Delicious Maple Dijon Pork | Carnivorlicious!

by • February 6, 2013 • Food 'N DrinkComments (0)158

When you are, or you are cooking for, a hungry meat-and-potato eater, this is your go-to roast. Just picture yourself marching to the dinner table with a Norman Rockwell caliber bubbling steaming hunk of meat. A holiday roast fit for a king, made by a robot.

Ingredients (as shown above)

  1. 1-2 pound Pork Loin
  2. 1 or more Garlic cloves, + 1 onion
  3. Dijon Mustard (as much as will cover the loin)
  4. Maple syrup “”
  5. A coating of  Turmeric, 1 bay leaf, crunch of  salt 

Just unwrap a nice juicy slab of pork loin fresh from your local butcher and slap it down on the counter. Chop up an onion and garlic, then mix it with Dijon mustard, turmeric and salt in a bowl. Then caress the flesh with your fingertips, gently massaging your chopped mixture into the tender pig. If you are making a go at the eater’s heart through their stomach, you are well advised to wear gloves or cling-wrap. Garlic does not come out of  skin without a fight. Just think about how it is sinking deliciously into the marbled meat before you and do the math. Depending on your time frame, the longer your meat sits in the rub, the better.

While you are waiting to pre-heat your oven to 350, also heat up a pan large enough to put the roast in. Your element should be 3/4 of the way to full blast. Hot, but not too hot. Drizzle your meat with a little oil and maple syrup. Then, with tongs, place your roast directly into the hot pan and singe the entire extremity including the top and bottom. It will make a lot of sizzling and splattering, so do it only until the roast has been darkened. Then place the roast into a casserole. Take all of the onions and spices that fell off the roast when you were massaging it and put it in there too, with bay leaf a cup of water.

You may now put it into the oven. Leave it in there without opening the door for a good hour, or longer depending how well-done you like it. Your work is done. The roast is ready to slice up, and the drippings in the bottom of the casserole are your gravy. Enjoy, you greedy carnivore! Wanna know what to eat with it? For complete meal idea visit MOOREKITCHEN

 

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