Baked Pork Loin Seasoned with Mustard And Rosemary

O Meu TemperoReviews(1)
Cookie B.: "Rosemary is one of my favorite herbs; combined he…" Read More
9Ingredients
310Calories
50Minutes

Pork loin is a decadent way to show your family you appreciate them. This recipe for Baked Pork Loin Seasoned with Mustard and Rosemary will please the palate with its tangy, savory, and aromatic flavors. And the smells that will come from the oven as the rosemary and pork cook will bring the family running to the table. This is an easy recipe to make and only has nine ingredients, so it won’t break the bank.

Ingredients

  • 1 pork loin
  • 2 tablespoons mustard (grains)
  • salt
  • ground black pepper
  • 1 teaspoon fresh rosemary (or dried)
  • 4 tablespoons white wine
  • potatoes (Small)
  • 1/4 red pepper (cut in thin strips)
  • olive oil

Directions

  1. Preheat oven to 200 degrees Celsius.
  2. Rub the mustard grains into the pork loin.
  3. Season the pork loin with salt, pepper, rosemary, and wine.
  4. Marinate for a few minutes.
  5. Add the white potatoes, pepper strips, a pinch of salt, and drizzle with olive oil.
  6. Cover with tin foil, and bake at 200 C. Calculate the cooking time according to pork loin's weight.
  7. Halfway through the cooking time, remove the foil, and let it brown on top.
  8. Serve hot with baked broccoli.
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NutritionView more

310Calories
Sodium14%DV340mg
Fat31%DV20g
Protein47%DV24g
Carbs2%DV6g
Fiber4%DV<1g

PER SERVING *

Calories310Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat5g25%
Trans Fat
Cholesterol70mg23%
Sodium340mg14%
Potassium550mg16%
Protein24g47%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate6g2%
Dietary Fiber<1g4%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Cookie B. 1 Jul 2015
Rosemary is one of my favorite herbs; combined here with mustard brought two great flavors and aromas together. The pork loin was tender and juicy and the browning at the end made a nice “crust.”