Sunday Roast: Honey Mustard & Rosemary Pork Loin

honey mustard pork loin_a_small

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honey mustard pork loin_b_small

The majority of roasts that I make I usually eyeball the ingredients, so the measurements below are an approximation.

If you are not sure how long you should roast your pork loin go by this rule:

At 350 F:

  • 1 lbs pork loin for about 25 to 40 min
  • 2lbs pork loin for about 50 min to 1h 20 min

Also, another tip for your roast not to dry out is, let it roast at 400 °F for the first 30 min or until is brown, once it nice and brown cover it with aluminum foil and let it roast for the remaining time. Remove foil for the last 5 min.
Also, forgot to film it but before making the gravy, remove the garlic head and squeeze the garlic into the gravy, it gives it an amazing flavor!

Ingredients:
½ cup of honey mustard
1/3 cup Rosemary
Black pepper
Red pepper flakes
Salt
Garlic powder
Bay leafs
Garlic head
Malagueta pepper

Brussel sprouts
Carrots

For method click HERE.

______________________
Ingredientes em Português:

½ copo de mostarda com mel
1/3 copo de alecrim
Pimenta preta
Flocos de pimenta vermelha seca
Sal
Pó de alho
Folha de louro
Cabeça de alho
Malagueta

Couve de Bruxelas
Cenouras

Para ver o método clica AQUI.

Se não tiveres a certeza de quanto tempo deves assar o lombo de porco, sigue esta regra:

A 180° C:
450g de lombo de porco por cerca de 25 a 40 min
900g de lombo de porco por cerca de 50 min a 1h 20 min

Uma dica para o teu assado não secar é, deixar assar a 200 ° C durante os primeiros 30 minutos ou até ficar bem louro, depois cobrir com papel alumínio e deixa assar pelo tempo restante. Remover o papel nos últimos 5 minutos.

Antes de fazer o molho, retira a cabeça de alho e espreme o alho no molho, dá um sabor incrível!

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