Mustard-Roasted Pork Loin
Prep: 15 minutes plus standing
Cook/Roast: 40 minutes • Serves: 8
1/4 cup Dijon mustard
3 tablespoons olive oil
1 tablespoon chopped fresh dill
2 teaspoons apple cider vinegar
1/2 teaspoon smoked paprika
1 (1/2-center cut) pork loin (about 2-1/4 pounds)
1 teaspoon salt
1 teaspoon ground black pepper
Chopped fresh parsley for garnish (optional)
1. Preheat oven to 425°; line rimmed baking pan with parchment paper. In small bowl, stir garlic, mustard, 1 tablespoon oil, dill, vinegar and paprika. Pat pork dry with paper towel; sprinkle with salt and pepper.
2. In large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add pork; cook 8 minutes or until browned, turning every 2 minutes to brown all sides. Transfer pork to prepared pan; brush all sides with mustard mixture. Roast pork 32 minutes or until internal temperature reaches 145°. Transfer pork to cutting board and loosely tent with aluminum foil; let stand 10 minutes.
3. Cut pork crosswise into 1/4-inch-thick slices; sprinkle with parsley, if desired.
Approximate nutritional values per serving (3-1/2 ounces pork):
234 Calories, 15g Fat, 5g Saturated Fat, 68mg Cholesterol, 842mg Sodium,
0g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 24g Protein
Chef Tip:
Serve pork with mashed or roasted potatoes and/or green beans.