Friday, August 13, 2010

Thursday : slow-cooked pork loin

I actually cooked this Wednesday night; we ate it on Thursday:

Season a pork-loin roast well with salt, glaze with a mixture of honey and mustard, then cook at 85C until the internal temperature is 70. Serve with some additional honey mustard on the side.

We ate this with bratkartoffeln and zucchini sauteed in butter. And, of course, a big green salad.

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