Herb and Garlic Roast Pork Loin with Spicy Honey Mustard Sauce2014-07-14
Pork loin is one of those cuts of meat that I am always struggling with figuring out how to prepare, or what to pare it with. This recipe will take all of that away and leave you with an outstanding meal. This pair nicely with some sautéed vegetables, mashed potatoes, or even a walnut, cranberry, Gorgonzola, spring mix salad.
- 1 1/2 pounds boneless pork loin
- Kosher salt and freshly ground pepper
- 2 tablespoons coconut oil
- 1 tablespoon chopped Italian parsley (fresh or dried)
- 1 teaspoons minced rosemary (fresh or dried)
- 1 teaspoon thyme (fresh or dried)
- 1 teaspoon oregano (fresh or dried)
- 1 cup panko (Japanese breadcrumbs)
- 1/3 cup plus 2 tablespoons yellow mustard
- 2 tablespoons sriracha
- 2 cloves of garlic minced
- 3 tablespoons honey
- 1 teaspoon salt
Preheat the oven to 375 degrees F, and heat oil in a large pan/skillet over medium heat.
Place pork in pan, and sprinkle the pork with salt and pepper and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board, and leave oil and pork juices on the pan.
Return the skillet to the stove over medium heat. Add the thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute.
Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
Brush the pork with 2 tablespoons of the mustard and 1 tablespoon sriracha mixed and roll in the toasted breadcrumbs to coat.
Transfer the coated pork to a shallow baking dish. Roast until the center of the pork is 145 degrees F, about 45 minutes. Transfer the pork and let rest 10 minutes.
Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, 1 tablespoon sriracha, and 1/4 cup water and stir until combined.
Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the mustard sauce.