Recipe
Maple-mustard Pork Loin With Roasted Potatoes Recipe
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Lacrenshaw / All my dishes 10 months ago
This recipe comes from my friend, Trish from State College. We don't see her as often as we should but she updates my email with interesting recipes she finds and/or makes.
Prep:60m Cook:60m Servings:8
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 Lacrenshaw |
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Fans
Ingredients
- 1/4 cup extra virgin olive oil
- 1/4 cup Dijon mustard
- 2 tablespoons pure maple syrup
- 2 teaspoons chopped rosemary plus 6 whole sprigs
- 4 cloves garlic, smashed and peeled
- 4 pound boneless pork roast, about 12" long
- 8 ounces sliced bacon
- 6 small baking potatoes, quartered
- Salt and pepper to taste
Directions
- Mix together in a resealable bag 2 tablespoons olive oil, Dijon, maple syrup, chopped rosemary and garlic.
- Add the pork, turn to coat and refrigerate at least 1 hour OR overnight.
- Preheat oven to 375 degrees F.
- Place rosemary springs in center of roasting pan.
- Arrange six 14" lengths of kitchen string, crosswise in the pan, 2" apart.
- Place the marinated pork on top of the strings and rosemary sprigs.
- Lay bacon slices, on an angle, over the pork loin.
- Tie each string around the meat to secure the bacon; trim loose ends.
- Scatter the potatoes around the roast and drizzle with 2 tablespoons oil.
- **Trish tosses them with oil prior to scattering them around the roast.
- Season pork and potatoes with salt and pepper to taste.
- Roast for about 1 hour OR until 150 degrees.
- Allow to rest for 10 minutes before slicing.
- Serve with potatoes, of course!
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gagagrits 10 months ago said:
High 5 from me and it goes right to the save pile, I really like the sounds and flavors going on here.....:)
krumkake 10 months ago said:
That marinade sounds fantastic - you know how I love that whole sweet/salty thing! I always have pork tenderloin in the freezer, so this one will be going on the table soo - great flavors!
goblue434 10 months ago said:
Just Like Krum, I Too Have A Loin In The Freezer Right Now And This Sounds Like A Great New Way To Prepare.
Steff
minitindel 10 months ago said:
Wow i love it lorraine nice one gf
five tink
lacrenshaw 10 months ago said:
Once again, you guys are just too nice! I'll pass the word to Trish that she was quite a success with this recipe! Thanks!
Lorraine
sunflower48386 10 months ago said:
Just like Krum and Blue. I always have pork tenderloin. Mostly venison but I'm sure that would work also. ya think? Any way sounds wonderful!