Dijon mustard is one of the most versatile ingredients in your fridge. Sadly, the small Maille or Grey Poupon jar often sits in condiment asylum with months-old bottles of ketchup, mayonnaise, and salsa. It’s time to break your mustard loose from hot dog hell. The world of marinades, dressings, glazes, slaws, and sauces awaits! A grainy Dijon mustard plays a starring role in this roasted pork loin recipe. Used along with brown sugar and herbs, the mustard glaze gives the meat amazing flavor and texture. To double-down on the Dijon, make a quick side salad of arugula dressed with a mustard vinaigrette. Previously unused and unappreciated, your jar of Dijon will definitely be feeling itself after this meal.
This marinade comes from Marian Burros of the NYT. The overnight marinating is not mandatory but definitely recommended. We opted for pork loin instead of pork tenderloin, as called for in the original recipe, and modified the cooking time. But this works really well for pork tenderloin too! And if you’re curious about the difference, read more here.
- 2 lb pork loin
- 3 TBS brown sugar
- 2 TBS grainy Dijon mustard (if you don’t have grainy Dijon, smooth Dijon will suffice, you’ll just lose some of the texture)
- 2 tsp rosemary and/or thyme, chopped
- 2 cloves garlic, minced
- 2 TBS cooking sherry or red wine vinegar
- Make the marinade. In a small mixing bowl, combine brown sugar, mustard, rosemary, thyme, garlic, and sherry/vinegar.
- Place pork loin in a plastic bag or shallow bowl. Pour the marinade over the meat and turn to coat well. Let the pork loin marinate in the fridge overnight. If you’re pressed for time, you can marinate for as little as 30 minutes.
- Preheat oven to 400°F. Line a medium-sized baking sheet with foil. Place the loin fat side down unto the baking sheet. This can also be done in a well oiled cast-iron skillet.
- Roast for 25 minutes. The fat side will have developed a nice crust. Turn fat side up and roasted for another 25 to 30 minutes. To test doneness, you can insert a thermometer into the center of the loin. The internal temperature should read 155°F.
- Remove from oven and let loin sit for 10 minutes. Cut crosswise into thin slices.
A simple pan-sauce can be made by deglazing the meat juices in a skillet or saucepan. Luke’s special recommendation: use leftover meat to make a classic roast pork sandwich the next day.
Details: Serves 4 or 2 for dinner plus 2 for lunch sandwich leftovers.