Tuesday, March 18, 2014

Herb and Garlic Roast Pork Loin with Honey Mustard Sauce

This recipe comes from Food Network Kitchen http://www.foodnetwork.com/recipes/food-network-kitchens/herb-and-garlic-roast-pork-loin-with-honey-mustard-sauce-recipe.html
I was testing it for a dinner party that I am having, but decided to do the pork in a bag. It was not because we didn't like it. We thought it was great, but I needed a dish that I could put in the oven and leave it during church. This was suppose to cook in 45 min. And I wanted it to be warm when I got home from church so it could rest while we got everything else on the table.
Printable Version

1 1/2 pounds boneless pork loin
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary
1 clove garlic, minced
1 cup panko crumbs
1/3 plus 2 tablespoons Dijon mustard
2 whole heads garlic, roasted
3 tablespoons honey
1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.
2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 min. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden brown, about 2 min. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce

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