| |
|
|
 |
|
Dijon-Coated Pork Loin with Fruit
Ingredients
- 1-1.5 kg BONELESS PORK SINGLE LOIN ROAST, 2-3 lbs
- 7 dried pitted prunes, 7
- 7 dried apricots, 7
- 50 mL Dijon mustard, 1/4 cup
- 5 mL Hot pepper jelly, 1 tsp
- 1 mL Curry powder, 1/4 tsp
- 1 mL Freshly ground black pepper, 1/4 tsp
Instructions
- 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.
- YIELD: 8-10 servings
Recipe courtesy Sask Pork
< Back to main Tasty Mustard
Recipes page |
|
