Food recipes
Roast Pork Loin in Horseradish Crust
Roast Pork Loin in Horseradish Crust Ingredients: bread crumbs, dry, grated, plain oil, olive, salad or cooking horseradish, prepared pork, fresh, loin, tenderloin, separable lean only, raw mustard, prepared, yellow s...
Roast Pork Loin in Horseradish Crust
Ingredients:
bread crumbs, dry, grated, plain
oil, olive, salad or cooking
horseradish, prepared
pork, fresh, loin, tenderloin, separable lean only, raw
mustard, prepared, yellow
salad dressing, mayonnaise, regular
Directions:
Preheat oven to 475 degrees.
In a heavy skillet cook bread crumbs in 1 tablespoon oil with salt and pepper to taste over moderate heat, stirring, until golden brown.
Transfer bread crumbs to a bowl and toss well with horseradish.
Pat pork dry and season with salt and pepper.
In a skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes.
Transfer pork to a shallow baking pan.
In a small bowl, mix mustard and mayonnaise.
Coat top and sides evenly with mixture.
Press bread crumb mixture evenly onto mustard and roast pork in middle of oven until a meat thermometer inserted in center registers 145 degrees for slightly pink meat (if bread crumbs begin to get too browned arrange a sheet of foil loosely over pork), 25 to 30 minutes.
Transfer pork to a cutting board and let stand 5 minutes.
Cut pork into 1/4-inch-thick slices.
Serve with balsamic-braised red cabbage and onions and boiled new potatoes with chive butter
Ingredients:
bread crumbs, dry, grated, plain
oil, olive, salad or cooking
horseradish, prepared
pork, fresh, loin, tenderloin, separable lean only, raw
mustard, prepared, yellow
salad dressing, mayonnaise, regular
Directions:
Preheat oven to 475 degrees.
In a heavy skillet cook bread crumbs in 1 tablespoon oil with salt and pepper to taste over moderate heat, stirring, until golden brown.
Transfer bread crumbs to a bowl and toss well with horseradish.
Pat pork dry and season with salt and pepper.
In a skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes.
Transfer pork to a shallow baking pan.
In a small bowl, mix mustard and mayonnaise.
Coat top and sides evenly with mixture.
Press bread crumb mixture evenly onto mustard and roast pork in middle of oven until a meat thermometer inserted in center registers 145 degrees for slightly pink meat (if bread crumbs begin to get too browned arrange a sheet of foil loosely over pork), 25 to 30 minutes.
Transfer pork to a cutting board and let stand 5 minutes.
Cut pork into 1/4-inch-thick slices.
Serve with balsamic-braised red cabbage and onions and boiled new potatoes with chive butter