Monday, February 21, 2011

Dijon Pork Loin

I've been loving recipes from the Neelys lately.  This one was delicious as well.  It was so moist and tender!  Searing the loin before you bake it definitely helps keep the yummy juices inside.  I have been loving pork loins lately, generally less fatty than a lot of other kinds of meat and there is so much you can do with them!  I've been buying them at Sam's Club, and you get 4 for a relatively low price (generally about $4 a loin), which is about half of what they sell for in the grocery store, it is the perfect size for me and my husband and we have some leftovers he can take to school the next day. 

1 (3 to 4-pound) boneless pork loin (Mine was more like 2)
Salt and freshly cracked black pepper
2 tablespoons white wine vinegar
3/4 cup Dijon mustard
1 tablespoon freshly chopped parsley leaves
1 tablespoon freshly chopped chives
1 tablespoon freshly chopped tarragon leaves
3 tablespoons vegetable oil

Preheat oven to 350 degrees F.

Season the pork loin with salt and pepper.

In a small bowl, mix the vinegar, mustard and herbs together. Reserve mustard sauce for pork.

In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 minutes (check it!  Mine needed about 7 or 8 minutes more). Remove from oven and let rest for 15 minutes before slicing and serving.

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