Ingredients
4 -5 lbs boneless pork loin
1/2 cup honey mustard
2 tablespoons Dijon mustard
1/4 cup orange juice
2 tablespoons cajun seasoning
1/4 teaspoon pepper
1/4 teaspoon lemon pepper
Method
Sources
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Real fermented mirin — sweet rice wine for glazes and teriyaki
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Real fermented mirin — sweet rice wine for glazes and teriyaki
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Wash the pork loin under cold water and pat dry with a paper towel. Take a fork and poke holes all over the loin, even the ends. Mixing all the wet ingredients in a small bowl, set aside. In another bowl, mix all the dry ingredients making sure the loin is dry, shake the dry ingredients all over the loin the front,back and the ends. Rub the dry seasoning on the loin making sure it is well covered and worked all in the loin. With a brush spread the wet ingredients all over the loin. Put the loin in a plastic bag,casserole dish or baking roaster and put back into frig for a minium of 12 hours, 24 is even better. Grill on low to medium heat until the thick part of the loin reaches 170. In a oven bake at 350 until the thickest part of the loin is 170. enjoy.