Serves: 6
1 2-pound boneless pork loin
1/4 cup horseradish mustard (2 oz.)
2 tablespoons white wine vinegar
1/2 teaspoon onion salt
1/2 teaspoon coarse ground black pepper
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh parsley
Fine sea salt -- to taste
Preheat oven to 375 F. Line a baking sheet with Release foil. Remove pork from the refrigerator and let sit about 15 minutes ro come to room temperature.
In a small bowl, place the mustard, vinegar, onion salt, pepper and herbs together. Mix well to be certain the mixture is thoroughly blended.
Put the meat on the prepared pan and spoon mustard sauce over the meat to cover, Roast about 20 minutes per pound or until the internal temperature reaches 140 degrees F on an instant-read thermometer. Remove from oven, tent with foil, and let rest for 15 minutes before slicing and serving.
Copyright © 2009 Carol Stevens, Shaboom's Kitchen, All Rights Reserved