Ingredients with Measurements:
- 1 (3-4 pound) boneless pork loin
- Salt and pepper
- 1/2 cup balsamic vinegar
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
Special Equipment Needed:
- Roasting pan
- Meat thermometer
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Season the pork loin with salt and pepper and place it in a roasting pan.
3. In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, garlic, thyme, red pepper flakes, and olive oil.
4. Pour the glaze over the pork loin, making sure it is coated evenly.
5. Roast the pork loin in the preheated oven for 50-60 minutes, or until the internal temperature reaches 145°F.
6. Remove the pork loin from the oven and let it rest for 5-10 minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 50-60 minutes
Temperature:
- Oven temperature: 375°F
- Internal temperature of pork loin: 145°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 14g
- Carbohydrates: 12g
- Protein: 42g
Substitutions for ingredients:
- Apple cider vinegar can be used instead of balsamic vinegar.
- Grainy mustard can be used instead of Dijon mustard.
- Maple syrup can be used instead of honey.
Variations:
- Add chopped fresh herbs, such as rosemary or sage, to the glaze.
- Use a pork tenderloin instead of a pork loin.
- Substitute chicken or beef for the pork.
Tips and Tricks:
- Let the pork loin rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork is cooked to the correct temperature.
- Baste the pork with the glaze every 15 minutes for extra flavor.
Storage Instructions:
- Store leftover pork in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
- Reheat the pork in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
- Slice the pork and arrange it on a platter with fresh herbs and sliced fruit.
- Serve the pork with roasted vegetables and a side salad.
Garnishes:
- Fresh herbs, such as parsley or thyme, can be used as a garnish.
Pairings:
- Serve the pork with a full-bodied red wine, such as Cabernet Sauvignon.
Suggested Side Dishes:
- Roasted vegetables, such as carrots or Brussels sprouts.
- Mashed potatoes or sweet potatoes.
- Rice pilaf or quinoa salad.
Troubleshooting Advice:
- If the pork is not cooked to the correct temperature, return it to the oven and continue cooking until it reaches 145°F.
Food Safety Advice:
- Always wash your hands and surfaces before and after handling raw meat.
- Use a meat thermometer to ensure the pork is cooked to the correct temperature.
Food History:
- Pork has been a popular meat for centuries, and is often associated with traditional dishes such as pork chops and bacon.
Flavor Profiles:
- The balsamic-mustard glaze adds a tangy and slightly sweet flavor to the pork, while the garlic and thyme add depth and complexity.
Serving Suggestions:
- Serve the pork as the main course for a dinner party or holiday meal.
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