Marinated Pork Loin
1. Mix together 2 T. dijon mustard, 2 T. olive oil, 1 t. crushed rosemary, and 2 cloves crushed garlic.
2. Spread on a pork loin of about 2-2.5 lbs.
3. Add some salt and pepper and roast 50 minutes at 350-375 (depending on whether or not your oven runs hot or cold). Check the temperature with a meat thermometer and roast a bit longer if need be (the temperature should register 150 degrees and no more, since the meat will continue to cook after you remove it from the oven).
4. Let the meat stand 10 minutes.
5. You can now serve it hot, or marinate it and serve it cold (which I prefer).
6. The marinade: mix 3 T. each olive oil, lemon juice, and water with 1/4 c. dijon and 2 T. capers.
7. Pour onto pork which you should slice as thinly as possible and arrange attractively onto a platter and refrigerate about 2-3 hrs.
8. I like to serve it with hot rolls and butter (makes a great sandwich). You can make it a day in advance - just be aware that it is better at room temperature than chilled too much.
Your guests will ask for the recipe and your neighbors break down your doors - especially if you serve it with a fine wine - white or red will do, but I prefer white. For years this has been our staple "do-ahead" dish so that my girlfriend and I can enjoy an elegant dinner when we get home late from the opera or theater.
Ah, fine living!
Mangia bene!
HE
2. Spread on a pork loin of about 2-2.5 lbs.
3. Add some salt and pepper and roast 50 minutes at 350-375 (depending on whether or not your oven runs hot or cold). Check the temperature with a meat thermometer and roast a bit longer if need be (the temperature should register 150 degrees and no more, since the meat will continue to cook after you remove it from the oven).
4. Let the meat stand 10 minutes.
5. You can now serve it hot, or marinate it and serve it cold (which I prefer).
6. The marinade: mix 3 T. each olive oil, lemon juice, and water with 1/4 c. dijon and 2 T. capers.
7. Pour onto pork which you should slice as thinly as possible and arrange attractively onto a platter and refrigerate about 2-3 hrs.
8. I like to serve it with hot rolls and butter (makes a great sandwich). You can make it a day in advance - just be aware that it is better at room temperature than chilled too much.
Your guests will ask for the recipe and your neighbors break down your doors - especially if you serve it with a fine wine - white or red will do, but I prefer white. For years this has been our staple "do-ahead" dish so that my girlfriend and I can enjoy an elegant dinner when we get home late from the opera or theater.
Ah, fine living!
Mangia bene!
HE
posted by Varro at 5:04 PM
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