I love to spend a day in the kitchen. Give me a glass of wine, some good music, and a sharp knife and I’ll hunker down in there for hours. Sunday suppers are my favorite because I can justify carving out three or four hours to myself cooking. The kitchen’s my happy place, but I understand some folks just don’t share my enthusiasm for pasta facials or a perfect basil chiffonade.
For those of you who don’t have the time or the interest in making a multi-step meal, but still want to feed your friends and family something nutritious, delicious, and maybe a little swoon worthy, don’t fret; I’ve got something for you. I’ve heard your calls for meals that can be whipped up on a weeknight after a long day in the office and I’m here with a dish that’s quick, easy and super impressive.
The word roast alone is enough to illicit cries of pleasure. Roasting a big hunk of protein implies A) you’ve shelled out beaucoup bucks for a fine piece of prime cut meat, and B) you’ve spent a bunch of time in the kitchen slaving away over a hot oven. This recipe for roasted pork loin requires neither commitment. Hang on to your precious time and money and declare victory over your dinner dilemma. This dish, as appropriate for a quick hump day dinner or a fancy Sunday supper will make your loved one’s think you too relish a day of cooking in the kitchen. You don’t have to tell anyone that you’ve actually read a trashy gossip magazine, painted your nails, or meditated instead.
A couple of notes: I get my pork loin roasts in packs of two from Costco. For twenty bucks I can get a two pack of roasts, and get this, each pack has two pieces. That’s four roasts at just five bucks a piece! I make one package, two roasts at a time, and have lunch leftovers for the rest of the week. Once you’ve got the main dish squared away, you’ll want to throw in a couple of side dishes. Roasted veggies and a sweet potato mash would pair well with your roast and come together as quickly as the main event.
1 package of pork loin (2 pieces)
3 tablespoons maple syrup
1 tablespoon whole grain mustard
1 tablespoon Dijon mustard
1 tablespoon bourbon
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
2 fresh sage leaves, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
Liberal sprinkling of salt and pepper, to taste
Preheat oven to 400 degrees F.
Mix all of the ingredients above, except the salt and pepper, in a small bowl. Let dressing sit for 10-15 minutes; it will thicken considerably.
Place a cooling rack on top of a large cookie sheet and arrange the pork roasts on top of the rack.
Pour half of the dressing on each pork roast and then season liberally with coarse salt and freshly ground pepper.
Bake for 30 minutes. Remove from the oven and let rest for 10 minutes. I like a little pinkness in the center of my roast, but if you prefer yours dry, just keep it in there for another 5-10 minutes.