Maple-Mustard Pork Loin with Roasted Potatoes
From lacrenshaw 15 years ago
- 60 minutes to make
- Serves 8
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.
Ingredients
- 1/4 cup extra virgin olive oil shopping list
- 1/4 cup Dijon mustard shopping list
- 2 tablespoons pure maple syrup shopping list
- 2 teaspoons chopped rosemary plus 6 whole sprigs shopping list
- 4 cloves garlic, smashed and peeled shopping list
- 4 pound boneless pork roast, about 12" long shopping list
- 8 ounces sliced bacon shopping list
- 6 small baking potatoes, quartered shopping list
- salt and pepper to taste shopping list
How to make it
- 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!
The Rating
Reviewed by 6 people-
High 5 from me and it goes right to the save pile, I really like the sounds and flavors going on here.....:)
gagagrits
in Irmo loved it
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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!
krumkake
in Chicago Suburbs loved it
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Just Like Krum, I Too Have A Loin In The Freezer Right Now And This Sounds Like A Great New Way To Prepare.
Steff
goblue434
in Anniston loved it
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