Saturday, June 30, 2012

Herb Mustard Pork Loin & A Great Knife

 You've probably seen variations of this recipe before, but it is one of my favorites to make in the summer when my herbs are flourishing.  It is really simple and versatile, you can change it up with any herbs you have on hand.  You can even use dried herbs, just make sure to use a lot less.  I also want to show you one of my favorite kitchen gadgets.

2 lb boneless  pork loin roast
4 Idaho potatoes (hah, we can hardly get Idaho potatoes here in Idaho)
6 carrots
1/4 cup stone ground mustard
about 1 C. of mixed fresh herbs (3 T. if using dried) - today I used lavender, fennel fronds, oregano, thyme, tarragon, and chives.
vegetable oil
sea salt and pepper
 Peel and quarter the potatoes and carrots.  Oil a roasting pan, then smear the mustard all over the pork loin and vegetables in the pan.  Next is where the great knife comes in, it's called an Ulu.  My daughter bought this when she lived in Kodiak Alaska.  The Ulu has been used by native Alaskans for centuries for skinning fish, cutting ice and all sorts of other things.  I like mine for quickly chopping herbs. 
Just wash your herbs, throw them all on a cutting board and rock the Ulu over them until they are roughly chopped.  This will take about 30 seconds with the Ulu, or of course you can use a small food processor (bigger clean up) or a regular chef's knife.  Cover the roast and vegetables with the herb mixture. Roast at 375 degrees for about 45 minutes or until the pork is at 160 degrees.  Remove from the oven and let rest for at least 10 minutes to let the juices settle in the meat.  Enjoy!

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