Mustard and Sage Glazed Pork Loin With Cremini and Sunchoke | Oregonian Recipes
Ask your butcher for a pork loin cut from the shoulder end, which is more richly marbled than farther down the loin and will remain juicier and have more fla...
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Cooking tools:
- Oven
- Skillet
- Chef's knife
- Cutting board
- Aluminum foil
- Mixing bowl
- Kitchen towel
- Oven mitt
- Measuring spoon
- Stove
Ingredients
- 3 tablespoons extra-virgin olive oil (divided)
- 4 teaspoons Dijon mustard
- 4 teaspoons finely minced fresh sage
- 1 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pork loin (about 2 pounds), trimmed of excess fat
- 1/2 large leek (sliced lengthwise), white part only
- Extra-virgin olive oil as needed
- 1/2 pound sunchokes, scrubbed clean and sliced crosswise into 1/4-inch slices
- 1/2 pound cremini mushrooms, brushed clean, stems trimmed, and quartered
- Kosher salt
- freshly ground black pepper
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