Honey Mustard Pork Loin and Potatoes

A couple of weeks back I posted a recipe for Marvelous Magnificent Honey Mustard Sauce.  Wasn't it yummy.  Have you dipped chicken tenders in it yet?  Handy hubby and I have.  I have even dipped Home Fries in it.  I posted a picture of the Glazed pork loin in the post.  I thought I better share that recipe with you, if for no other reason than it was tongue tickling yumminess.  And even better it is simple to make.  I buy my pork loin on sale.  Handy hubby and I then cut them down to smaller pork loin roast and pork chops.  Works out great for our budget.  I typically can get 20+ pork chops and a roast for $9 that way.

Glazed Honey Mustard Pork Loin with Potatoes. 

Getting about a teaspoon of EVOO warming in a skillet.  I used cast iron so it could go from the stove to the oven in the same pan, less dishes.  Then I minced 3 cloves of garlic and a medium yellow onion and tossed them into the skillet with the oil on a low to medium heat and let them do their thing while I am getting the pork loin ready.

I had some of my Marvelous Magnificent Honey mustard sauce ready to go in a cute little vintage Pyrex bowl.  I love the pouring handles on these.

I brushed a little bit of the Honey mustard on all the sides of the pork loin.  

I added the Pork loin into the skillet with the onions and garlic.  See how they have started getting some beautiful brown color.  Yum.  I turn the heat up to med high and seered the pork on the top and bottom. That brown coloring adds some good flavor, and some say it locks in the flavor and moisture.  

When it is all seered I pour the  rest of the honey mustard over the top and tossed the entire pan in the oven at 325 for 45 minutes or until the internal temp of the pork is 160.  Then I  served over roasted potatoes.  Made a yummy Sunday lunch.

Spazz: The Next Episode (San Holo Remix) Dance video

My son and his friends did this.  So talented for young ones.

Healthier Home fries

I don't know about you but I love potatoes in any shape or form, but my favorite is home fries.  If you don't know the term these are french fries made at home or some home cooking places.  They are typically chunky in form and seasoned.  We love home fries at our house.  Well, I don't know about you but I wanted a healthier less guilty way to make these. I figured this out.  They aren't fully healthy but they are better than frying them.  And you can use the same technique for store bought fries and tater tots too (you know the frozen ones).  This is a simple method to have your fries.

First I wash 4 large russet potatoes, then I cut them in 1/2  then in quarters.  After this I cut them into chunks.  I also finely chopped a medium yellow onion and 2 cloves of garlic.

The potatoes cut into chunks, you could cut them into more of a fry shape if you want.  But today I am making them to go with a glazed pork loin so the chunky looked was better.

1 tbsp EVOO in a large mixing bowl.  EVOO is good for cholesterol and this is all the oil we are using.  This is why I say it is healthier plus we are added onion and garlic which are vegetables.

For today's use I added Magnificent Marvelous Honey Mustard Sauce, but if you are making start home fries for  steaks burgers or any other fry use you can add a tsp salt and 1 1/2 pepper, and a dash of chili powder to the oil.  And mix it all together.

Add the chunked up potatoes.

Add the onions and garlic

Stir until it is all coated. 

Spread on a baking sheet in a singlish layer.  Bake at 400 for about an hour. 

 

Here is this batches use with Honey Mustard glazed pork loin.

  You can use the same technique for herbed potatoes, or any mix of seasonings or sauces.  Have fun and experiment with them.