Friday, October 11, 2013

Pork Loin with Balsamic Mustard Sauce

At the grocery store the other day, I noticed a great sale on pork loin. It was half off. I was tempted to buy them completely out, but stuck with just two instead. If it had been seventy-five percent off, we would have pork loin all month long. Instead, I have this one and then, one more later this month. 

I decided to use one of our rubs on this. One of my favorites, the Prime Rub. It doesn't really add too much flavor, it seems more to bring the flavors out. It is not available on the web yet, but just come in or call for it. 

Pork Loin with Balsamic Mustard Sauce

3-5 lb pork loin
2 tbsp Prime Rub Basiks Seasonings
1 tbsp Salonika Greek Olive Oil

1 medium onion
4 tbsp Traditional Balsamic Vinegar
1 tbsp Dijon mustard
2 tbsp Salonika Olive Oil

Preheat your oven to 350degrees.

Rub the olive oil all over the pork loin. Sprinkle the spices to cover the whole piece. Put the loin into a deep sided roasting pan. Cover loosely with foil and place in the oven. In the last ten minutes, remove the foil. Depending on the size of your roast, it takes about an hour. Make sure that you cook it to an internal temperature of 145degrees.

To prepare the sauce, chop your onion thinly. I like tiny bits, but larger chunks are great. Saute with the olive oil over a medium high setting until they start to lightly brown. Add in the balsamic and the mustard. and stir to combine.

Turn the heat down to just medium and let the mixture simmer away until it thickens slightly. No longer than 7 minutes, or it may burn.

Let the meat rest for 3-10 minutes before slicing it. Serve with sauce on top.

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