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Roast Pork Loin RECIPE

Las Vegas chef Les KincaidThis 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
  • Preheat oven to 400F.
  • 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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