Thursday, 29 March 2012

Low-Carb Mustard Herb Crusted Pork Loin with Butternut Squash

I’ve always thought that mustard was a great pairing with pork. I’ve also tried this recipe a few times and it ended up getting too salty, even without adding any salt. So I changed it up a bit. You can also roast any vegetable you like with it, I happen to think that butternut squash has such a nice flavour when roasted with the loin. You can also change the herbs, I used rosemary but thyme, sage or even fennel will work. Make it your own, it’s all about making this your own and using what you have. This can serve 2-4 depending on the size of the loin and squash. Enjoy!

What You’ll Need:
600-700g Pork fillet (roughly 1.5lbs)
1 small to medium butternut squash
1 large onion
1 sprig fresh rosemary (1 tbsp. chopped or 1 tsp. dry)
¼ c. Dijon mustard (I only use Maille)
3 tbsp. light mayo
1 tbsp. freshly ground pepper
3 tbsp. olive oil
Salt and pepper to taste

To Start:
Preheat the oven at 190C or 375F
Line a large pan with foil.
Peel and dice the butternut squash and lay on the pan with a space for the pork loin to go in the middle.
Peel and dice the onion and lay on top of the squash.
Drizzle the oil over the vegetables, salt and pepper them and mix to combine.

For the Pork:
In a bowl mix the mustard, mayo, half the fresh pepper, and rosemary.
Slather on top of the loin, not too thick or it will burn.
Place on the baking sheet with the squash.
Sprinkle with the remaining pepper.
Ovenize for about 30-45 minutes depending on your oven. Or alternatively check that the temperature is between 160-170. Enjoy!

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