Rosemary Mustard Rotisserie Pork Loin
For the Pork Loin:
6 lbs. boneless Heritage Pork Loin (Berkshire, Tamworth)
½ cup whole grain mustard
2 tablespoons fresh rosemary
2 tablespoons flat leaf parsley
1 tablespoons fresh thyme
3 each shallots minced
4 tablespoons olive oil
4 cloves garlic minced
Salt and pepper to taste
For the side dish:
1 lb. Fingerling potatoes (laratte, ozette, or red thumb) Blanched in boiling salted water until 75% cooked.
4 tablespoons butter
2 each parsnip (large dice)
1 bunch baby carrots
1 each celery root (large dice)
1 bunch Swiss chard
1. For the pork loin rub, combine mustard, rosemary, parsley, thyme, shallots, olive oil, garlic, salt and pepper. Set aside.
2. In a roasting pan, place the butter, parsnip, baby carrots, celery root and potatoes – these will cook in the same pan, directly under the pork loin. This mixture will catch all the juices and fat from the pork for a delicious and flavorful side dish.
3. Next, with butchers twine, tie the pork loin so you have a nice uniform piece that cooks evenly and place in same roasting pan, on top of the vegetables and potatoes.
4. Rub the pork with the mustard mixture. Place in the rotisserie oven at 400 degrees for 5 minutes then turn down to 300 degrees until the internal temperature of the meat is about 155 degrees. Remove from rotisserie. Let rest for 10 minutes.
5. Then, pull the pan out of the oven, add the Swiss chard, stir in with roasted vegetables and potatoes. Place back in oven for 4 minutes.
6. Let cool and serve.