Roast Pork Loin with Mustard Glaze Redux

 

Mustard glazed roast pork loin on a bed of sauerkraut with duchess sweet potato, turnip greens, and pork glace.  I did this basic dish a little over a month ago but wanted to repeat it.  After all, this is a dish that we really like.

I also wanted to redo this dish for two other reasons. 

One, I wanted to record the recipe for the mustard glaze.

Two:  I wanted to plate it restaurant style versus home style like last time. 

This time when I made the dish, I included some house made sauerkraut, for the gastronomic fun of it!

The Glaze for the roast pork used 3 types of mustard.  It used commercially made Dijon Mustard and two house made mustards.  One was made with black mustard seed and the other with yellow mustard seed.  Both house made mustards are slightly coarse grain and made in the Dijon style. 

The other components of the mustard glaze are liquid smoke, whole leaf dried thyme and coarse ground black pepper. It should be noted that the mustard glaze can be made with only commercially made Dijon mustard.  It works fine for this.  I include the two house made mustards because each one adds a flavor dimension.  Since depleted my stock of the mustard made with black mustard seeds, you can expect a post on how it is made in the future.

The pork glaze on the plate was made from roasted pork bones.  I started with approximately 1 ½ gallons of water and the roasted bones.  I reduced the water content of the glaze over three days.  The bones were removed after approximately 24 hours of cooking.  I ended up with approximately 1 ½ cups of glaze. 

Suffice it to say, the glaze has incredible richness.  I will do a separate post on the glaze in the near future.

The sauerkraut for this dish started as a house made, raw sauerkraut.  The sauerkraut is raw and very crispy because it has only gone through the fermentation process.  It is refrigerated at the end of the fermentation process and is not canned or cooked.  Refrigeration slows down the fermentation process.  It is amazing at how much flavor this sauerkraut has. 

There are only three ingredients in the basic sauerkraut.  Green cabbage, kosher salt and water.  For the roast pork dish, the sauerkraut is simmered on the stove top with a little white wine and some juniper berries.

Other items on the dish included turnip greens and duchess sweet potatoes.  There was nothing unusual about the turnip greens.  The greens were just simmered in water and seasoned with salt and black pepper.

The duchess sweet potatoes were seasoned made with “mashed” baked sweet and russet potatoes.  The ratio of sweet potato to russet was approximately 3 parts sweet potato to 1 part russet.  Sweet potatoes are too high in moisture to pipe out and hold shape when used alone. 

The potatoes were seasoned with salt, white pepper, and touch of nutmeg and cinnamon.  Four small pats of butter were added to the “mash” for moistness.  After the potato mixture was piped out, it had a small amount of melted butter drizzled over each potato. 

The pork and sweet potatoes backed in a preheated 375°f oven for approximately 30 minutes.  Since the potatoes were starting to brown and the pork still needed to cook a little more, I turned the oven down to 350°f and allowed everything to continue to cook. 

The pork needed approximately 45 minutes to reach an internal temperature of 143°f.  I could have easily pulled this roast at 135°f and allowed carry over cooking to carry it to 140°f internal temperature.  It still ate quite well.

I hope you enjoyed this post.

#LifeLongLearning #LifeLongTeaching #FamilyFood

 As always, your questions or comments are always welcome.

Until next time,

Bon Appetit Y’all

Leslie Bartosh