Monday, November 24, 2008

Pork Dijonaise



½ tsp black pepper

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp Cajun seasoning

1 tsp salt


1 bottle of Dijonaise mustard

(If you don’t have Dijonaise Mustard use ½ bottle of 12 oz. Stone Ground Mustard.)

¼ tsp Rosemary

¼ tsp onion powder

¼ tsp garlic powder

½ cup brown sugar

¼ cup white wine


Pork Loin
Combine all ingredients for the rub into a small mixing bowl and set aside.
Rinse the pork loin then cover entire pork loin with the rub.
Cook in a 350 degree oven until pork loin reaches an internal temperature of 160 degrees.
Once at 160 degrees remove from oven and let pork loin rest for 15 minutes then slice.

In a medium pan melt butter over medium heat. Then stir in the brown sugar and continue to stir until it becomes bubbly. Stir in the mustard until well incorporated then add remaining ingredients and let simmer until sauce thickens slightly.

Serve over sliced pork loin.

***Use any white wine you would drink, or a Turning Leaf vintage. ***

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