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For the past 15 years my parents have lived next door to a family named the Newton’s.  When I was 15 we moved to Wenatchee from Seattle and our families have been great friends ever since. The mom of the house, Barb, is definitely the hostess with the mostest, Martha Stewart without the jail time.  She is also the sweetest most caring woman you will ever meet. 

 Here she is with her husband Dick (who is also very nice and makes a mean grilled salmon).  I stole the picture from her Facebook.

 Growing up, Barb always cooked the most wonderful meals and it seemed like she was constantly feeding the entire town.  My parents still eat dinner at their house all of the time. Probably 3-4 times a week. 🙂  I would too if I lived there.  Her food is amazing. I asked Barb to contribute a recipe for the blog. Her pork roast is my favorite and she very graciously agreed to give up her trade secrets.   This recipe is remarkable and simple!  Great for entertaining a crowd and practically impossible to screw up.  But don’t blame me if you do.   

 

I could eat the sauce/gravy with a spoon.   It is so good.  Go make this now.  I mean it.

I served mine with some carrots roasted with butter and garlic and mashed potatoes.  Mmmmmm.

Barb’s Pork Loin Roast with Mustard Sauce

 

Serves 6

1 3lb pork loin (de-boned)

 Garlic – Lots, about a whole head chopped

½ Cup Olive Oil

½ Jar (4oz) Grey Poupon Dijon Mustard

1 Teaspoon Rosemary chopped

Salt and Pepper

1 Cup Heavy Cream

Preheat oven to 350 degrees.

Mix together, ½ of the garlic; and all the oil, mustard, rosemary, salt and pepper.

Make an incision in the meat in the middle only about 2 inches down.  Spread rest of garlic in this cavity and half of the mustard sauce.  Roll and tie with kitchen twine.

 

Spread the rest of mustard sauce on the outside of the roast.  Bake 1 hour and 20 minutes or until it registers 145 degrees in the center.

 

Remove roast from pan.  Either add drippings to another stock pan or use the roasting pan for the sauce. 

Add cream to drippings and reduce by cooking over medium heat for about 15 minutes while stirring constantly. 

Salt and pepper to taste. Sauce will become a rich, light caramel color. 


Slice and pour the sauce over pork.

 
Roasted Garlic Carrots

 

12 Carrots

¼ cup melted butter

2 chopped cloves garlic

½ teaspoon sugar

1 Tablespoon parsley chopped

Salt and Pepper

Rub garlic into butter.  Pour over carrots in roasting pan.  Sprinkle with sugar,parsley and salt and pepper. 

 Roast on 350 degrees for 1 hour until tender.

Enjoy!

Love,

Lindzee

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Me

I’m Lindzee. I love to cook and entertain. I’m currently in my very late twenties living in Boise, Id. I enjoy experimenting with new ingredients and trying to copy restaurant dishes. The kind souls that eat my experimental dishes sometimes ask for recipes and this is an easy way to pass them along. Hope you enjoy!

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