Glazed with mustard and garlic, this pork loin males a tender and flavourful addition to weeknight meals.
INGREDIENTS
- ¼ cup stone ground mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 2 teaspoons minced fresh rosemary
- 1 teaspoon olive oil
- 1 teaspoon honey
- ½ teaspoon sweet curry powder
- 3½ pound boneless pork loin roast
- 4 large cloves garlic minced
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons canola oil
DIRECTIONS
- In a small bowl, combine all mustard sauce ingredients. Set aside.
- Pat the pork loin dry using paper towels. With butcher’s twine, tie up the pork loin every 2 inches.
- Using a mortar & pestle crush together the garlic and salt until a paste forms. Add the pepper, and mix together until combined. Rub the garlic paste mixture over all sides of the pork loin. Set aside at room temperature.
- Preheat oven to 350° F.
- Heat a 12-inch skillet over medium-high heat. Add canola oil and heat until shimmering. Add the pork loin, fat side down. Sear and brown on all sides, about 4 to 5 minutes per side. Once all four sides have browned, transfer pork loin, fat side up, to rack positioned inside a roasting pan.
- Brush the pork loin on all sides with mustard sauce. Cover the pork loin loosely with aluminum foil (keeping the foil from touching the pork). Cook for 35 minutes. Remove foil tent and cook for another 15 to 20 minutes or so, or until an instant-read thermometer inserted into the thickest part of the pork reads 145° F. Remove pork loin from oven and let rest 5 minutes before slicing.
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