Smoked Chili and Rosemary Mustard Pork Loin

Guest is Chef Alyssa Gorelick

www.chefalyssaskitchen.com

Smoked Chili and Rosemary Mustard

Pork Loin

with Brown Butter Acorn Squash

Serves 4 to 6

 

Pork:

2 lb pork loin

¼ cup Chef Alyssa’s Smoked Chili and Rosemary Mustard Spread*

2 tsp extra virgin olive oil

1 tsp kosher salt

 

  1. Preheat oven to 400°F. Place a roasting rack over a baking pan.
  2. Mix mustard, oil and salt together and Rub mixture all over pork. Place pork, fat side down, in prepared roasting pan.
  3. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
  4. Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. With some greens such as arugula and topped with brown butter acorn squash (recipe rollows). Pour pan juices over.

*If you do not use the mustard spread, instead mix 1 tsp smoked paprika, 2 Tbsp. whole grain mustard and 2 sprigs minced fresh rosemary

Acorn Squash:

1 medium acorn squash, seeded and sliced into 1” thick wedges

¼ cup unsalted butter

6 to 8 medium sage leaves

2 tablespoons brown sugar

Kosher or sea salt, to taste

Fresh cracked black pepper, to taste

Parmesan cheese block

 

  1. Heat the butter in a skillet over medium heat until it just begins to brown and develop a toasty, nut aroma. Stir in the brown sugar and sage leaves. Cook for 30 seconds more and then remove from heat.
  2. Toss the acorn squash with the sage-brown butter mixture and season with a dusting of grated nutmeg, salt and pepper.
  3. Place the acorn squash on the prepared pan. Roast for 20 minutes, turn the squash over, and continue roasting for 10 minutes or until tender.
  4. Serve with the brown butter and sage leaves spooned over the top of the acorn squash. Topped with grated parmesan.


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