Mustard Crusted Pork Recipes

Mustard Pork Loin Roast l A Farmgirl's Dabbles

WEBDec 8, 2021 · Place a 12" cast iron skillet or stainless steel straight-sided skillet on stovetop and heat to medium-high. Add canola oil and heat …

Rating: 4.6/5(81)
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, 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 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.

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MustardandHerbCrusted Pork Roast Recipe Food …

WEBJan 15, 2021 · Refrigerate overnight. Set a rack in a roasting pan and put the pan on the lowest oven rack; preheat to 325 degrees F. Remove the …

Rating: 5/5(2)
1. Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to hold the pork). Heat over medium heat, stirring, until the salt and sugar dissolve. Add 8 cups ice cubes; stir occasionally until the brine is cooled.
2. Make small deep cuts, about 2 inches apart, all over the pork and between the ribs using the tip of a paring knife. Add the pork to the pot and submerge in the brine; add more cold water if needed to completely submerge. Refrigerate overnight.
3. Set a rack in a roasting pan and put the pan on the lowest oven rack; preheat to 325 degrees F. Remove the pork from the brine, pat dry and set aside to bring to room temperature. Remove 3 cups brine (along with the spices) to a medium saucepan; bring to a boil. Remove the hot roasting pan from the oven and carefully stand up the pork on the rack with the chine bone down. Add the hot brine to the bottom of the pan. Roast until the fat is mostly rendered, about 40 minutes.
4. Meanwhile, make the crust: Pulse the panko, butter, scallion, parsley, thyme and juniper berries in a food processor until the herbs are coarsely chopped and the mixture is combined.

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