Ingredients
8 oz yogurt, plain nonfat
2 garlic clove, minced
1 1/2 tsp kosher salt
1/2 tsp pepper
3 lb boneless pork loin
2 tbsp sugar
2 tbsp mustard seed
Directions
Combine the yogurt, garlic, 1 tsp of salt and pepper in a small bowl.
Place the pork loin in a shallow baking dish and coat well with the
yogurt mixture. Cover with plastic wrap and refrigerate for several
hours or overnight. Let the pork stand at room temperature for 1 hour
before roasting.
Preheat the oven for 350 F.
Wipe the marinade off of the pork and place it in a roasting pan.
Combine the sugar and mustard seeds and coat the pork with the
mixture. Sprinkle with the remaining 1/2 tsp salt. Roast for 1 hour
20 mins. Raise the oven temperature to 450 F and continue roasting
until the pork reaches 150 to 160 F on a meat thermometer and the top
is crisp, about 10 mins longer. Let stand for 15 mins, cut into
slices, and serve with pan juices.
A Well-Seasoned Appetite - ISBN 0-670-85574-X
per Dan Klepach
Servings: 4 servings
Pork Loin With Mustard Seed Crust Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
Historians have found proof that recipes existed way back into history, in fact as far as the Egypt of the Pharoahs, and maybe even further. In practice though, sadly, these early cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history are some clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Later on, in Roman times 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes prepared by wealthy Romans. He tells us how the meals of wealthy Romans were divided into starters, main meal and afters, a very modern way of dining. Aspicius tells us how the early Romans made use of many different herbs, including some familiar names for example bay, fennel and asafoetida. Closer to modern times, there were two books published in the 1300s - a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, they have no connection with the spicy food that we all know today, but rather recipes for the types of food prepared by the chefs of the rich people of those days. In the fifteenth century, knights returning from the crusades brought back many new foods and spices from Arab cuisine, including spices such as coriander, parsley, and rosemary. These new culinary innovations was responsible for an explosion in manuscripts on cookery, the majority of which are now in private libraries. During the succeeding few hundred years, the upper-class families of the West strove to lay on the most extravagent banquests, and because of this chefs and their recipes could command a high salary. Notwithstanding that, it was during the 19th century that cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and writing down the recipes of their peers. By the arrival of the 1900s, cookery publications were starting to become popular as a result of higher levels of literacy, leisure time and a general increase in wealth. Like it or not, the introduction of television brings us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like those on this web site. |
We hope you enjoy this Pork Loin With Mustard Seed Crust recipe.
