Inspiration for this recipe comes from Virginia over at Our Growing Paynes who made a gorgeous looking pork loin, coating it with garlic mustard, red wine vinegar and olive oil. I liked the sound of that and I just happened to have a 3 lb piece of pork loin. Do check out Virginia’s recipe!
With the pointy end of a paring knife, I poked numerous holes in the pork loin, rubbed it with a mixture of grainy mustard (moutarde a l’ancienne) and olive oil, then, a la Jamie, I stuck various herbs into the holes. I don’t know why but, when I was poking the herbs in, I kept thinking of Christmas tree decorating. Jamie is kind of odd, but he’s young, rich, knows his cuisine and is English. So that’s why
I could have roasted the loin in the oven with veg and fruit on the bottom for “bottom of the pan relish”, but the oven has just been cleaned. I don’t want to mess it up or clean it up anytime soon, and the grill is easier to clean. I wonder how long I can last? First snow storm? It could snow tomorrow; I’m in Stuttgart now, as the ketchup hoarding, Burger King counter girl told me. But who says grilling has to stop in cold weather? I’ve got hats, gloves and 3 pairs of UGGs! Still, I’m probably going to use the oven before then and have to clean it. Moan, b****, and complain.
Okay, you gardening bloggers, what is this little white pumpkin looking vegetable? I bought it because it was cute and then searched the internet to find out how to cook it. The internet said it was a lumina squash/pumpkin with a white exterior and an orange interior. How exciting, I thought! It would look fantastic, white skin on and orange flesh, pan roasted and steamed with herbs. Wrong!
The interior made me think of Chinese winter squash. Could this be a white acorn squash? Whatever it is, it was quite good, pan roasted with fresh oregano. It tasted a lot like potato.
Another surprise was the purple beans that began to turn green as they cooked. What a rip off! I didn’t think the color would change! I poured them out of the pan onto a platter, took the picture before all the lovely purple was gone, then put them back into the pan and, a la old school, found it necessary to cook them until they were gray green. Oh la, la! I miss the French “mangetout” green beans and, of course, M. Parret.
Yet and still, this was unanimously a very good Sunday lunch. Thanks for the inspiration Virginia!
Grilled Pork Loin with Herbs and Mustard
3-4 lb pork loin
1/3 cup grainy mustard
1 1/2 tbsp olive oil
Salt and pepper
Fresh rosemary and thyme sprigs
Bay leaf pieces
Olive oil for basting
Poke holes in the pork loin all over with the point of a sharp knife. Whisk the olive oil into the mustard, add salt and pepper, then rub into the pork. Insert the sprigs of rosemary and thyme, plus the bay leaf pieces into the holes.
Preheat the gas grill, all burners blazing to 500F. Turn off the burners on one side, put the roast on the cold side, close the top and grill for 15 minutes. Turn the burners on the hot side to maintain a temperature of 400 F and continue to grill the roast for about 45 minutes, basting every 15 minutes with olive oil
Wine suggestion: Merlot