Pork Loin With Mustard Seed Crust
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces plain, nonfat yogurt
- 2cloves garlic, peeled and minced
- 1½teaspoons salt
- ½teaspoon freshly ground pepper
- 13-pound boneless pork loin
- 2tablespoons sugar
- 2tablespoons mustard seeds
Nutritional analysis per serving (6 servings)
366 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 43 grams protein; 633 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the yogurt, garlic, 1 teaspoon of the salt and pepper in a small bowl. Place the pork loin in a shallow baking dish and coat well with the yogurt mixture. Cover with plastic wrap and refrigerate for several hours or overnight. Let the pork stand at room temperature for 1 hour before roasting.
- Step 2
Preheat the oven to 350 degrees. Wipe the marinade off of the pork and place in a roasting pan. Combine the sugar and mustard seeds and coat the pork with the mixture. Sprinkle with the remaining ½ teaspoon salt. Roast for 1 hour 20 minutes. Increase the oven temperature to 450 degrees and continue roasting until the pork reaches 145 to 150 degrees on a meat thermometer and the top is crisp, about 10 minutes longer. Let stand for 15 minutes, cut into slices and serve with the pan juices.
Private Notes
Comments
This is the first NYT recipe that let me down. I roasted a 5 pound loin for 1 hour 10 minutes and it was overly well done. I was expecting it would take 1 hour 40 mins. Luckily I checked it when I did. I don’t know how crispy it would have been had I followed her instructions to the letter.
I too used a pork loin braising it briefly and then cooking it for 20 minutes at 450 degrees. Great flavour but overcooked. I will try it again.
Followed all but the roasting instructions because I used a tenderloin. Added a bit of olive oil to a heated ovenproof frypan before adding marinated meat (3 hours), with excess marinade removed & then braised before rolling in mustard seed/sugar combo. Transferred pan to 450 oven for 12 minutes or so. Perfect - added a little liquid to leftover mustard seed & burnt sugar in pan and poured over pork. Served with glazed apple slices, roasted carrots & mushrooms.
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