and decided to be brave and try the multi-day, multi-step pork loin recipe.
I started by buying 3 lb of center cut pork loin at Whole Foods. I do think they are expensive and I know people find them annoying but I am pretty pleased with the meat and poultry I get there.
I brought it home and rubbed it in a mustard marinated with smashed garlic cloves.
The pork loin hung out my fridge overnight.
The next day, I browned the meat.
The browned pork loin then went in the oven. My roasting pan doesn’t have a rack to keep the meat from sitting in its juices so I rigged up one of my cooling racks with the roast. It worked pretty well.
I got started making the bread crumbs in the food processor as I soon as I got the loin in the oven. I mixed them with a mustard sauce. They toasted in the toaster oven since the real oven was occupied.
I deglazed the pan the pork was browned to make the sauce with water since I didn’t have any stock.
Finally, after letting the pork rest, I sliced it, and added the sauce and bread crumbs.
It was fantastic. It made great open-faced sandwiches the next day, too.