Garlic Crusted Pork Roast

When is the last time you really looked in your freezer?  I know you might go in there every day for a few ice cubes or a bit out of the ice cream you try to hide from yourself, but there are probably a few secrets lurking in there.

Last week, when I made my food inventory (seriously, do it.) I found a bag of really good pistachios, a pint of my favorite sorbet, and the melange of meats thrown in when they were reaching expiration.  After getting through the ground chicken with the green curry chicken chili, I decided to make a lovely Sunday dinner with a sirloin pork roast.

For larger cuts of meat, I like to season the outside like crazy.  My pork roast was no exception; mustard seeds with a little bit of dried thyme were crushed in a mortar and pestle and then massaged into the seasoned pork roast.  In order to help the spices adhere, I dried the roast with paper towels.

I don't have a roasting rack, so I engineered one out of a bed of thick cut red onions and granny smith apples.  I propped the seasoned roast on the fashioned rack and then covered it with finely minced garlic and olive oil.  Before putting into a 325 F oven, I made sure to put in a temperature probe.

I cooked it low and slow for an hour plus, until the pork reached an internal temperature of 145 F.  The finely minced garlic crusted the pork roast without burning, thanks to the low temperature.  I was picking them off while slicing, so addictive!

To top the pork, I made a quick honey mustard finished by blending in some of the roasting rack onions and apples.  I think this was Lisa's favorite part!

To accompany, I made a quick side of roasted brussels sprouts with apples while the pork rested.  Hopefully, this recipe will prompt you to dig in your freezer and see what goodies are hiding in there.  I'm certainly pleased!

Garlic Crusted Pork Roast
1 pork sirloin roast (mine was 1.59 lb)
liberal salt and pepper to season
1/2 tablespoon yellow mustard seeds
1 teaspoon dried thyme leaves
1 tablespoon finely minced garlic
1/2 tablespoon olive oil
1-2 granny smith apples, cut in thick slices
1 red onion, cut evenly with the apple slices

Essential tool:
Meat thermometer

Preheat the oven to 325 F.  Prepare the roasting pan by lining with foil and then layering in the apple and onion slices.

Prepare the meat by first patting dry with a paper towel.  Season liberally with salt and pepper.

In a mortar and pestle (or a spice grinder), crush up the mustard seeds and thyme leaves.  Massage into the pork roast and place on the apple and onion engineering roasting rack.

Combine the minced garlic and olive oil; spread over the pork roast.

If you have a remote meat thermometer, place the probe into the pork roast now.

Bake the pork at 325 F until the pork roast reaches an internal temperature of 145 F.  Let rest for 10 minutes before serving up with the apple honey mustard.

Apple Honey Mustard
2 tablespoons dijon mustard
3 teaspoons honey
1 teaspoon minced garlic
1 tablespoon olive oil
juice of 1/2 a lemon
salt and pepper
1/3 cup of the cooked apples and onions

Combine all ingredients in a large bowl.  To combine the apples and onions, you can either mash with a fork, mix in a blender, or use an immersion blender.

Serve up and enjoy!