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With this cooking holiday in the beautiful and relaxing Dordogne region of South West France you will learn to cook like a pro . . . experience the finest of wines, great food and the traditional markets as you take your culinary skills to the next level.

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Recipe for :

Roast Pork Loin with Mustard Caraway Seed Rub and Cranberry Peach Chutney
 

This is one of the recipes that has been provided by Les Kincaid from Las Vegas - to find out more about him and his views on food and cooking click here or if you would like to visit his website click here.

Ingredients

Les Kincaid

1 boneless pork loin roast (1 to 1-1/4 pounds)
1 1/2 to 2 tablespoons Dijon-style mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons caraway seeds, crushed
Cranberry-Peach Chutney (see recipe)

Method
  • Preheat oven to 400F.
  • Allow pork loin to stand at room temperature 20 minutes before roasting.
  • Rub surface evenly with mixture of mustard, salt, pepper and caraway seeds.
  • Roast 35 to 40 minutes or until thermometer inserted in center registers 165°F.
  • Rest at room temperature 30 minutes to cool.
  • Slice into 1/4-inch thick medallions and fan medallions on a bed of chutney.

Serves 4

Les Kincaid

 
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