This recipe began on Matrch 9, 2009 with one thawed 2-pound center cut boneless pork loin and my need for inspriation to prepare it differently from all the old tired ways. Watching FoodTV a few days before, I saw a great recipe by the Neely's, and decided I could definitely improve on that one. After quite a few changes and tinkering, this is the result---Trainman and I LOVE this one.
Serves: 6

1 2-pound boneless pork loin
1/4 cup horseradish mustard (2 oz.)
2 tablespoons white wine vinegar
1/2 teaspoon onion salt
1/2 teaspoon coarse ground black pepper
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh parsley
Fine sea salt -- to taste

Preheat oven to 375 F. Line a baking sheet with Release foil. Remove pork from the refrigerator and let sit about 15 minutes ro come to room temperature.

In a small bowl, place the mustard, vinegar, onion salt, pepper and herbs together. Mix well to be certain the mixture is thoroughly blended.

Put the meat on the prepared pan and spoon mustard sauce over the meat to cover, Roast about 20 minutes per pound or until the internal temperature reaches 140 degrees F on an instant-read thermometer. Remove from oven, tent with foil, and let rest for 15 minutes before slicing and serving.

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