This is a great Sunday night meal that is pretty easy to make. I have been making variations on the recipe for years. I really like the honey mustard sauce, but think that next time I’m going to try something like an herb crust or BBQ sauce to mix it up.
- One pork loin, trimmed
- 3 tbsp dijon mustard
- 3 tbsp honey
- Dash of red wine vinegar
- 1/8 cup olive oil
- 2 garlic cloves, minced
Preheat your oven to 400 F. Put some olive oil in your cast iron skillet and heat that up on high heat on the stovetop. Give your pork loin a light seasoning of sea salt and ground black pepper and place it in the skillet to sear for about 3-4 minutes on each side. Mix all the other ingredients in a bowl and, using a brush, coat all the surfaces of the loin. Place the loin, skillet and all into the oven and let it cook for about 20-25 minutes, or until the internal temperature is 160 F. Once finished, pull it out and place on a cutting board for about 10 minutes to let the meat rest before slicing. Slice into 1/4″ medallions. Garnish with a couple cilantro leaves.
Roasted Potatoes
- 2 medium red or gold potatoes
- Paprika
- Sea Salt
- Black pepper
- Olive Oil
- Basil
Cut the potatoes into roughly 1/2″ chunks and place in a bowl. Drizzle generously with olive oil. Sprinkle about a teaspoon each of salt, pepper and paprika and stir to coat. Lay these out on a roasting pan and put in an oven at 400 F for about 14 minutes until a little crusty. Upon removing from the oven, sprinkle with finely chopped basil and a bit more sea salt.