Roast Pork Loin
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
33
Spice
57
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 tbsp
Vegetable Oil2 tbsps
Grain Mustard (whole-)2 tbsps
Cider Vinegar4 cups
Chicken Broth (low-sodium)2 cups
All-Purpose Flour4 large
Carrot (sliced)8 tbsps
Unsalted Butter (; 6 tbsps)1 tbsp
Baking Powder1 cup
Heavy Cream1 bunch
Parsley (fresh, chopped)Directions:
1
Preheat the oven to 375 degrees
2
Heat the oil in a large ovenproof skillet over high heat
3
Season the pork with salt and pepper and sear on all sides until golden brown
4
Combine the mustard and vinegar and brush over the pork
5
Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes
6
Transfer the pork to a cutting board and tent with foil for 10 minutes
7
Remove strings, slice and serve with Fall Vegetable Cobbler (recipe below) Preheat the oven to 375 degrees
8
Whisk the broth and 1/4 cup flour in a saucepan over medium heat
9
Add the mustard and vegetables; simmer until thickened, about 2 minutes
10
Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish
11
Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl
12
Rub in the cold cubed butter with your hands until the dough resembles coarse meal
13
Lightly stir in 3/4 cup cream with a fork
14
Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream
15
Bake until golden brown and cooked through, about 45 minutes
16
Scatter parsley on top
17
Prep Time: 30 minutes Cook Time: 1 hour Photograph by Tina Rupp