Photo by Bill Brady http://bit.ly/9wFYxm
This is probably the simplest recipe for roast pork loin you are likely to come across. Yet it is very flavorful and satisfying and can certainly constitute company fare. John Clancy, chef, writer, teacher and restaurateur, taught it to me. This is an adaptation of the original recipe which appears in Clancy's Oven Cookery.
Clancy was a protégée of James Beard and taught with him for eight years. I was most fortunate to study with him when he started his own classes, John Clancy's Kitchen Workshop. He opened his own restaurant, John Clancy's, specializing in fish and seafood, in the heart of Greenwich Village in 1981.
Ingredients (Serves 4 to 6)
1 (3 lb.) center-cut pork loin
1 t salt ½ t freshly ground black pepper
3 T Dijon mustard ½ cup fresh bread crumbs*
3 T chopped fresh parsley
Procedure
Preheat oven to 350 degrees. Sprinkle pork generously with salt and pepper. Place on a rack set in a roasting pan and place in the middle shelf of the oven. Roast the pork for 45 minutes.
Remove the pan from the oven. Let the pork rest on the rack. Using a metal spatula, spread it with the Dijon mustard. Toss the bread crumbs and the parsley together, and then sprinkle onto the mustard coating. Pat gently on top and sides. Return the pork to the middle shelf of the oven and let it roast for 20 minutes or until the internal temperature reaches 145 degrees. The bread crumbs should be lightly browned. Transfer the roast to a carving board and let it rest for 15 minutes before carving.
*Make bread crumbs in a food processor from 2 slices of fresh bread without crusts.
Recipe by Phyllis Kirigin sweetpaprika.wordpress.com Phyllis is a resident of Croton-on-Hudson and is an avid cook and food blogger. She loves all things culinary, focusing on using fresh ingredients and promoting local farmers and artisans. She can be reached at This e-mail address is being protected from spambots. You need JavaScript enabled to view it
