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| Roast
Pork Loin |
RECIPE |
 |
 This
recipefor Roast Pork Loin with Mustard Caraway Seed
Rub and Cranberry Peach Chutney comes from Las Vegas
chef Les Kincaid. Les was one of the earliest contributors
to Hub-UK.
"I
love anything to do with food, wine or golf. Most people
'eat to live' and most others 'live to eat'. I prefer
the 'live to eat'. Cooking is said to be therapeutic.
In today's hectic world, unless we engross ourselves
into something relaxing, we'll go crazy, by the end
of the day. So just get into the kitchen and try to
be creative using your imagination. It need not be a
gourmet meal or anything grand just something simple
and satisfying."
You
can find out more about Les and his views on food and
cooking in his biography
page or by visiting his website www.leskincaid.com
Ingredients
1
boneless pork loin roast (1 to 1-1/4 pounds)
1 1/2 to 2 tablespoons Dijon-style mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons caraway seeds, crushed
Cranberry-Peach Chutney (see
recipe)
Method
- Allow
pork loin to stand at room temperature 20 minutes
before roasting.
- Rub
surface evenly with mixture of mustard, salt, pepper
and caraway seeds.
- Roast
35 to 40 minutes or until thermometer inserted in
center registers 165°F.
- Rest
at room temperature 30 minutes to cool.
- Slice
into 1/4-inch thick medallions and fan medallions
on a bed of chutney.
Serves
4
Les
Kincaid
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