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All Recipes » Pork Recipes » Herb-Crusted Boneless Pork Loin () 2 Vote(s)
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root
Senior Member

Posts: 330
Registered:
February 2004

Herb-Crusted Boneless Pork Loin Sun, 29 February 2004 23:25
One 3 to 3.5 lb boneless pork loin
Vegetable-oil cooking spray
¼ cup Dijon Mustard
1 tbs Orange Juice
1 tsp Orange Zest
1 ½ tsp chopped fresh Rosemary
1 tsp chopped fresh Sage
1 clove minced fresh Garlic
1 tsp Salt
½ tsp Pepper

Preheat oven to 425 degrees F. With cooking spray, lightly coat cooking rack placed over roasting pan.

In a small bowl, whisk: Dijon Mustard, Orange Juice and Orange Zest. Spread over the surface of the pork loin and place it on the rack. Roast the pork on the middle over rack for about 30 minutes.

Ina small bowl toss the Rosemary, Sage, Garlic, Salt and Pepper. Remove pork from oven and pat the herb mixture onto the top and sides of the pork.

To Finish Now: Reduce oven temp to 350 and put pork back into oven until internal temperature is at 160 degrees (about 45 minutes). Remove and allow to rest (about 15 minutes). Slice and serve warm or cold. To Freeze: Remove from oven. Allow to cool, then place in freezer safe container.

To Reheat: Completely thaw. Preheat oven to 350 degrees and cook for about 45 minutes or until internal temp of pork is 160 degrees. Remove and allow to rest for about 15 minutes. Slice and serve warm or cold.

      
tessar
Senior Member

Posts: 213
Registered:
February 2004

  Re: Herb-Crusted Boneless Pork Loin Wed, 05 May 2004 19:53
I can't stand rosemary, so minus that it's really good.
      
Chris
Member

Posts: 52
Location: Snohomish, WA
Registered:
February 2004

   
  Re: Herb-Crusted Boneless Pork Loin Fri, 04 June 2004 12:47
4 Stars. Love this one, have made it 3 or 4 times for myself!
      
Jenn
Senior Member

Posts: 337
Registered:
February 2004

  Re: Herb-Crusted Boneless Pork Loin Fri, 04 June 2004 13:16
5 stars! Another excellent pork dish.

4.18.08 - So I don't know what was done differently this time, but we did not like this one at all. I think it was the orange zest...it may have been skipped before? The roast was way to orange bitter tasting.

[Updated on: Fri, 18 April 2008 18:33]

      
    
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