Mustard Crusted Pork Loin
- 3 tablespoons dry Coleman's English Mustard
- 2 tablespoons soy sauce
- 1 tablespoon garlic salt
- 3/4 teaspoon ground black pepper
- 3 pounds pork loin roast
- 1 large onion, cut into wedges
- 1 cup chicken broth
Mustard Crusted Pork Loin
Featured in the Honolulu Star-Bulletin on December 12, 2009.
Ingredients:
Directions:
- In a small bowl, mix together mustard, soy sauce, garlic salt, and pepper.
- Let sit for 5 minutes to form a soft paste.
- Score a diamond pattern on top of pork loin roast.
- Spread mustard paste all over the pork roast and place on a rack in a roasting pan.
- Arrange onion wedges around pork loin roast.
- Roast at 375°F for 1 hour or until a meat thermometer registers 160 degrees.
- Remove from oven and let roast rest for 10 minutes.
- Remove rack from roasting pan.
- Add 1/2 cup of the chicken broth to the drippings in roasting pan and loosen browned bits; pour drippings and broth into a saucepan.
- Add remaining 1/2 cup chicken broth and bring to a boil.
- Reduce heat and simmer, uncovered, until mixture is reduced and syrupy.
- Skim off excess oil.
- Slice pork into thin slices; serve with onion wedges and sauce.
Makes 6 servings.
Approximate Nutrient Analysis per serving:
500 calories, 31g fat, 10 g saturated fat, 150 mg cholesterol, 1100 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g sugar,48 g protein
