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.
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
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.
