Roasted Vegetables and Pork with Mustard Crust
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- Ingredients
- ¾ cup coarse breadcrumbs
- 1 Tbsp fresh rosemary (finely chopped)
- 2 cloves garlic cloves (minced)
- 1 tsp ground Cumin
- 1 tsp Mustard seed
- 1 tsp paprika
- 1 Tbsp brown sugar
- 1 tsp Black pepper
- ¼ cup yellow mustard (or dijon mustard)
- 2 Tbsps honey
- 1 whole, trimmed Pork tenderloin (about 600 g | 1.5 pounds)
Preparation
Kitchen utensils
1 Small skillet, 2 Bowls, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Fine grater, 1 Fine-mesh sieve, 1 Kitchen twine, 1 Kitchen towel, 1 Jar, 1 Plate
Preparation steps
1.
Preheat oven to 375 degrees F. In a large mixing bowl, combine the breadcrumbs, chopped rosemary, garlic, cumin, mustard seed, paprika, brown sugar. and black pepper. Stir well to incorporate ingredients. Pour crumb mixture onto a large baking sheet and set aside.
2.
Combine the mustard and honey. Brush the pork loin with the mustard and honey mixture, coating all sides. Roll the coated pork loin in the breadcrumb mixture until completely coated in crumbs.
3.
Place coated pork loin on a rack in a shallow roasting pan. Roast about 25-30 minutes, or until internal temperature reaches 165 degrees F.
4.
Arrange a single layer of vegetables and rosemary in a separate casserole dish or 13x9-inch baking pan. Drizzle with olive oil or chicken broth and toss to coat. Season with salt and pepper.
5.
Roast along side the pork loin until tender. When done - remove pork roast from oven and transfer to a cutting board. Tent with foil and let stand for 5 minutes.
6.
Arrange vegetables on a serving platter, cover to keep warm. Carve the pork roast into 1/2-inch-thick slices, arrange on serving platter with roasted vegetables. Serve
