This is a recipe that I created because I don’t like pork chops. I do, however, like pork tenderloin and pork loin if roasted. The recipe is loosely based on one by Alex Guarnaschelli of the Foodnetwork.com.
1 ea-3 to 4 pound pork loin
¼ cup plus 3 tablespoons olive oil
¼ cup Dijon mustard
3 tablespoons honey mustard
1 tablespoon honey
4 tablespoons room temperature butter or margarine
1 teaspoon dried thyme
Juice of one lemon
Dash Louisiana hot sauce or other hot sauce of choice
3 dashes Worcestershire sauce
2 cloves garlic
Salt and Pepper to taste
- Pre-heat oven to 500* or place large Dutch oven over 10-12 glowing coals with an additional 12-14 coals on lid. There should be 22-24 coals with two more on top than underneath.
- Heat a large cast iron skillet over 12-14 glowing coals. Add three tablespoons olive oil to hot pan.
- Sear each side for three minutes when oil begins to shimmer.
- Whisk remaining ingredients in a small bowl. Additional hot sauce can be used if desired.
- Remove pork loin to a rack or trivet fat side down that will fit into the large, pre-heated Dutch oven or onto a rack that will fit into a roasting pan. You will want to use a rack instead of placing the meat directly into a roasting pan or into a Dutch oven because you want the air to circulate around the meat. If the meat were placed directly on the Dutch oven or roasting pan, it would over cook on the bottom. You will have already seared all sides of the meat and do not want to continue searing to the point of burning.
- Baste all sides of the pork loin not faced with fat. This will keep the pork loin from drying out but allowing the pork fat to melt and keep the remaining side moist.
- Reduce oven temperature to 350*. For Dutch oven remove 2-4 coals from beneath the Dutch oven and 2-4 from the lid.
- Place the rack and pork loin in the roasting pan and place into a regular oven or place the pork loin onto a rack or trivet and into the Dutch oven being careful not to touch the hot surfaces of the Dutch oven and being careful not to allow ashes to fall onto the meat or .
- Cook in a regular oven or in the Dutch oven for 30-45 minutes or until internal temperature of 150*-155* is reached. Remove meat to a platter and cover with aluminum foil to rest for a minimum of 10 minutes to allow meat juices to redistribute. Carry over cooking should bring the internal temperature up to 160*.
- Interior of meat should be slightly pink and all juices should be clear.
This recipe will serve four adults.
Tags: Camping Recipes, Dutch Oven Cooking, Pork, Pork Tenderloin, Recipes, RV
