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Pork Loin Roast with Tangy Lemon Sauce
The tangy lemon sauce goes perfectly with this roast loin of pork.
Servings (slide to adjust): servings
Calories per serving:
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Ingredients
- 1 loin of pork, 1-3 pounds
- 1 tablespoon *olive oil
- sea salt
- freshly ground pepper
- Juice of 1 lemon
- 2 tablespoons Worcestershire sauce
- ½ cup 1 stick butter
- ½ teaspoon *dry mustard
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
- This can be done on an outdoor grill, but we're going to do it on the stove top for this recipe.
- Make the sauce by melting the butter in a small pan and adding the remaining ingredients. Whisk and cook on low heat while the sauce thickens. Cook about 5 minutes, then turn off the flame.
- Heat a large skillet, preferably cast iron and put the olive oil in and swirl it around. Add the roast, and put salt and pepper on the side face you. Cook on medium heat about 7 minutes then turn the roast over. Cover and cook another 10 minutes, then start checking temperature with an instant-read thermometer. Brush the roast with the sauce, cover and cook for 5 minutes, then come back and check temp again, turning the roast and brushing with the sauce. When the thermometer reaches 140 degrees, the roast is done. Remove it to a platter and let it sit unattended for 5 to 10 minutes. Slice to your liking, then plate with sauce on the sliced roast.
Notes
If you make this on the grill, make sure to use the indirect method.
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.