Tuesday, June 16, 2009

Taste Buds: Dijon Pork Loin

Inspired by a new favourite blog I have decided to start documenting and sharing some of my recipes that I have collected over the years. This is a wonderfully easy and succulent Pork Loin Recipe that I have been using for years. I love how all these flavour’s come together. I particularly like that the herbs in this recipe are all fresh from my neighbour’s herb garden (I am hoping to start one of my own soon) and the lemon came from my own back yard. There is something wonderful that is added to a dish where as much as possible is fresh.


1.5 lb of Pork Loin
¼ Cup of Olive Oil
1 Teaspoon of pure bullion
1 Teaspoon Lemon Juice
½ Cup Pinot Grigio
3 Tablespoons Dijon Mustard
3 Cloves of Garlic Finely Chopped
¼ cup White Onion Finely Chopped
¼ Cup Parsley Finely Chopped
¼ Cup Basil Finely Chopped
1 Teaspoon Fresh Greek Oregano
½ Teaspoon Fresh Thyme
½ Cup Bread Crumbs
Salt and Pepper to taste – be careful of the salt you add the Bullion adds a great salty flavour already

1. Preheat Oven to 375 degrees
2. Mix the Olive Oil, bullion, lemon juice, wine and Dijon Mustard
3. Mince all the herbs and vegetables – I used my food processor to get the pieces very fine – add herb mixture to liquid mixture and stir


4. Pam a baking dish – put the meat in fat side down – add the sauce over top and cover the dish with aluminum foil.


5. Bake until temperature reaches 170 degrees (for a 3.5 inch thick slab of meat cook for 1 hour and 20 minutes) adjust time based on the thickness of your meat – longer for thicker – shorter for thinner
6. Once the meat reaches 140 degrees – take off the foil and put to the side – switch oven to broil and cook for an additional 6 minutes until the meat is nice and browned on top
7. Remove the meat from the dish – cover with foil and let it sit on a cutting board for 15 minutes (this lets the meat settle and allows the meat to hold in the juices which makes it much more tender. Slice and serve with sauce.
8. Take the remaining sauce in the pan and put it in a small frying pan on the stove on low heat to keep warm.This is great over mashed potatoes or egg noodles.



lilmansworld said...

looks familiar. go pork!

paul peggy zeus said...

Sounds fantastic!!! I'll have to try it at my mom's and share that recipe with her.

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