this pork recipe is moist and tangy in the best way possible.
one theme in the past year in my kitchen has been trying different oven baked/roasted pork loin.
which stems from us getting the giant pork loin at costco. i saran wrap the whole kitchen to divide it up into 3 sections. and then i usually freeze 2 portions for future crock pot use and then use the last one for Sunday pork roast dinner.
it’s a great weekend dinner that is also great as leftovers during the week.
i have only made this particular version once but it was stupid-easy and tasted great.
the brown sugar and mustard compliment each other in a honey mustard salad dressing kind of way and somehow manages to help keep the pork juicy. the mustard/sugar caramelize on the pork so you’re left with a reduced, thick, sticky coating that is succulent and just the right amount of sweet.
kitchen tip: i highly recommend investing in a meat thermometer.
i have one that you stick in the meat and has a big gauge on the head- which is cheap and effective. then i was recently gifted an infrared thermometer which is an awesome gadget.
Do you like pork roast?
how do you cook it?
my parents have a rotisserie which is a fun way to make pork too.
pork is a great holiday meal idea-
- it is exciting enough to be the main course,
- easy enough to cook
- but it is impressive
- and neutral enough to get along with all of the awesome side dishes you can imagine.
have you tried this recipe, a version of it or maybe my crock pot pulled pork?
one year ago: Pistachio Cranberry Cookies
happy holiday kitchen!
- 3-5 pound pork roast
- Dijon mustard
- brown sugar
- salt and pepper to season
- preheat oven to 425F
- Trim the fat from the roast, leaving about a quarter inch of fat on top.
- Season the pork loin with salt and pepper and roast the pork at 425 for 20 minutes.
- remove pork from oven and reduce the heat to 375F.
- Brush the entire surface of the roast with dijon mustard
- then press brown sugar into the mustard, all over the roast.
- Return the roast to the oven and roast until the internal temperature of the roast hits between 145 to 160 degrees F on a meat thermometer.
- Them remove it from the oven and cover it in tin foil and rest for 10 minutes before carving and serving.