Roasted Pork Loin with Dijon & Rosemary

Prep time: 30min
Total time: 210min
Serves 8
0
Roasted Pork Loin with Dijon & Rosemary
0
1
pork loin roast (2 1/4 lb/1 kg), bone-in
0
1 tbsp
Whole Grain Dijon Prepared Mustard
15 mL
1 tsp
salt
2 mL
1 tsp
pepper
5 mL
2 sprigs
fresh Rosemary
0
0
Butcher’s twine
0
0
Roasted Mangoes & Star Anise
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2
mangoes, peeled, cut into thick wedges (approx. 3 x 1 in./8 x 2.5 cm)
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1 tbsp
Ginger Seasoning Paste
15 mL
1 tbsp
sugar
15 mL
4 tsp
lime zest, divided
20 mL
2 tbsp
lime juice, divided
30 mL
4
whole star anise, lightly crushed into large pieces
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1/2 tsp
olive oil
2 mL
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Pinch of salt
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1 tbsp
butter
15 mL
calories
200
fat
5 g
saturated fat
2 g
carbs
12 g
protein
26 g
cholestrol
65 mg
fibre
1 g
sodium
280 mg

Directions

  1. Roasted Pork Loin with Dijon & Rosemary

  2. Preheat oven to 375°F (190°C). Slice pork alongside rib bones to open loin meat away from bones like a book.

  3. Spread mustard inside cut, season with half the salt and half the pepper and tuck in rosemary. Sprinkle remaining seasoning over surface of roast.

  4. Tie meat and bones together with twine. Place meat, bone side down, on a wire rack set on a rimmed baking sheet. Roast on middle rack of oven for 1 1/2 hours, then reduce temperature to 325°F (160°C) and roast for another 50 to 60 min. or until a meat thermometer registers 160°F (71°C) when inserted into thickest part of roast, away from the bone. Rest, 20 min. Remove twine and bones. Slice and serve with Roasted Mangoes & Star Anise.

  5. Roasted Mangoes & Star Anise

  6. Preheat oven to 400°F (200°C). Place mangoes, ginger paste, sugar, 2 tsp (10 mL) lime zest, 1 tsp (5 mL) lime juice and star anise in a bowl. Toss to combine.

  7. Heat oil in a large ovensafe skillet over medium heat. Add mango mixture and salt to skillet, stir to coat with oil and place on middle rack of oven. Bake for 7 to 10 min. or until mango edges are lightly browned. Gently toss with butter and remaining lime juice and zest before serving.

Tip

Substitute 1⁄2 peeled and cored pineapple (cut into 1-in./2.5 cm cubes) and 2 cinnamon sticks (broken in half) for the mangoes and star anise.