Tuesday, April 12, 2011

Rosemary Dijon Pork Loin

This recipe came the Food Network. I am leaving the rosemary in the ingredients, but I didn't use it.

  • 1 (4-pound) boneless pork loin
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped red onion
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 2 tablespoons coarsely chopped rosemary leaves, plus a few sprigs for garnish

Preheat oven to 350 degrees F.
Trim any excess fat from the pork loin, leaving a thin-layer of fat over the top.
Evenly rub the entire pork loin with the Dijon mustard followed by the onion, salt, pepper, and garlic. Make sure to really rub in the spices, and then sprinkle the
rosemary evenly all over the top.
Place the pork in roasting pan lined with a rack and roast for 20 minutes.
Reduce the temperature to 300 degrees F, and continue roasting until a meat thermometer inserted in the thickest part reads 145 degrees F, about 1 hour more. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes. Slice and pork and arrange on a platter garnished with rosemary sprigs.

**I cooked it till the internal temperature reached 160. It was moist and fork tender. I also cooked it on a cookie sheet. It did not brown up- you'll need to sear it first if you want it to be brown. Delicious- keeper.

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