| |
|
|
 |
|
Top Stories and Information
|
click to download postcard |
 |
| 2-3 lbs (1-1.5 kg) |
boneless pork Single loin roast |
| 7 |
dried pitted prunes |
| 7 |
dried apricots |
| 1/4 cup (60 ml) |
Dijon-style mustard |
| 1 tsp (5 ml) |
hot pepper jelly |
| 1/4 tsp (1 ml) |
curry powder |
| 1/4 tsp (1 ml) |
freshly ground pepper |
Carefully slide a long sharp knife lengthwise through the centre of the roast from one end to the other. Enlarge the hole slightly with the knife. Remove the knife. With your fingers, open the hole. Stuff the prunes and apricots into the opening, first from one end, then from the other. Combine the mustard, pepper jelly, curry powder and pepper. Rub roast all over with the mixture. Roast uncovered at 350°F (180°C) to an internal temperature of 155°F (68°C), about 1–1 1/2 hours. Remove roast from oven. Tent loosely with foil and let rest 10 minutes before slicing.
Serves 8-10 people
Recipe courtesy Sask Pork.
» Click
for the full recipe ingredients and instructions |
|
About This Website
This Mustard Consumer Website was developed by the Saskatchewan Mustard
Development Commission. Everyone is interested in healthy foods that
taste great too. Mustard is a great choice. Now you can find out all
you wanted to know about mustard and how easy it is to spice up your
meals.
Consumers can benefit from information that
is not tied to a particular brand or that promotes one product over
another.
The Saskatchewan Mustard Development Commission (SMDC)
is a producer-funded levy organization that operates under the Agrifood
Act. SMDC was created in 2004, originating from the Saskatchewan Mustard
Growers Association. |
|
