Dijon Mustard Pork Loin

Another easy dish to make but it does take some advance preparation. I adapted this recipe from the Neelys and you can find it on foodnetwork.com.

Dijon Mustard Pork Loin

1 (3 to 4-pound) boneless pork loin, brined

Salt and freshly cracked black pepper

2 tablespoons white wine vinegar

3/4 cup Dijon mustard

1 tablespoon freshly chopped parsley leaves

1 tablespoon freshly chopped chives

1 tablespoon freshly chopped tarragon leaves

3 tablespoons vegetable oil

Brine Recipe

1 gallon water

1 cup Kosher salt

1/2 cup sugar

Boil 1 cup of the 1 gallon of water and dissolve salt & sugar. When cool, add pork loin. Brine for 48 hours.

Preheat oven to 350 degrees F. Dry pork loin with paper towel.

In a small bowl, mix the vinegar, mustard and herbs together. In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until the internal temperature reaches 145 degrees F on an instant-read thermometer,. The recipe advised roasting for 20 minutes but I found it took closer to 50 minutes to reach 140 degrees. Remove from oven and let rest for 15 minutes before slicing and serving.

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