garlic dijon crusted pork loin & celery leek stuffing

18 May

my mom gave me a huge pork loin she wasn’t going to use and my mother in law is here visiting with us so i decided to break it out.  This is our favorite way to make pork loin – it comes out moist, flavorful, and delicious!  i served it with a leek & celery stuffing.    i have no idea where i got the stuffing recipe, but i made it years ago and remember liking it.    i also made a package of bisquick complete cheese garlic biscuits   which i also used in the stuffing.  a nice caesar salad completed the meal!

pork loin

1/4 cup dijon mustard
1T kosher salt
1T fresh thyme chopped fine
1/2t black pepper
3 garlic cloves minced fine
3 lbs boneless pork loin

preheat oven to 425

place first 4 ingredients in mini chopper
process until mixture resembles a coarse paste
rub paste over the pork
allow pork to sit for 30 min at room temperature or in the fridge for up to 6 hours
leave roast at room temp for 30 min before roasting if refrigerated
roast pork for 30-50 min until its 140 degrees
cover with foil and let rest for 15 min

leek & celery stuffing

2 leeks white & light green only

2 T butter

2 celery ribs sliced

1 apple, chopped

3 pumpkin muffins (i used the bisquick biscuits)

2t poultry seasoning

chicken broth (i used about 1/3 C)

salt & pepper

1C shelled pistachios, chopped

(i also threw in a handful of craisins with the pistachios)

  1. cut leeks in 1/2 lengthwise, then crosswise into 1/2 moons
  2. fill bowl with water.  add leeks & separate layers. drain and dry
  3. heat butter in skillet.  add leeks, celery & apple.  season with salt & pepper
  4. cook stirring about 5 minutes
  5. crumble muffins into pan & sprinkle with seasoning
  6. fold in pistachios
  7. moisten with broth

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