Mustard Pork Loin Roast

🧂 Ingredients

• ¼ cup stone ground mustard
• 1 tablespoon Dijon mustard
• 1 tablespoon yellow prepared mustard
• 2 teaspoons minced fresh rosemary
• 1 teaspoon olive oil
• 1 teaspoon honey
• ½ teaspoon sweet curry
• 1 3.5 pound boneless pork loin roast

  not pork tenderloin
• 4 large cloves garlic

  minced
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 2 teaspoons canola oil
• minced fresh rosemary and parsley

  optional garnish

Instructions

• 1 for the mustard sauce: In a small bowl, combine all mustard sauce ingredients.
  Set aside.
• 2 for the pork loin roast: Pat the pork loin dry using paper towels. With kitchen
  string
  [https://www.walmart.com/ip/GoodCook-ProFreshionals-300-ft-Cotton-Twine-Food-Safe-and-Oven-Safe/431560497?wmlspartner=wlpa&selectedSellerId=0&wl13=1999&adid=22222222277431560497_117755028669_12420145346&wmlspartner=wmtlabs&wl0=&wl1=g&wl2=c&wl3=501107745824&wl4=pla-306310554666&wl5=9019667&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=local&wl12=431560497&wl13=1999&veh=sem_LIA&gclsrc=aw.ds&&adid=22222222237431560497_117755028669_12420145346&wl0=&wl1=g&wl2=c&wl3=501107745824&wl4=pla-306310554666&wl5=9019667&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=local&wl12=431560497&veh=sem&gad_source=1&gclid=Cj0KCQiAtaOtBhCwARIsAN_x-3IQGVvJF83wrXe07M5GfCr1tylDkIcjq6Z9vvcjHyO5GSaV7i_AIpEaAmAaEALw_wcB],
  tie up the pork loin every 2 inches. Reference the photo from this post that
  shows how this should look.
• 3 Create a simple garlic paste by sprinkling the salt over the minced garlic,
  right on the cutting board. Angle the knife blade (I like to use a knife with a
  larger blade, such as a Santoku knife
  [https://www.williams-sonoma.com/products/wusthof-classic-ikon-hollow-ground-santoku-knife/?sku=5261078&cm_ven=PLA&cm_ite=5261078_14932288920&cm_cat=Google&cm_pla=Local&gad_source=1&gclid=Cj0KCQiAtaOtBhCwARIsAN_x-3J6uMkiTMxxZgD25-K1w5P2ZFV7PEdOC8b1srNqNm9lCz1NRX4g0nYaAs6pEALw_wcB]
  or chef's knife.) so it's laying almost flat on the cutting board, pressing and
  scraping the garlic and salt together. The garlic pieces will start to soften
  and smash, and combine with the salt to form a paste. Keep pressing and scraping
  until you have a smooth paste. Sprinkle pepper over the paste, and then press
  and scrape a few more times to incorporate. Rub this mixture over all sides of
  the pork loin. Set aside at room temperature.
• 4 Preheat oven to 350° F.
• 5 Place a 12" cast iron skillet
  [https://www.walmart.com/ip/Lodge-Cast-Iron-Seasoned-12-Skillet/5969633?wmlspartner=wlpa&selectedSellerId=7617&gclsrc=aw.ds&&adid=222222222275969633_7617_158795268467_20724599660&wl0=&wl1=g&wl2=c&wl3=681340847197&wl4=pla-2257500821402&wl5=9019667&wl6=&wl7=&wl8=&wl9=pla&wl10=117446513&wl11=online&wl12=5969633_7617&veh=sem&gad_source=1&gclid=Cj0KCQiAtaOtBhCwARIsAN_x-3KHIocPF_zAoo8Bs6x7d5iVB9teVpKZyPNkaS479Jm7wun9hZXW4HkaAiYPEALw_wcB]
  or stainless steel straight-sided skillet on stovetop and heat to medium-high.
  Add canola oil and heat until shimmering. Carefully add pork loin, fat cap side
  down. Sear until deep golden brown and when it releases easily from the skillet,
  about 4 to 5 minutes per side. Once all four sides have browned, transfer pork
  loin with the fat cap facing up to a rack set inside a roasting pan. If you do
  not have one of these, simply place a cooling rack inside a large rimmed pa
  [https://www.walmart.com/ip/Chicago-Metallic-Commercial-II-Uncoated-True-Jelly-Roll-Pan-15-inch-by-10-inch/17463815?wmlspartner=wlpa&selectedSellerId=0&&adid=2222222222717463815_144599322137_18594900705&wl0=&wl1=g&wl2=c&wl3=650552737648&wl4=pla-336977237979&wl5=9019667&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=online&wl12=17463815&veh=sem&gad_source=1&gclid=Cj0KCQiAtaOtBhCwARIsAN_x-3IVu7qIEuJmBfRP7cvfuPJZkzMvyJVwVotBEcASGchWh2AlfXPM65waAstwEALw_wcB&gclsrc=aw.ds]n.
  I like to line my rimmed pan with aluminum foil for easy clean up.
• 6 Brush seared pork loin on all sides with mustard sauce, using all of the sauce
  for a 3-1/2 pound pork loin. Tent a large piece of aluminum foil (I like these
  extra large, heavy duty rolls
  [https://www.walmart.com/ip/Reynolds-Wrap-Aluminum-Foil-Heavy-Duty-18-inch-75-Square-Feet/11027099?wmlspartner=wlpa&selectedSellerId=101407535&gclsrc=aw.ds&&adid=2222222222711027099_101407535_157484669947_20636405028&wl0=&wl1=g&wl2=c&wl3=676766515913&wl4=pla-2224745932030&wl5=9019667&wl6=&wl7=&wl8=&wl9=pla&wl10=5082888760&wl11=online&wl12=11027099_101407535&veh=sem&gad_source=1&gclid=Cj0KCQiAtaOtBhCwARIsAN_x-3JEYEmrkqIjjHnDnxazyZssLWd-PAyN1ZNgNM7RNnBrC5MI-tdV9Y0aAh6aEALw_wcB])
  loosely over the pork loin, keeping the foil from touching the pork. Cook for 35
  minutes. Remove foil tent and cook for another 15 to 20 minutes or so, or until
  an instant-read thermometer inserted into the thickest part of the pork reads
  145° F. I start checking the temperature after the pork has cooked for 10
  minutes without the foil tent. Do not over cook. Remove pork loin from oven and
  let rest 3 minutes. Remove kitchen string and slice pork loin crosswise into
  1/2-inch slices. Serve hot, sprinkled with minced fresh rosemary and parsley if
  desired.

Nutrition Info