Glazed Pork Loin with Honey and Mustard

Name: Glazed Pork Loin with Honey and Mustard
Yield: makes 6 servings
Ingredients: One 4-pound boneless center-cut pork loin; 2 garlic cloves, minced; 1 teaspoon minced fresh rosemary, or 1/2 teaspoon dried, crumbled; 1 teaspoon minced fresh sage, or 1/2 teaspoon dried, crumbled; 1 teaspoon minced fresh thyme, or 1/2 teaspoon dried; 1 tablespoon kosher salt; 1 teaspoon coarsely ground black pepper; 1/2 cup honey; 1/4 cup Dijon mustard; 1 tablespoon freshly squeezed lemon juice

December 9, 2011

Pork loin is one of my favorite meats to convection roast because it’s readily available and easy to handle, requiring no special trimming or cutting. If you simply season it with salt and pepper and use the same temperature and timing as with this recipe, the meat is tender and delicious. Most ovens come with a probe. When you’re roasting pork loin it’s best to use it, so that you don’t accidentally overcook the meat, making it dry rather than succulent and juicy. Set the probe to 160°F. The roast continues to cook for a few minutes once you’ve removed it from the oven. When you convection roast the pork, it is done in one-third to one-half the usual time.

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