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Pork Loin with Creamy Mustard (Sheet Pan)

Pork Loin with Creamy Mustard (Sheet Pan)

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plus Rosemary Roasted Root Veggies & Apple

Yield: 2

Hello Fresh

Roast apple with a colorful root veggie jumble, adding savory-sweetness to a meal with rich flavors. A creamy mustard sauce is drizzled over perfectly cooked pork loin for a decadent finish.
Prep: 15 Cook: 45

  • 12oz russet potatoes
  • ¼oz rosemary
  • 10oz pork loin
  • 4tsp Dijon mustard
  • 6oz carrots
  • 1red onion
  • 1apple
  • 1TBS fry seasoning (below)
  • 4TBS mayonnaise
  • 2tsp honey
  • salt & pepper
  • 1tsp cooking oil


Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Strip rosemary leaves from stems, finely chop leaves until you have 2 tsp. Halve, core, and cut apple into ½-inchthick wedges.

Roast veggies:

Toss potatoes, carrots, and onion on a baking sheet with a large drizzle of oil, chopped rosemary, ½ TBS Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.

Roast on top rack for 10 minutes (you’ll add the pork and apple then).

Roast pork & apple:

While veggies roast, pat pork dry with paper towels and season all over with remaining ½ TBS Fry Seasoning, salt, and pepper. Rub with a drizzle of oil.

Once veggies have roasted for 10 minutes, add pork to same sheet. Carefully toss apple with veggies.

Return to top rack until veggies and apple are browned and tender and pork is cooked through, 18-22 minutes more.

Make sauce:

Meanwhile, in a small bowl, combine mayonnaise, honey, and mustard. Season with salt and pepper.

Slice pork:

Once pork is done, carefully transfer to a cutting board. Let rest for at least 5 minutes, then thinly slice crosswise.

Tip: Love extra-crispy veggies? While pork rests, heat broiler to high and return veggies to oven for 2- to 3-minutes more.

Serve:

Divide pork and roasted veggies and apple between plates. Serve with creamy mustard on the side for dipping.

Fry Seasoning

1 TBS

  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp paprika
Pork Marsala

Pork Marsala

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with Mushroom Sauce and Spinach

Yield: 4

Food Network

Don’t worry, still includes mushrooms.

Gayle wasn’t impressed. Not enough Marsala taste. Didn’t think the spinach paired well,.

  • 1½lb boneless pork loin roast, trimmed
  • Kosher salt and freshly ground pepper
  • 3TBS AP flour
  • 2TBS extra-virgin olive oil
  • 1½lb white mushrooms, quartered
  • ⅔cup low-sodium chicken broth
  • ½cup dry marsala wine
  • ⅓cup heavy cream
  • 4tsp fresh lemon juice
  • ½cup fresh parsley leaves
  • 1lb baby spinach

Preheat the oven to 375°F.

Butterfly the pork: Cut in half horizontally, almost all the way through, then open it like a book so the roast is flat. Season with salt and pepper, sprinkle with 2 TBS flour. Heat 1 TBS olive oil in a skillet over medium-high heat. Brown the pork, about 3 minutes per side. Transfer to a baking dish (reserve the skillet) and bake until a thermometer inserted into the center registers 140°F, 15 to 20 minutes. Let rest on a cutting board, 5 minutes.

Add the mushrooms and ¼ tsp salt to the skillet and cook until golden-brown, about 8 minutes. Add the remaining 1 TBS flour and cook, stirring, 1 minute. Add the broth and Marsala and bring to a boil. Add the cream and boil until the sauce thickens, about 8 minutes. Off the heat, stir in 2 tsp lemon juice and the parsley.

Heat the remaining 1 TBS olive oil in a pot over medium-high heat and cook the spinach until wilted, 3 to 4 minutes. Stir in the remaining 2 tsp lemon juice and season with salt and pepper.

Slice the pork.

Serve with mushroom sauce and spinach.