This is a recipe I pulled out of the February 2007 issue of Southern Living Magazine. WHY or HOW I came to have this magazine in my possession I have no idea. This recipe was on a page entitled “Six-Ingredient Entrees” which probably caught my eye because less ingredients usually means easier prep. Well let me tell you. This. Was. Awful. The recipe was submitted by a reader (whose name I won’t post to protect their reputation) and it calls for 4 Tablespoons of steak seasoning. The Southern Living test kitchen recommended using McCormick Grill Mates Montreal Steak Seasoning. Great, we have some in our pantry and it’s tasty on steak - when used judiciously. The seasoning has a lot of salt and 4 tablespoons is far too much. Unfortunately we didn’t realize this until it was time to take a bite. UGH. A salt lick would have been more appetizing. Luckily I made some texmati rice and a bite of pork with the plain rice cut down on the saltiness.
This recipe goes in the discard pile.
Makes 6 to 8 servings
Prep: 10 min.; Bake: 1 hr., 15 min.; Stand: 15 min.
4 tablespoons steak seasoning
2 tablespoons all purpose flour
¼ cup butter, melted
2 tablespoons Dijon
1 (3 ½ to 4 lb) boneless pork loin roast, trimmed
Garnishes: fresh basil leaves, cherry tomatoes (I did not garnish)
1. Combine first 4 ingredients in a small bowl. Rub mustard mixture evenly over roast. Place roast on an aluminum foil-lined broiler pan.
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| The pork before cooking |
2. Bake at 475° for 20 minutes. Reduce heat to 350°, and bake 50 to 55 more minutes or until a meat thermometer inserted in thickets portion registers 155°. Remove from oven, and let stand 15 minutes or until thermometer reaches 160° before slicing. Garnish, if desired.
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| Served with some texmati rice & steamed broccoli |
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