PORK LOIN IN MUSTARD CRUST
 

INGREDIENTS

Pork

4.4 lbs (2 kg) lbs

9 oz (250 g)

.35 oz (10 g)

Pork loin, trimmed

Mustard (Dijon or Lowensenf, medium)

Caraway seeds, coarsely ground

Salt, to taste

White pepper, to taste

Non-stick cooking spray

Sauce

1

1.4 oz (40 g_

.7 oz (20 g)

Lager or wheat beer

Chopped parsley

Mustard
 

Serves: Approximately 12

 

Recommended Blodgett Equipment:

BCX-14 Series Combi Oven

 

Preheat to: 375F or around 180-190C in combi mode

  

  1. Generously rub your trimmed pork loin with mustard of your choice, sprinkle with caraway and season to taste.

  2. Spray roasting pan or casserole with non stick spray, place roast dead centre. Place in your Blodgett Combi oven. Before roasting, press "steam on demand" and set for 5 minutes, in order to close pores and seal in the juices.

  3. Roast for a further 40-45 minutes, depending on the diameter of your roast. The appearance should be rich brown & crusty.

  4. To draw a sauce: remove roast from roasting pan, place pan on stove top and add the beer. Reduce by 2/3, season with a spoon of mustard, parsley salt and pepper to taste, before thickening with choice of starch.

Serving suggestions: potato-chive dumplings, braised savoy cabbage or pancetta-roasted brussel sprouts.