Roast Pork Loin with Honeycup mustard and rosemary glaze

[Claudia]

Roast Pork Loin with a Honeycup Mustard and Rosemay Glaze

The flavors of garlic, mustard and rosemary enhance the flavor of pork. (The same flavors go equally well with lamb). The secret to preparing this dish is to cook the pork to a barely medium-well donness so that the meat is a moist and juicy but not undercooked. The glaze is better when crispy and golden brown. Serve with a simple pork sauce and/or homemade applesauce.

Serves Four (but I always double or triple the recipe for big family gatherings)

?1 and ? lbs to 1 and ? lbs boneless pork loin or boneless pork rib end
?? teaspoon canola oil
?3 tablespoons honeycup mustard (trademark brand) I just use dijon
mustard intead
?1 teaspoon whole rosemary leaves, fresh or dried
?finely chopped fresh garlic, to taste
?salt and freshly grounded black pepper, to taste

Preheat oven to 375 degrees Farenheit. Line bottom of baking pan with aluminum foil.

Heat a non-stick frying pan or heavy bottomed saut? pan, over medium heat. Season pork throughout with salt and black pepper. In a small bowl, mix garlic with mustard.

Add oil to the hot pan. Let ooil get hot before adding the pork. Sear pork on all sides to an attractive deep golden brown color. (Searing meat creates flavor, sears in the juices and creates favorable appearance)

Place pork in baking pan. Using a pastry brush or spatula coat the top (fat side) of the loin with the mustard/garlic mixture. Sprinkle rosemary and more black pepper on the top of the mustard.

Bake for 35 to 45 minutes or until inside is no longer pink, but still moist and juicy. To create a crisp texture and dark golden brown color to the glaze, place pork under hot broiler in the last minute of cooking without burning the rosemary.

Let rest for 5 minutes, to allow any excess juices to seep out before slicing. Add juices into the sauce.

Chef?s note:

If Honeycup mustard (trademark) isn?t available, use Dijon mustard. To eliminate some of the calories, cholesterol and saturated fat, trim off most of the fat from the top of the loin. Leave just enough for the flavor and to prevent the loin from drying-out during cooking.

Quick Pork Sauce:
In a small sauce pot, brown ? medium onion, chiopped. Add ? teaspoon chopped garlic to brown for 30 seconds. Add ? cup dry red wine and reduce to a glaze. Add 1 can (10 fl. Oz) beef consomm?, 1 can water, a pinch of whole rosemary, a pinch of dried whole thyme, 1 small bay leaf and ? teaspoon gravy browning. Bring to a simmer for 10 minutes. Add pork juices from the roasting pan. Strain sauces and return to the sauce pot. To thicken gravy, mix 1 tablespoon room temperature unsalted butter with 2 tablespoons flour. Whisk into gravy. Let sauce reduce to 1 and ? cups. Correct seasoning with freshly grounded black pepper and salt.

Source of recipe: www.filmworks.abl.ca/roast.htm in which no longer posts it?s recipes. I?m very lucky I got this when I did.