I got three wonderful cookbooks from my brother-in-law, Austen, this year (it's a tradition now) one being
Pickles, Pigs, & Whiskey. Even though I was on vacation in Florida last week, I couldn't resist trying one of the recipes immediately - the Mustard-Crusted Pork Loin. Yum! It was so flavorful, and the mustard mixture that you rub on the pork is my new favorite condiment. I want to put it on hot dogs and sausages, and it would be fabulous for pigs in a blanket at a party. This makes a lot and we were eating it for days, so it would be a good dinner party main course. I served it with more
couscous-style cauliflower (just switching up the seasonings a bit).
Serves 6 (recipe says 4, but I think it's more like 6)
Ingredients:
2 pork tenderloins, about 1 pound each
salt and pepper
1/2 cup Dijon mustard
1/3 cup grainy mustard
2 tbsp honey
1 1/2 tbsp plus 2 tsp chopped fresh rosemary
1/4 cup grated shallots
1 1/2 tsp minced garlic
3 cups panko breadcrumbs
5 tbsp clarified unsalted butter
3 tbsp chicken stock
1/4 cup apple cider
1 1/2 tsp sugar
3 tbsp cold, unsalted butter, cubed
