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

  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

  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