New Year’s Day Supper, Part 1: Roast Pork LoinPosted: January 2, 2012
In order to get 2012 off to the right start, I decided to make a New Year’s Day dinner with recipes I’ve never tried before. And because it was New Year’s Day, one thing in particular came to mind: pork loin!
My mom has always made a roast pork loin for special occasions and holidays, and usually makes one on New Year’s Day herself. So this recipe is in her honor, although I’ve done things a little differently. The pork loin I got was split in half, so I decided to make a mustard and herb mixture to spread on the inside and then tied the whole thing back together. I’m pretty certain that that mixture would be great on the outside of the pork too, which I think I’ll try next time. The onion and beef broth that the pork cooks in turns into a great sauce, and is a bit like French onion soup. I’m sure you could turn the leftovers into a soup if you wanted. Hmm. Maybe I’ll try that too.
Roast Pork Loin with Herbs and Mustard
– 2 ½ to 3 lbs boneless pork tenderloin, split in half or butterflied
– 2 teaspoons of whole grain mustard
– 1 teaspoon of minced garlic
– 1 teaspoon of fresh rosemary, diced
– ½ teaspoon of fresh thyme, diced
– ½ teaspoon of fresh sage, diced
– 2 medium white onions, thinly sliced
– 3 cups of beef broth
– Olive oil
– Salt and pepper
– Cooking twine
Heat your oven to 350º.
In a small bowl, combine the mustard, garlic and herbs. Set aside. Season the pork loin with salt and pepper. Spread the mustard herb mixture between the two halves of the pork and then tie the two pieces together using the cooking twine. Heat a few tablespoons of oil in a Dutch oven or a large skillet, then sear the pork loin on all sides until golden brown. Remove the pork from the pan and set aside. Add the beef broth and bring to a simmer. Stir to remove any of the brown bits from the bottom. (This step isn’t necessary, but since there were some herbs and mustard in the Dutch oven, I didn’t want them to go to waste.)
Place the sliced onions in the bottom of a roasting pan and then add the pork loin and beef broth. Roast the pork for about 1 ¼ hour to 1 ½ hour, or until a thermometer inserted in the center reads 150º to 155º. Remove from the oven, and let the pork loin rest for 15 to 20 minutes. Meanwhile, pour the broth and onion mixture into a pot, season with salt and pepper and bring to a simmer. Remove the twine, slice the pork then top with the onion beef broth and eat.
Part 2 of my New Year’s Day supper coming soon.