March 10, 2021
Pork loin with mustard
Preheat oven to 200 C. Place the parchment on a 22X33 cm tray and place an iron grill on top (the juice released during combustion will accumulate in the tray).
In a small bowl, combine garlic, mustard, rosemary, savory, 1 tbsp salt and freshly ground black pepper. Mix the resulting mixture well from all sides and place it on a baking sheet with a flat side. Roast for 30 minutes, then turn the meat quickly and roast for an additional 20 minutes.
Mix melted butter and brown sugar in a bowl and brush with a slice of succulent. Bake for another 2 minutes.
Cool for 10 minutes before slicing. Press into 1 cm thick slices. Serve warm with its own juice.