of fresh- with good results- toasting time will be reduced some if you do this.
