Roasted Pork Loin with Dijon & Rosemary
Directions
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Roasted Pork Loin with Dijon & Rosemary
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Preheat oven to 375°F (190°C). Slice pork alongside rib bones to open loin meat away from bones like a book.
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Spread mustard inside cut, season with half the salt and half the pepper and tuck in rosemary. Sprinkle remaining seasoning over surface of roast.
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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.
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Roasted Mangoes & Star Anise
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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.
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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.
