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Ingredients
½ cup Dijon mustard
¾ teaspoon curry powder
Freshly ground pepper to taste
2 2 ½-pound boned and rolled pork loins
2 bunches fresh spinach, wilted
Nutritional analysis per serving (8 servings, plus leftovers)
5 grams carbs; 179 milligrams cholesterol; 594 calories; 16 grams monosaturated fat; 4 grams polyunsaturated fat; 12 grams saturated fat; 37 grams fat; 3 grams fiber; 380 milligrams sodium; 59 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir together the mustard, curry powder and pepper. Rub the mixture all over pork loins, and let stand until the pork comes to room temperature.
- Step 2
Preheat the oven to 350 degrees. Put the pork loins in a large roasting pan, and roast until they reach an internal temperature of 160 degrees, about 1 hour 10 minutes. Let stand 10 minutes. Remove the string.
- Step 3
Cut slices off one loin, and put the slices and the remaining loin on a platter. Surround the platter with wilted spinach, and serve, cutting more slices as needed or allowing guests to cut their own.
Private Notes
Comments
I used this recipe for a tenderloin. Extremely easy I used 1/4 cup of mayo. It was moist and done in less than an hour
Simple. Easy. Tastes great.
I used this recipe for a tenderloin. Extremely easy I used 1/4 cup of mayo. It was moist and done in less than an hour
Was ridiculously easy, tasted fantastic, I didn't use the curry just Dijon and pepper. One 1.23 lb tenderloin done in 55 minutes and super moist and tender. A keeper.