Leslie Bartosh, CEC, AAC, FMP

  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

  A few years ago, I thought it would be fun to learn how to make mustard.   I saw all kinds of recipes.   Some recipes used dry mustard powder.   A lot of recipes use turmeric powder for color.   Some recipes were cooked.   The variations seemed endless.   Then I found this recipe.   It is a basic recipe with few ingredients and is doable in most household kitchens.   The only special equipment needed is an immersion blender.   A standard blender will also work but the immersion blender is easier.   With the immersion blender clean up is easier and you lose less product due to fewer nooks and crannies. I use this recipe to make a Dijon Style mustard.   This batch of mustard used only black mustard seed.   This gives the finish product an aroma that is similar to that of a Chinese style mustard.   The aroma is worse than its bite in this case.   Still, it is very tasty and is my favorite variation on the theme so far. The process of making this mustard starts with measuring

  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 b