Herb-Crusted Boneless Pork LoinOne 3 to 3.5 lb boneless pork loinVegetable-oil cooking spray ¼ cup Dijon Mustard 1 tbs Orange Juice 1 tsp Orange Zest 1 ½ tsp chopped fresh Rosemary 1 tsp chopped fresh Sage 1 clove minced fresh Garlic 1 tsp Salt ½ tsp Pepper Preheat oven to 425 degrees F. With cooking spray, lightly coat cooking rack placed over roasting pan. In a small bowl, whisk: Dijon Mustard, Orange Juice and Orange Zest. Spread over the surface of the pork loin and place it on the rack. Roast the pork on the middle over rack for about 30 minutes. Ina small bowl toss the Rosemary, Sage, Garlic, Salt and Pepper. Remove pork from oven and pat the herb mixture onto the top and sides of the pork. To Finish Now: Reduce oven temp to 350 and put pork back into oven until internal temperature is at 160 degrees (about 45 minutes). Remove and allow to rest (about 15 minutes). Slice and serve warm or cold. To Freeze: Remove from oven. Allow to cool, then place in freezer safe container. To Reheat: Completely thaw. Preheat oven to 350 degrees and cook for about 45 minutes or until internal temp of pork is 160 degrees. Remove and allow to rest for about 15 minutes. Slice and serve warm or cold. |