Mustard Glazed Pork Loin, Duchess Sweet Potato, Turnip with Greens and Porc Glaze

 

Mustard glazed pork loin, duchess sweet potato, fresh turnips with greens, porc glaze.

This a simple but very satisfying dish that I have made before.  It is quite satisfying from a variety of perspectives. 

It is very flavorful and satisfying: uses mostly house made items: has good textures: and is visually interesting and appealing.

The pork loin in this dish is a commodity or packer pork loin.  Nothing fancy.  Shucks!

The pork loin is coated with a mixture of three different mustards, liquid smoke, dry thyme leaves and a grind or two of black pepper.  Two of the mustards are coarse ground, house made, Dijon style mustards. The other mustard was a smooth Dijon mustard.

When the pork loin was coated with the mustard mixture, it was roasted in a 375°f oven, until it reached an internal temperature of 140°f.  Carryover cooking took the internal temperature to in excess of 147°f.

The duchess sweet potato was a mixture of approximately fifty percent sweet potato and fifty percent russet potato.  The potatoes were all baked and then mashed to form a smooth “puree”. 

The mixed/puréed potatoes were seasoned very simply with salt and pepper.  I added one egg yolk to help bind them when they baked.

The duchess sweet potatoes for this dish, were left over from a precious meal.  They had been baked and then frozen. 

That is one of the really nice things about duchess potatoes.  They can be precooked, frozen and reheated when desired.  They are a great way to “dress up” a dish!

The turnip greens were washed well, coarsely chopped and boiled, in water, with a couple of slices of house made bacon.  The greens were seasoned with salt and black pepper.  As the greens became tender, large diced, peeled turnips were added in and allowed to cook until tender.

The porc glaze (pronounced gloss) was made by making a pork stock and reducing it by approximately 90 percent.  It is incredibly rich and gelatinous.

The glaze lasts a long time in the refrigerator due to having such low water content.  This one was made weeks ago.

All things considered; this is a relatively easy meal to produce.  The results of your efforts will belie the ease involved in producing this meal.

Make your duchess potatoes in advance.  Make your glaze in advance.  Having these items made in advance makes the meal a slam dunk by reducing stress and time in the kitchen. 

Having the glaze and potatoes pre-made effectively means that you are preparing only two dishes for the meal:  the turnips with greens and the pork loin.  The other two items are just being reheated.

I hope you have enjoyed this write up. 

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As always, your questions or comments are welcome.

Until next time, Bon Appetit Y’all!

Leslie Bartosh