OK, it's the middle of May and it feels kind of like the middle of October or the middle of March. We hemmed and hawed about what to have for dinner and I said, "Let's cook!" I'll be honest...Mother's Day is tough for me because we do brunch with my family and then dinner with my in laws and when you're watching your waist line; and who isn't?? I didn't want to order out or go out for dinner again.
I had a pork roast (loin, about 3lbs) defrosting and sent Chris to the store for red potatoes, stone ground mustand and applesauce. Yes, it's May but as cold as it is, I don't mind the oven running for an hour or so.
I made a rub of the mustard and a tbsp. of honey. I rubbed the roast down and seared all sides in a cast iron covered skillet. I deglazed the skillet with white wine but had seared the roast so well the liquid left was over-burnt so I discarded it.
I tossed some red and Yukon Gold potatoes cut into quarters in the same mustard and honey I used on the pork and put them in the bottom of the skillet. I put the seared roast on top and cooked it for 90 minutes in a 350 degree oven.
You don't have cook the crud out of pork anymore. I pulled it from the oven at 145 degrees and let it rest for 12-15 minutes and the meat was tender and juicy and the potatoes were done perfectly. I added a salad and the applesauce for sides along with some beer for Chris and white wine for me and we had a fantastic supper!
PS--Spray your cast iron skillet with Pam prior to searing for easy clean up!
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