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  • Double Mustard Custed Pork Loin - Guy's

    1 vote
    Double Mustard Custed Pork Loin - Guy's
    Prep: 8 hours Cook: 150 min Servings: 6
    by Deborrah Justice
    92 recipes
    >

    Ingredients

    • 1/2 cup stone-ground mustard
    • 1/2 cup Dijon mustard
    • 1 1/2 tablespoons soy sauce
    • 1 tablespoon black pepper, freshly cracked
    • 1 tablespoon chopped fresh thyme leaves
    • 10 garlic cloves, roughly chopped
    • 1 (4 to 5 pound) bone-in pork loin roast
    • 1 fennel bulb, trimmed and sliced into 1-inch pieces
    • 1 large yellow onion, peeled and sliced into 1-inch rounds
    • 2 large carrots, cut into large pieces
    • 2 tablespoons olive oil
    • Kosher salt and freshly cracked black pepper
    • 2 cups panko bread crumbs
    • 1 cup vermouth
    • 3/4 cup chicken stock
    • 1 tablespoon unsalted butter

    Directions

    1. In a food processor, combine the mustards, soy sauce, pepper, thyme and garlic. Process until smooth. Rub all over the pork roast, loosely cover with plastic wrap and refrigerate at least 6 hours. Remove from refrigerator and allow to rest at room temperature for 30 minutes before cooking.
    2. Preheat the oven to 350 degrees F. In a roasting pan, add the fennel, onions and carrots. Drizzle with olive oil and season generously with salt and freshly cracked pepper, to taste. Put the bread crumbs on a plate wide enough to fit the loin. Carefully roll the pork in the crumbs to form a nice crust. Put the pork on top of the vegetables in the roasting pan and bake until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 2 to 2 1/2 hours.
    3. Remove the pork from the oven to a cutting board and let rest. Put the roasting pan over 2 burners on high heat. Add the vermouth and chicken stock and let reduce by half. Season, to taste, with salt and pepper. Whisk in the butter and strain into a small pitcher or bowl.
    4. Remove the pork from the bone and slice into serving portions. Arrange on a serving platter and drizzle with the jus.

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