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 gr