Ageists, step to the side - who says that an old banana can't be the sweetest thing you've ever put in your mouth? With a luxe combination of bananas, butter, brown sugar and booze, this recipe proves the naysayers wrong. Dead wrong.
Dijon and Herb Roasted Pork Loin
The Cold Truth of Rubbing One Out – A Porkloin’s Tale
I can be a cold bitch sometimes, but there are days when I just want to lavish some love on something. Like this rosy pork loin over here. It looks like it needs a massage and I’ve got some dijon and rosemary that would help to lube this darling up.
Remember that farm tour we took? All those adorable baby animals running around? Fluffy chicks, sweet ducklings and that innocent little pink pig who nuzzled at my neck?
We went with the intentions of getting to know our food better, and ended up fucking bringing home a pet and a pork loin.
Unfortunately for the pig, the pet was a goat.
Dijon and Herb Roasted Pork Loin
1 4-5 lb. pork loin
4 cl. of garlic, minced
2 tbs. of chopped rosemary
1 tbs. of fresh thyme leaves
3 tbs. of dijon mustard
4 tbs. of chopped parsley
juice of 1 lemon
2 tsp. of garlic salt
1 tsp. of black pepper
1/4 tsp. of white pepper
1/4 tsp. of paprika
1/4 c. of white wine
1/4 c. of olive
Toss all of the ingredients, except the pork loin (blended pork is completely over-rated, unless your jaw is wired shut), into a blender and blitz until creamy. Pour the marinade and the pork loin into a large bag or tupperware and let hang out in the fridge for a few hours or overnight.
Preheat the oven to 400. Put a rack inside of a roasting pan and stick the pork on top. Pour the remaining marinade and 1/2 c. of water in the bottom of the roasting pan. Cook the pork until a thermometer inserted reads 155, about 50-60 minutes. Let rest for 10 minutes and then thinly slice. Serve with the juices from the roasting pan.
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