Here’s a rotisserie recipe for a family-style meal that is full of flavor and very friendly on the pocket book. A whole roast is always a great way to feed a crowd around the holidays, but you don’t always want to shell out a ton of money at every gathering. This Mustard and Tarragon Crusted Pork Loin will feed 4-6 and will come in at under $25.
Ingredients
Mustard and Tarragon Crusted Pork Loin
- 5-3 pound pork loin roast
- Salt and Pepper
- 1/2 cup course ground mustard
- 1/4 cup olive oil
- 1 tsp. tarragon
- 1/2 tsp. onion powder
- 1 tea garlic, pureed
Mustard Cream Sauce
- 1/4 cup white wine
- 1 shallot, finely minced
- 1-cup heave cream
- ¼ teaspoon tarragon
- Salt and pepper to taste
- 2 tablespoons course ground mustard
Directions
Mustard and Tarragon Crusted Pork Loin
In a small bowl, combine mustard, olive oil, tarragon, onion powder, and pureed garlic to make paste.
- Using your Ronco Rotisserie ties, tie tenderloin every few inches to promote even cooking.
- Salt and pepper pork tenderloin roast and place onto rotisserie spits, equally balancing the roast between the two spits.
- Crust pork tenderloin with mustard tarragon paste and place into rotisserie oven on the closest position to the heating element.
Cook pork tenderloin roast for 18-25 minutes per pound or until the center point reaches 150°-155°, then set rotisserie to no heat rotate and allow roast to rest for 10 minutes to come to 160° before serving.
Mustard Cream Sauce
- Add white wine and chopped shallot to sauce pan over high heat
- Allow white wine to come to a rapid bowl and allow it to reduce by ½.
- Add in heavy cream and tarragon to reduce white wine. Allow heavy cream to come to a rapid boil and reduce by ½.
- When the sauce has reduced to a nice thickened texture, remove pan from stove and stir in mustard. Taste sauce and add salt and pepper to taste. (Feel free to stir in more mustard as well if you want a zestier flavor)
- To serve, slice pork into ¼ inch slices and spoon sauce over pork.
Chef’s tips-
I added fresh asparagus to the bottom of my rotisserie for the last 20 minutes of cooking for a side of roasted asparagus.
Sometimes I’ll trim the fat off of the pork loin roast, but mostly not. Most of the fat cooks off and adds a lot of moisture and flavor.
Use any leftover pork to make Cuban sandwiches.
Enjoy!
Chef Paja-Dejur Sanchez