Sorry I haven’t blogged in awhile. I’ve been cooking a lot still, but forgetting to take photos, ugh; I’m the worst kind of food blogger.
It’s also been kind of crazy lately, with projects, and finals, and Thanksgiving break. Also, I have a new addition in my life and couldn’t be happier (or busier trying to keep up with him!).
Craziness aside, I’m going to try to be posting more frequently…hopefully.
I made this recipe a while ago and was really happy with the flavor. The look of it could have been better, but the flavors and textures were all there. Plus, it was cheap. And in my book, cheap and tasty can overcome looks…well, in most scenarios.
So now that that is on your minds, here’s the recipe. I used pork loin from Aldi that was pre-marinated in a black pepper sauce, and I just marinated right over top. Easy peasy.
MUSTARD ROASTED PORK LOIN W/ CURRIED SWEET POTATO HASH
1 pork tenderloin
1 tsp. onion powder
1 tsp. cayenne pepper
1 tsp. minced garlic
3 tbs. Dijon mustard
2 tbs. brown sugar
Sweet Potato Hash
1 small onion, diced
1 sweet potato, diced
1 apple, diced
2 tsp. curry powder
1 tsp. cayenne pepper
2 tsp. cumin
½ cup heavy cream
salt and pepper to taste
Preheat oven to 375.
In a small bowl, mix together the onion powder, cayenne pepper, minced garlic, Dijon mustard, and brown sugar. Mix well and brush onto the pork loin until evenly coated.
Put in oven for 45 minutes, or until cooked through. (I honestly can’t remember the internal temperature it said it was supposed to be…it should be on the packaging though). The brown sugar in the mustard glaze caramelizes in the oven and compliments the pork really well.
Next, peel and dice the sweet potato, onion, and apple. Add butter to a pan, and toss in the veggies. Let cook until softened.
Once the onion is transparent in color, add in the cumin, curry, and cayenne. Mix well. Then add in the heavy cream and mix. Let cook over low heat until the cream is absorbed.
I know what you may be thinking—mustard and curry together? Well, the brown sugar in the mustard glaze adds just enough sweetness to the pork that it ends up pairing really nicely with the apple and sweet potato mixture. A match made in a starving girl’s heaven.
I'm Kirsten. Big time foodie, all around goofball, and freelance marketer.