Quote:
Originally Posted by lewdog
I bought a 5lb pork loin for dinner tomorrow.
Give me something to do with it. I've only ever cooked those small ones that are bagged and already seasoned.
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Rub it with a heavy wet mix PASTE of maple syrup, dijon mustard, minced garlic and onions, salt and pepper and then at the end add Italian breadcrumbs to make the wet paste rub.
Add some extra dijon mustard directly onto the pork so it sticks when adding the rub
It will make a great coating in the oven