Mustard Glazed Roast Pork Loin

 

Sometimes, in the haste of life, we forget about dishes that we really enjoy.  Such is the case with this mustard glazed, roast pork loin.  I made this dish many times years ago and really do like it.  But as I have explored different cuisines this delightful dish went onto the back burner and stayed there.

These pictures were taken “on the fly” as our dinner was being produced at home.  The plate that is pictured is not restaurant quality, it is for home.  If this was for a restaurant, the whole baked sweet potato would be replaced with a duchess sweet potato.  The roasted pork is quite pretty and could easily be carved and served table side.

The mustard glaze goes on the raw pork loin and it is baked.  Originally, I made this glaze using Dijon mustard, liquid smoke, whole dried thyme and black pepper. 

This rendition used three different mustards; two house made coarse ground mustards and small amount of Dijon mustard; the liquid smoke, thyme and sprinkle of coarse ground black pepper on top.  One of the house made mustards was made from yellow mustard seeds and other from black mustard seeds.  Both of the house made mustards have a splash of white wine in them.   

This flavor combination is tremendous.  You get the pungent flavor of the mustard coupled with the smoke and thyme playing against the pork.  A real delightful combination.  If you make this, err on the side of caution on how much thyme and liquid smoke you use.

#LifeLongLearning #LIfeLongTeaching #FamilyFood #PorkLoin

EDIT: I forgot to mention an important component on this plate. This plate was moistened with a glaze made from roasted pork bones.

As always, your questions or comments are welcome.

Until next time,

Bon Appetit Y’all

Leslie Bartosh