Pork Loin

Panko Crusted Mustard Pork Loin with Buttered Noodles, White wine cream mustard sauce and steamed broccoli.

Heck of a title for a quickie mid week meal!

I found pork loins (2) in the freezer.  I have 2 freezers and buy things on sale then shove them in the back and forget about them.  With the cost of gas, I'm on a mission to eat the things I've already bought!  I'm playing freezer roulette.  Whatever I reach in and grab, that's what's for dinner.  I grabbed the double pork loin package, thawed it and cooked us up one heck of a Monday night dinner.  It's a company and family pleaser but it's crazy easy.

Here we go:

Tracy's Panko Pork Loin

2 pork loins
olive oil
dijon mustard
panko (or any kind) breadcrumbs
angel hair pasta
garlic clove
heavy cream
chicken stock or water
salt, pepper and thyme
frozen broccoli

Throw half the bag of broccoli in a deep bowl and cover with plastic wrap.  Nuke it for 2 minutes, leave it in the microwave to reheat when you're ready to eat.

Boil a giant pot of water with lots of salt and one garlic clove.

Dry the pork loins well and remove any silver skin with a thin knife, don't take too much meat if you can avoid it.  Fry them in hot olive oil until brown on all sides.  Oh and in case you're counting, a round loin has four sides!  Brown it all the way around.
   
When they are all brown, transfer them to a board and let them sit for a moment, I dry them with paper towel so the mustard sticks easier.  Brush the loins with dijon mustard then roll them in a light coating of Panko bread crumbs, or regular bread crumbs, whatever you have.
   
After they are coated in bread crumbs, transfer them to a rack over a sheet and roast them in a 450 oven for 20 minutes.  Check for doneness.  I didn't take their temperature but if you have a thermometer, roast them to 140 max, they will continue to cook.  I roast them until they feel firm but slightly squishy.
 
While they roast, toss some mustard into the fry pan, whisk it around with some chicken stock (or water) and some cream.  Salt and pepper the sauce and let it boil hard.  Taste often and add a sprig of thyme, it really adds to the sauce. When the pork comes out of the oven, cover it with foil and boil your noodles.  If you use angel hair pasta, it'll take 4 minutes.
   

Save a cup of the pasta cooking water to add to the sauce if it gets too thick.  When the pasta is cooked, toss it in the sauce and serve a hearty portion.  I cut my angel hair into quarters so it's short straws of pasta.  It's not heavily sauced but the sauce is so delicious it only needs a little bit.

Don't forget the broccoli, microwave it for 30 seconds to warm it up without over cooking it and serve it up beside the pasta.

After the pork has rested, slice it.  Look how juicy it stays and how crispy the crust is and how there's a tinge of pink throughout.  This is very easy and very, very, good.  Connor squealed with delight when I presented it to him and dove into his dinner hungrily.  I think husband might have liked it because he went back for seconds but didn't actually say anything.  I should be used to it.  I thought it was delicious, flavorful, satisfying and light at the same time.

There's not a lot of describing needed here, enjoy the beauty shots.

       

Make it, you can get this dinner on the table in an hour or less.  Good food takes a few extra minutes sometimes but trust me, it's so worth it!

/enjoy