"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Roast Pork with Mustard and Chutney Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Roast Pork with Mustard and Chutney, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Scherner
Added: Sunday, August 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 lb. pork tenderloin
12 garlic cloves, minced
3 T. fresh thyme, or 1 T. dried
1 c. olive oil
pepper and salt
assorted mustards and chutneys

Directions:
Directions:
Place pork in shallow sish. Rub with garlic and thyme.
Pour oil over. Season generously with salt and pepper.
Cover and refrigerate overnight. Preheat oven to 425.
Transfer pork to roasting pan, spooning oil in dish over
meat. Roast until thermometer hits 150, basting
occassionally with oil, 20 minutes. Transfer pork to
platter. Cool completely. (Can be prepared one day
ahead. Cover and refrigerate.) Cut pork into 1/2 inch
thick rounds. Serve with mustard and chutneys.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Needs to marinate overnight.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

541W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!