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Originally Posted by jadabug  LOL..I have this in the oven as we speak...after texting you and pleading for the best way to prepare my loin..bwahahaha I put a rub on my pork loin...Grey Poupon Harvest coarse mustard..also recommended by Lisa..
ps..the whole house smells so delicious right now  |
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Originally Posted by jadabug The pork loin is done....omg look at all that crunchy mustard goodness around the edges....THANK YOU for sharing this method Lisa!!! The men in my family are gonna love you Attachment 372836 |
That is my all time favorite pork loin preparation
I like mine still pink in the middle but I know that past pork recommendations that pork not be eaten pink is hard to overcome by some. An internal temp of 145-150 is perfectly safe. With this method, even if you cook the pork until white, it is still juicy and not dried out
